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This oven baked pork tenderloin is incredibly easy to make and turns out perfectly juicy and flavorful every time! It’s seasoned with a bold spice rub, baked until it develops a beautiful golden crust, and finished with a rich Cajun cream sauce. Everything comes together in one pan so that you can put in minimal effort but get maximum flavor!
Oven baked pork tenderloin is perfect for busy weeknights when you need something quick but still want big flavor. And we’re building layers of flavor from the very beginning!
It’s coated in a sweet and tangy honey mustard, a zesty spice blend, and baked to perfection so it stays moist every single time. No searing needed! And here’s where we take it up a notch. We make a rich, silky Cajun cream sauce that’s beyond delicious. Everything comes together in one pan, which means less cleanup and a whole lot of flavor!
The Juiciest Baked Pork Tenderloin Ever.
This baked pork tenderloin is juicy, flavorful, and cooked entirely in the oven, no searing required. By skipping the sear, we eliminate the risk of overcooking the meat, giving you more control from start to finish.
If you’ve ever had dry, chewy pork tenderloin… this foolproof method fixes that for good by giving you tender, perfectly cooked pork tenderloin every single time.
We keep it to just a few simple steps, cook it just right, and let it rest so every slice comes out juicy, tender, and full of flavor.
Table of contents
What You’ll Need
(full list of ingredients can be found in the recipe card)
- Pork tenderloin is a lean, tender cut of meat that cooks quickly and delivers a soft, juicy bite when cooked just right.
- Honey adds a touch of sweetness and helps caramelize the outside as it bakes, while yellow mustard brings acidity that tenderizes the meat and balances the richness.
- Spices (A mix of Cajun seasoning, brown sugar, garlic powder, onion powder) – This blend builds bold, savory flavor and creates a flavorful crust as the pork roasts.
- For the Cajun cream sauce, you’ll need shallots, garlic, cajun seasoning, heavy cream, and lemon juice.
Heads up!
Don’t confuse pork tenderloin with pork loin. Pork tenderloin is a smaller, leaner cut while pork loin is larger, thicker, and better suited for slower roasting. Because they differ in size and cook time, they’re not interchangeable in recipes.
How To Make Oven Baked Pork Tenderloin
These step-by-step photos are here to guide you through the process. If you’re ready to get started, scroll down or tap “Jump to Recipe” for the full printable version with measurements and instructions.
Prep: Let the pork come to room temperature, pat it dry with a paper towel, remove the silver skin, and rub with olive oil, salt, and pepper. Pro tip: if you have the time, let the tenderloins sit in the fridge uncovered overnight – this ensures that the tenderloins will crisp up nicely and become super juicy while baking!
Step 1: Preheat the oven to 425 degrees F. Mix together olive oil, honey, and yellow mustard in a small bowl and add thin coating to the meat. Generously season with a Cajun spice blend and place onto a wire rack on top of a baking sheet or a 9×13 baking dish.
Step 2: Drop the oven temperature to 400°F and bake uncovered for 20–25 minutes, until an instant read thermometer inserted into the thickest part of the meat reaches an internal temperature of 140°F. Remove and let it rest for 10-15 minutes to keep it juicy – it’ll rise to 145 degrees F as it rests. This prevents overcooking the meat and drying it out. Cover with foil to trap in moisture and heat.
Step 3: Build the creamy sauce – saute shallots, garlic, spices in butter.
Step 4: Add flour, cream, chicken broth, and parmesan. Cook until slightly thickened, then add lemon juice. Spoon the sauce over the pork or serve on the side.
Expert Tips
If you don’t have wire rack, you can place the tenderloins into a baking dish instead of baking right into the skillet. Pour the juices back into a skillet once the meat is done roasting to make the sauce.
Pork tenderloin is a very lean cut of meat – meaning it can dry out quickly if overcooked. I highly recommend using an instant read thermometer to check for doneness. It’s added assurance that you’ll get juicy, tender pork instead of dry chewy madness.
Use what you’ve got. Most packages come with two tenderloins, and they’re usually around a 1-2lbs each, but it doesn’t have to be exact. This recipe is flexible, so just adjust your cook time slightly if they’re a little bigger or smaller.
