Go Back
Close up of an oven baked pork tenderloin heavily crusted with coarse black pepper and dried thyme.

Perfectly Juicy Oven Baked Pork Tenderloin

This visually stunning oven baked pork tenderloin features a dark golden-brown peppery crust and a perfectly juicy, tender pale white interior. Ready in 30 minutes, it's an easy, restaurant-quality dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Oven Baked Pork Tenderloin Ingredients
  • 1.5 lbs Pork Tenderloin Silver-skin removed (680g)
  • 1 tbsp Coarse Black Pepper Freshly cracked (7g)
  • 1 tbsp Dried Thyme (4g)
  • 1.5 tsp Kosher Salt (9g)
  • 2 tbsp Olive Oil Divided use (30ml)
  • 2 tbsp Fresh Green Parsley Roughly chopped for garnish (8g)

Equipment

  • 1 Large Cast-Iron Skillet Essential for a golden-brown sear.
  • 1 Digital Meat Thermometer Crucial for temping the pork to 145°F.

Method
 

Cooking Instructions
  1. Preheat your oven to 400°F (200°C). Pat the pork tenderloin completely dry with paper towels. Rub the tenderloin evenly with 1 tbsp (15ml) of the olive oil. Generously coat the entire surface with the coarse black pepper, dried thyme, and Kosher salt, pressing firmly so the heavy crust sticks.
  2. Heat the remaining 1 tbsp (15ml) of olive oil in your cast iron skillet over medium-high heat. Place the crusted tenderloin into the hot skillet. Sear undisturbed for 2-3 minutes per side until a dark golden-brown seared exterior forms.
  3. Transfer the skillet directly into the preheated oven. Bake for 12 to 15 minutes. Remove the pork from the oven exactly when a meat thermometer reads 145°F (63°C) to guarantee a tender, pale white interior.
  4. Transfer the pork to a rustic wooden cutting board and let it rest undisturbed for 5 to 10 minutes. Cut the pork into thick, overlapping slices, allowing the clear pan juices to glisten. Scatter roughly chopped fresh green parsley evenly over the top.

Notes

Trim the silverskin before seasoning to prevent the meat from curling.
Do not skip the 5-10 minute resting period, as this creates the clear pan juices.