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Easy Juicy Pork Tenderloin Recipe
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5 from 1 vote

Easy Roasted Pork Tenderloin

This is the easiest foolproof recipe for super juicy pork tenderloin with a beautifully seared crust on the outside. All you need is one pan, some foil, and your oven. You can't mess this up, and the clean-up is a breeze!
Prep Time10 mins
Cook Time35 mins
Resting Time10 mins
Total Time55 mins
Course: Main Course
Cuisine: American, Mediterranean
Keyword: Meat, Oven, Pork, Pork Roast, Roast, Tenderloin
Diet: AIP, Gluten-free, Keto, Low-carb, PALEO
Servings: 4 people
Calories: 415kcal


  • 2.5 lbs pork tenderloin
  • 2 tbsp olive oil extra virgin
  • 1 tsp sea salt
  • 3 cloves garlic chopped to a paste
  • 3 tbsp lemon juice freshly squeezed
  • 3 tbsp thyme leaves
  • 1 tsp black pepper optional
  • 1 tsp mustard


  • Preheat oven to 420 degrees and cover a large baking pan with foil. 
  • Chop and mash the garlic cloves with the sea salt to a chunky paste.
  • Whisk together the olive oil, mustard, lemon juice, fresh thyme, black pepper, and garlic mash/paste.
  • Place the meat on the foiled pan and proceed to spread the marinade all over the tenderloin(s) until every single inch is generously covered. 
  • Tent the pan with a piece of aluminum foil on top. Tuck the top foil into the bottom foil, creating a "cartoccio" around the pork but making sure it stays loose (tentlike) at the top without touching the meat.
  • Bake for 25 minutes and check the temperature with a meat thermometer, making sure that it reads at least 150F.
  • Take off the top foil slowly and carefully. Make sure you wear oven mitts as the steam is very hot. 
  • Pour all the juices and bits into a pan or a bowl. You can proceed to reduce them and make gravy, or you can simply reserve them to spoon over the roast right before serving.
  • Set your oven to broil, and bake the uncovered tenderloin(s) for 10 more minutes (5 minutes per side). 
  • When the meat is a nice golden brown, take it out of the oven and leave it on a cutting board with a piece of foil loosely placed on top, sides left open. It needs to rest for at least 10 minutes to prevent the juices from running, leaving the pork too dry. 
  • Transfer the roast to a serving platter. If you like what I did, you can garnish it with some of the ingredients, like lemon slices and sprigs of fresh herbs.
  • Slice into 1-inch pieces or thicker and serve with gravy on the side or spoon over the reserved juices.


Serving: 1serving | Calories: 415kcal | Carbohydrates: 3g | Protein: 59g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 184mg | Sodium: 744mg | Potassium: 1167mg | Fiber: 1g | Sugar: 1g | Vitamin A: 249IU | Vitamin C: 13mg | Calcium: 42mg | Iron: 4mg