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You only need 6 ingredients and about 5 minutes to prepare this tender, juicy, and healthy ranch pork tenderloin in the oven! It might look like a fancy holiday meal, but the easy recipe will soon become your go-to weeknight dinner. Pair the savory meat with a side of rice, a skillet of cornbread, a basket of buttermilk biscuits, or a crisp Caesar salad.
Table of Contents
- Baked Pork Tenderloin without Searing
- The Difference Between Pork Loin and Pork Tenderloin
- Ingredients
- How to Cook a Pork Tenderloin in the Oven
- How to Know When Pork Tenderloin is Done
- Serving Suggestions
- Storage
- Recipe Variations
- Tips for the Best Pork Tenderloin Recipe
- Ranch Pork Tenderloin in the Oven Recipe
If you love pork tenderloin as much as we do, be sure to try this honey dijon roasted pork tenderloin, a Dutch oven pork tenderloin with gravy, this Crock Pot pork tenderloin, pork tenderloin with apples, and this grilled pork tenderloin, too!
Pork tenderloin is a staple in so many kitchens because it’s an affordable, lean cut of meat that offers a nice alternative to chicken. Since pork tenderloin cooks quickly, this particular cut is ideal for family-friendly, busy weeknight dinners. Our ranch baked pork tenderloin recipe feels fancy and decadent, but it truly couldn’t be easier!
Baked Pork Tenderloin without Searing
Searing pork tenderloin in a cast iron skillet before roasting in the oven can lock in flavor and give the meat a nice crusty exterior; however, it’s not absolutely necessary. Sometimes an easy, hands-off recipe is more appealing (especially on a busy evening), and that’s where this meal comes in!
You’ll roast the tenderloin in a 400°F oven for about 25-35 minutes, developing a nice crust on the outside while still maintaining the tender, juicy inside. You can even transfer the meat to the broiler towards the end of the cooking time if you’d like an even darker, crispier exterior — without any hands-on work at the stovetop! I’m telling you, this recipe is easy.
The Difference Between Pork Loin and Pork Tenderloin
Pork tenderloin, a smaller cut that generally weighs about 1 pound, does not come from the same part of the pig as the larger pork loin. Since pork tenderloin is naturally lean and tender, it does well when cooked quickly at high temperatures. By contrast, pork loin lends itself well to slower roasting or grilling techniques. For more details about these two different cuts of meat, check out this article. Today, we’re focused only on the pork tenderloin!
Ingredients
This is just a quick overview of the ingredients that you’ll need for a delicious pork tenderloin recipe. As always, specific measurements and step-by-step cooking instructions are included in the printable recipe box at the bottom of the post.
- Pork tenderloin: the recipe calls for 2 pork tenderloins, which each weigh about 1 lb. If you’re cooking for a smaller family, you can just prepare a single pork tenderloin and cut the other ingredients in half as well.
- Olive oil: the base of the seasoning rub. Adds some flavor and helps the meat brown in the oven.
- Ranch salad dressing and seasoning mix: just the dry seasoning mix — you do not need to prepare the dressing.
- Dijon mustard: helps the rub emulsify and adds zesty, tangy kick.
- Garlic powder and ground black pepper: for even more flavor.
How to Cook a Pork Tenderloin in the Oven
This recipe is about as easy as it gets, and it might just become one of your favorite ways to cook pork!
- Pat the pork dry and arrange the meat on a foil-lined rimmed baking sheet, roasting pan, or baking dish.
- Whisk together the olive oil, ranch seasoning, Dijon mustard, garlic powder, and black pepper in a small bowl.
- Rub the seasoning mixture all over the pork.
- Bake the pork tenderloin in the oven at 400°F for 25-35 minutes, or until the internal temperature reaches 140-145°F.
- Let the meat rest for 5-10 minutes before slicing and serving.
- Garnish with chopped fresh herbs, if desired.
Should I cover the pork tenderloin while it is cooking in the oven?
No, for this particular method, you do not need to cover the pork in the oven. Instead, you’ll want to let the exterior get crispy and browned for extra flavor.
How to Make Pork Tenderloin Juicy
Not overcooking the meat is the key to preventing the pork tenderloin from drying out. Since this particular cut of meat is already very tender and lean, it does best when cooked quickly at a high temperature (by contrast, a tougher, fattier cut like a pork shoulder does best when cooked low and slow). If you roast the tenderloin at a low temperature or for too long, you risk drying out the meat, resulting in a tougher, chewier texture. For a juicy pork tenderloin, you’re looking for a medium finish (about 145°F when a meat thermometer is inserted into the thickest part of the meat).
How to Know When Pork Tenderloin is Done
Total cooking time will vary depending on the size, thickness, and temperature of your pork when it goes into the oven. As a result, I always recommend using a meat thermometer to know when your pork is done. The tenderloin is ready to come out of the oven when it reaches an internal temperature of 140-150°F. The temperature will continue to rise as it rests, and you want to make sure that you don’t overcook the meat (because it can become dry).
Anywhere between 140°F and 160°F is fine; however, cooking it more towards medium (145°F) will produce juicier pork. Always rest the meat for at least 5-10 minutes before slicing and serving.
What color is cooked pork tenderloin?
According to the National Pork Board, it’s perfectly safe to consume medium pork (that’s cooked to about 145°F). At this stage, the pork will have a slight touch of pink in the center and will be at its juiciest!
