Tender baked pork tenderloin seasoned with a rub of dried herbs like thyme, rosemary, and marjoram, and baked to perfection with onions and carrots. This tasty dinner is a cinch to make and always a big hit with friends and family. Looking for more pork recipes? Check out the 30 Most Loved Pork Recipes.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Pork tenderloin: Look for a 1½ lb pork tenderloin. Make sure the silver skin is removed, or remove it yourself.
- Smoked paprika: Don’t confuse this with sweet paprika. The peppers are smoked over an oak fire before grinding them, which adds a lot of flavor.
- Marjoram: I love this spice. It is sweeter, less pungent, and less earthy than oregano. If needed, you can substitute oregano.
- Butter: You can use salted or unsalted.
- Carrots: For aesthetic purposes, peel the carrots to bring out the beautiful, bright orange color.
How To Bake Pork Tenderloin
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Mix the dry rub ingredients. Using your hands, massage the rub over the whole pork tenderloin. Let it rest while you prep the vegetables.
- Add the pork tenderloin and vegetables to an oven-safe pan or cast-iron skillet. Arrange the vegetables on the side.
- Place the butter pats on the top of the seasoned pork tenderloin.
- Bake for 25-30 minutes or until the internal temperature is 145°
Fahrenheit. - Remove the pork to a cutting board, cover, and keep warm.
- Return the vegetables to the oven for a few minutes or until tender. Slice the pork tenderloin and serve it with the vegetables.
Preparation Tips
- Don’t overbake the pork tenderloin. Pork is done when it reaches an internal temperature of 145° Fahrenheit. An instant-read meat thermometer comes in very handy in the kitchen.
- The vegetables need a few more minutes of baking time, so add them before you add the pork tenderloin or after you take it out.
- Always let the pork tenderloin rest for 8-10 minutes before slicing. Place the pork tenderloin on a cutting board and loosely tent it.
Pairing Ideas
Serve with cheesy mashed potatoes, garlic mashed potatoes, or roasted rosemary potatoes. For bread, try angel biscuits or yeast dinner rolls. Enjoy with a glass of Pinot Noir or Merlot.
More Pork Recipes
Baked Pork Tenderloin
Tender baked pork tenderloin seasoned with a dry rub with dried herbs like thyme, rosemary, and marjoram, and baked to perfection with onions and carrots.
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Servings: 4 servings
Calories: 381kcal
Ingredients
- 1½ lb pork tenderloin
- 2 tablespoons brown sugar
- 1½ teaspoons smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon crushed rosemary
- 1 teaspoon dried marjoram
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ cup butter, cut into thin pats
- 2 medium yellow onions, quartered
- 3 large carrots, peeled and chopped
Instructions
- Mix the brown sugar, smoked paprika, onion powder, garlic powder, dried thyme, crushed rosemary, dried marjoram, salt, and black pepper. Using your hands, massage the rub over the whole pork tenderloin. Let it rest for 30 minutes.
- Meanwhile, preheat the oven to 400 degrees.
- Add the pork tenderloin and vegetables to an oven-safe pan or cast-iron skillet. Arrange the vegetables on the side. Place the butter pats on the top of the seasoned pork tenderloin.
- Bake for 25-30 minutes or until the internal temperature is 145°Fahrenheit. Then, remove the pork to a cutting board, cover, and keep warm.
- Return the vegetables to the oven for a few minutes or until tender. Slice the pork tenderloin and serve it with the vegetables.
Nutrition
Calories: 381kcal | Carbohydrates: 18g | Protein: 37g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 141mg | Sodium: 513mg | Potassium: 970mg | Fiber: 3g | Sugar: 11g | Vitamin A: 9763IU | Vitamin C: 8mg | Calcium: 60mg | Iron: 3mg
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Jupiter Hadley
Pork tenderloin is such an affordable cut of meat! Thank you for this easy to prep way of cooking it – it’s so very helpful.