A pork tenderloin roast can be prepared in so many 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 loses all its moisture and flavor. If you don’t have a meat thermometer, keeping track of accurate 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 it 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 let it sit at room temperature for around 30 minutes.

When the pork is ready, preheat the oven to 350 degrees Fahrenheit.

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 (if it’s oven-safe), or on a roasting rack, place the tenderloin into the oven.

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

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


  • The safe internal temperature for eating pork is 145 degrees Fahrenheit.
  • Remember that during the resting period the pork will continue to cook, gaining up to 10 degrees.