Serving Suggestions
Here are some of our favorite pork tenderloin side dishes:
- Wedge Salad with Buttermilk Ranch Dressing, Green Salad with Red Wine Vinaigrette, House Salad with Candied Pecans, Mixed Greens with Dijon Vinaigrette, or Classic Caesar Salad
- Flaky Buttermilk Biscuits, Sweet Potato Biscuits, Aunt Bee’s 3-Ingredient Buttermilk Biscuits, Cheese Biscuits, Pumpkin Spice Biscuits, or Drop Biscuits
- 3-Ingredient Sour Cream Muffins
- Pumpkin Bread or Pumpkin Muffins
- Charleston Red Rice or Rice Pilaf
- Creamy Baked Mac and Cheese, Duke’s Homemade Mac and Cheese, Pumpkin Mac and Cheese, Crock Pot Mac and Cheese, No-Boil Overnight Mac and Cheese, Shells and Cheese, or Creamy Stovetop Mac and Cheese
- Southern Cornbread, Pumpkin Cornbread, Cake Mix Cornbread, Skillet Cornbread, Sweet Cornbread, Jiffy Cornbread with Creamed Corn, Corn Sticks, Honey Cornbread or Cornbread Muffins
- Southern Macaroni Salad, Classic Pasta Salad, or Shrimp Pasta Salad
- Coleslaw or Vinegar Coleslaw
- Southern Collard Greens
- Baked Potato Wedges, Mashed Potatoes with Sour Cream and Chives, Skin On Mashed Red Potatoes, or Easy Potato Salad
- Arkansas Green Beans with Bacon, Southern-Style Green Beans, or Roasted Green Beans
- Broccoli Cauliflower Salad
- Fried Apples or Baked Apple Slices
- Southern Succotash
- Creamed Peas
- Hoppin’ John
- Roasted Root Vegetables
- Oven Roasted Brussels Sprouts with Bacon
Storage
Store leftover pork in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months. Leftovers are delicious on sandwiches the next day!
How to Reheat
Place the pork on a sheet pan and warm in a 325°F oven just until heated through (about 10-15 minutes). Be careful not to overheat, or the tenderloin will become dry. You can also reheat individual portions of pork in the microwave for 1-2 minutes.
Recipe Variations
- To serve a smaller family, bake just one pork tenderloin and cut all of the other ingredients in half.
- Season the pork tenderloin with other herbs and spices. You can omit the ranch seasoning and instead use kosher salt and pepper, garlic powder, paprika, onion powder, ground cumin, or our favorite all-purpose House seasoning blend. Thyme and rosemary work really well with pork, but you might also like to try parsley, chives, basil, or oregano.
- I like creamy Dijon in this recipe; however, you can substitute with stone-ground mustard, spicy brown mustard, or regular yellow mustard.
- Add brown sugar or honey to the seasoning mix for a sweeter flavor.
Tips for the Best Pork Tenderloin Recipe
- Allow the pork to sit on the counter and come to room temperature for about 30 minutes before roasting. This will help the meat cook evenly.
- For an even crispier exterior, transfer the tenderloin to the broiler for 2-3 more minutes once it’s done baking.
- The total cooking time may vary, depending on the size, thickness, and temperature of your pork when it goes in the oven. As a result, use an instant read thermometer to know exactly when your pork reaches the desired level of doneness.
- Let the pork rest for at least 5-10 minutes before slicing and serving. This will give the juices a chance to redistribute so that your meat is as juicy as possible.
- Pork tenderloin is a healthy option for most diets. The extra-lean meat is high in protein and a rich source of B vitamins and selenium. One 4-ounce serving of pork tenderloin has almost 24 grams of protein, 0 carbohydrates, less than 4 grams of fat, and just 136 calories. The American Heart Association has certified pork tenderloin as a heart healthy food, so eat up and enjoy!
Different Things To Do With Pork Tenderloin
Ranch Pork Tenderloin in the Oven
Ingredients
- 2 pork tenderloins (about 1 lb. each)
- ¼ cup olive oil
- 2 tablespoons dry Ranch salad dressing and seasoning mix
- 1 tablespoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- Optional garnish: chopped fresh herbs, such as parsley, thyme, dill, or chives
Instructions
- Preheat oven to 400°F. Line a large baking dish or rimmed baking sheet with foil (for easy cleanup), and spray with nonstick cooking spray.
- Pat the pork dry with paper towels; place in prepared dish.
- In a small bowl, whisk together the olive oil, Ranch seasoning, Dijon mustard, garlic powder, and black pepper. Rub the oil mixture all over the pork.
- Bake for 25-35 minutes, or until the internal temperature of the pork reaches 140-145°F. Allow the pork to rest for at least 5-10 minutes before slicing and serving.
Notes
- Allow the pork to sit on the counter and come to room temperature for about 30 minutes before roasting. This will help the meat cook evenly.
- For an even crispier exterior, transfer the tenderloin to the broiler for 2-3 more minutes once it’s done baking.
- The total cooking time may vary, depending on the size, thickness, and temperature of your pork when it goes in the oven. As a result, use a meat thermometer to know exactly when your pork reaches the desired level of doneness.
- Let the pork rest for at least 5-10 minutes before slicing and serving. This will give the juices a chance to redistribute so that your meat is as juicy as possible.
Me and the wife loved this with roasted potatoes, carrots, red onion, and garlic! Added some brown gravy because my wife likes pork more on the 15 side,I like it more at 140 side.
Sounds like the perfect meal. Thanks, Dave!