A pork tenderloin roast can be prepared in a multitude of ways. Brined or marinated, roasted or grilled, stuffed or glazed, you really can’t go wrong with this cut of meat — unless you cook it too long and it becomes dried out and flavorless. If you don’t have a meat thermometer, keeping accurate track of cooking times is a necessity when preparing this meat.

Things You'll Need

Prepare the Roast

Flavor your pork tenderloin with a dry rub, brine or marinade. Let sit to absorb flavors according to the recipe’s directions.

Once your pork is flavored and ready to go, remove it from its liquid — if using a brine or marinade — and set it out at room temperature for around 30 minutes.

When the pork is ready, preset your oven temperature to 350.

Cook the Roast

Heat oil in a large pan, preferably cast iron, over high heat.

Sear the tenderloin on all sides until well-browned.

In the same pan, or transferred to a roasting rack, insert the tenderloin into the oven.

Cook 15 minutes per 1 lb., or about 45 minutes total for a 3-lb. roast.

Remove the roast from the oven and let rest for 10 minutes before serving.


  • The safe internal temperature for eating pork is 145 Fahrenheit.

  • Remember that during the resting period the pork will continue to cook, gaining up to 10 degrees.