Baked Pork Tenderloin – Juicy, Flavorful, and Foolproof
If you’re looking for a tender, juicy, and flavor-packed pork tenderloin that’s easy to make and perfect for any occasion, this Baked Pork Tenderloin recipe is a must-try! With a delicious blend of Italian seasoning, orange juice for a hint of citrus, and butter for richness, this dish is both simple and elegant. Whether you’re making it for a weeknight dinner or a special gathering, it’s guaranteed to impress.
What You Need
- Pork Tenderloin (2 lbs) – The star of the show!
- Olive Oil (2 tbsp, divided) – Helps with browning and locking in moisture.
- Italian Dressing Seasoning Packet – Adds tons of savory, herby goodness.
- Orange Juice (½ cup) – Deglazes the pan and brings a subtle sweetness.
- Italian Herb Seasoning Blend (2 tsps) – Enhances the flavor with aromatic herbs.
- Butter (4 tbsp, cut into pats) – Melts over the pork for extra juiciness.
How to Make Baked Pork Tenderloin
- Prepare the Pork – Pierce the pork all over with a fork to help the flavors absorb, then rub it with 1 tablespoon of olive oil. Coat the tenderloin liberally with the Italian dressing seasoning and set aside.
- Sear for Maximum Flavor – Preheat the oven to 380°F. In an oven-proof skillet, on the stove top over medium high heat, heat the remaining oil until it’s shimmery. Sear the pork on all sides until it develops a deep golden crust. This locks in the juices!
- Deglaze the Pan – Remove the pork from the skillet and with the stove top still on, pour in the orange juice. Use a wooden spoon to scrape up all the flavorful brown bits, and cook 1-2 minutes until the orange juice is boiling. Remove from heat.
- Bake Until Perfectly Juicy – Return the pork to the skillet, with the orange juice, and sprinkle the top with Italian seasoning blend, then top with butter pats by placing them directly on the pork in even intervals. Cover with foil and put the whole skillet in the oven to bake until the internal temperature reaches 145°F. This usually takes about 30 minutes, but check at 25 minutes with an instant-read thermometer for accuracy.
- Rest & Serve – Once pork reaches the internal temperature (measured at the thickest part of the tenderloin), it is done. Remove from the oven and let the pork rest for 5 minutes, tented with foil. This step is crucial for keeping it juicy! Slice against the grain and serve immediately.
Why This Recipe Works
✔ Searing First = Maximum Flavor – Browning the outside creates a delicious crust while locking in moisture.
✔ Orange Juice Adds Subtle Sweetness – It balances the savory herbs and butter.
✔ Baking Under Foil Keeps It Tender – The foil traps in steam, preventing dryness.
✔ Butter Melts for Extra Juiciness – Creates a rich, flavorful finish.
✔ Quick & Easy – Cooks in about 30 minutes with minimal prep!
Tips & Tricks for the Best Pork Tenderloin
🔹 Use an Instant-Read Thermometer – Pork should be 145°F in the center. Don’t rely on time alone!
🔹 Don’t Overcook! – Pork tenderloin is lean, so overcooking will make it dry.
🔹 Rest Before Slicing – This allows the juices to redistribute, keeping the pork moist.
🔹 Flexible Serving Sizes – Use one large or two small pork tenderloins, or double the seasoning for bigger portions.
🔹 Pork May Look Slightly Pink – That’s okay! As long as it reads 145°F, it’s safe to eat.
Storage & Reheating Instructions
Refrigerate – Store leftovers in an airtight container for up to 3-5 days.
Freeze – Wrap tightly in plastic wrap or a freezer bag for up to 3 months.
Reheat – Thaw in the fridge overnight and bake at 380°F, wrapped in foil, until heated through.
What to Serve with Baked Pork Tenderloin
This juicy pork tenderloin pairs beautifully with:
🥔 Garlic Mashed Potatoes – A creamy, classic side.
🥦 Roasted Vegetables – Think Brussels sprouts, carrots, or asparagus.
🥖 Crusty Bread – Perfect for soaking up those delicious pan juices.
🥗 Crisp Green Salad – A fresh contrast to the rich flavors.
🍚 Rice or Quinoa – Soaks up the buttery, herby goodness!
Ready to Make Dinner Effortless?
This Baked Pork Tenderloin is a foolproof, flavor-packed dish that will make you feel like a pro in the kitchen—without all the stress! Give it a try and let me know how you like it.
Other Great Recipes
- Cajun Pulled Pork
- Breaded Pork Chops
- Instant Pot Kalua Pork and Pineapple Salsa
- Italian Breaded Baked Pork Chops
- Island Style Pork Tenderloin
- Crock Pot Smothered Pork Chops
Baked Pork Tenderloin
Ingredients
- 2 lbs Pork Tenderloin
- 2 Tablespoons Olive Oil divided
- 1 package Italian Dressing Seasoning Packet
- 1/2 cup Orange Juice
- 2 teaspoons Italian Herb Seasoning Blend
- 4 Tablespoons Butter cut into pats
Instructions
- Prepare the Pork – Pierce the pork all over with a fork to help the flavors absorb, then rub it with 1 tablespoon of olive oil. Coat the tenderloin liberally with the Italian dressing seasoning and set aside.
- Sear for Maximum Flavor – Preheat the oven to 380°F. In an oven-proof skillet, on the stove top over medium high heat, heat the remaining oil until it’s shimmery. Sear the pork on all sides until it develops a deep golden crust. This locks in the juices!
- Deglaze the Pan – Remove the pork from the skillet and with the stove top still on, pour in the orange juice. Use a wooden spoon to scrape up all the flavorful brown bits, and cook 1-2 minutes until the orange juice is boiling. Remove from heat.
- Bake Until Perfectly Juicy – Return the pork to the skillet, with the orange juice, and sprinkle the top with Italian seasoning blend, then top with butter pats by placing them directly on the pork in even intervals. Cover with foil and put the whole skillet in the oven to bake until the internal temperature reaches 145°F. This usually takes about 30 minutes, but check at 25 minutes with an instant-read thermometer for accuracy.
- Rest & Serve – Once pork reaches the internal temperature (measured at the thickest part of the tenderloin), it is done. Remove from the oven and let the pork rest for 5 minutes, tented with foil. This step is crucial for keeping it juicy! Slice against the grain and serve immediately.
Nutrition
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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