Roasted Pork Tenderloin

Prep Time
Cook Time
1h 5m
Ready In

"This is an easy recipe that is loaded with flavor. If you like rosemary you will definately enjoy this recipe. I like to serve this with roasted potatoes or mashed poatoes and gravy."

Original recipe yields 4 servings


  • Serving Size: 1 (224.6 g)
  • Calories 292.6
  • Total Fat - 12.1 g
  • Saturated Fat - 5.6 g
  • Cholesterol - 217.9 mg
  • Sodium - 179.9 mg
  • Total Carbohydrate - 3 g
  • Dietary Fiber - 0.5 g
  • Sugars - 1.3 g
  • Protein - 40.6 g
  • Calcium - 30.3 mg
  • Iron - 8.8 mg
  • Vitamin C - 2.1 mg
  • Thiamin - 0.4 mg

Step 1

Drizzle the olive oil on the pork tenderloin and sprinkle with savoury, garlic powder, pepper and rosemary.

Step 2

Heat the vegetable oil in a large skillet over medium high-heat.

Step 3

Brown the tenderloin on all sides.

Step 4

Remove tenderloin and place in an oven-proof dish with just a bit of water in the bottom; add chopped onion.

Step 5

Roast uncovered in a preheated 425 degrees Fahrenheit oven, until cooked through, about 30 to 40 minutes depending on how thick your tenderloin is.

Tips & Variations

No special items needed.


This is such a flavorful piece of meat! Simple to make yet so delidious! We loved the gravy made from the drippings to pour over our potatoes and meat!

review by:
(21 Dec 2020)

Junk Food Joanne

Lovely roast with lots of flavor and so tender and juicy. We will have this again.

review by:
(23 Mar 2020)


I have never made pork tenderloin and was looking for an easy recipe in the oven, and this was exactly what I wanted. I followed the recipe exactly other than using sage instead of savoury (which I didn't have). I've been working on the leftovers and it's just as good later as it was when I made it.

review by:
(18 Mar 2018)

Derf "RIP" Forever in our Kitchen

Wonderful , juicy and tender and lovely seasoning !! What more could ya ask of a pork tenderloin. the timing was perfect, roasted 30 minutes to slight pink and so juicy, the savoury was a nice change too. thanks for posting.

(12 Feb 2012)