Let it rest after cooking – seriously, don’t skip this. Once it comes out of the oven, give it 10 to 15 minutes under foil before slicing. This is when all those juices settle back into the meat so every slice stays moist and flavorful.
Serving Suggestions
Some of my favorite things to serve with oven-roasted pork tenderloin are garlic mashed potatoes and frozen roasted green beans – it’s an easy yet classic combo!
I also love serving the sliced pork atop a crispy kale salad with some garlic bread, too!
Recipe FAQs
Pork tenderloin typically bakes at 400°F for 20-25 minutes, depending on size. Smaller tenderloins cook faster, while larger ones may need a few extra minutes.
Pork tenderloin is perfectly cooked when the internal temperature of pork is 145°F. This keeps the meat juicy and tender while still being safe to eat. Let it rest for 10-15 minutes before slicing so the juices redistribute.
Yes! As long as the internal temp is 145, a slight blush of pink in the center is completely normal. It’s actually a good sign that the pork is tender and not dry.
Nope! Baking it uncovered allows the outside to develop a flavorful crust while the inside stays juicy.
Don’t overcook the pork, use a meat thermometer to check for doneness, and let it rest before slicing to let the juices redistribute.
More Easy Pork Recipes
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Shake and Bake Pork Chops
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Fall off the Bone Ribs
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Slow Cooker BBQ Pulled Pork
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Smothered Pork Chops Recipe
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If you make this recipe, please leave a star rating on the recipe card and comment below! You can also tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can celebrate your beautiful creations!
Baked Pork Tenderloin with Cajun Cream Sauce
Equipment
- Baking sheet with wire rack (or 9×13 baking dish)
Ingredients
- 2 Pork Tenderloins, (1 1/2-2 lbs each)
- 1 tbsp Cajun Seasoning
- 1 tbsp Brown Sugar
- 1/2 tbsp Garlic Powder
- 1/2 tbsp Onion Powder
- Salt and Pepper, (to taste)
- 1 tbsp Olive Oil
- 2 tsp Honey
- 2 tsp Yellow Mustard
- 3 tbsp Salted Butter, (cut into small chunks)
Cajun Cream Sauce
- 2 tbsp Butter
- 2 Shallots, (diced), you can also use 1/4 of an onion
- 3 cloves Garlic, (diced)
- 2 tbsp Tomato Paste
- 2 tbsp Flour , (use cornstarch if gluten free)
- 2 tsp Cajun Seasoning
- 1 cup Heavy Cream
- 1/2 cup Chicken Broth
- 1/2 cup Parmesan Cheese, (grated)
- 1 tbsp Lemon Juice
Instructions
- Prep: let the meat come to room temperature prior to baking – this allows for an even cook.
- Preheat the oven to 425 degrees F.
- Pat the pork tenderloins dry with a paper towel and remove the silver skin (the tough white membrane). Sprinkle of black pepper and kosher salt. 2 Pork Tenderloins Salt and Pepper
- Mix together olive oil, yellow mustard, and honey. Use a pastry or BBQ brush to brush a thin layer all over the meat. Be sure to do a very thin layer, if it's caked on, it'll turn soggy. 1 tbsp Olive Oil 2 tsp Yellow Mustard 2 tsp Honey
- Mix together cajun seasoning, brown sugar, garlic powder, and onion powder in a small bowl and coat the meat generously. 1 tbsp Cajun Seasoning 1 tbsp Brown Sugar 1/2 tbsp Garlic Powder 1/2 tbsp Onion Powder
- Place into a wire rack on top of a baking sheet (or a 9×13 baking dish) and add a few pats of butter on top of the pork. 3 tbsp Salted Butter
- Reduce the oven temperature to 400 degrees F. (this delivers a quick blast of heat to the meat, enhancing the browning so that you don't need to sear it stovetop) Then bake in the oven, uncovered, for 20-25 minutes, until the internal temperature reaches 140 degrees F when inserting an instant-read meat thermometer into the thickest part of the meat. (the meat will continue to cook as it rests and will rise to 145 degrees F – it's important to remove the meat from the oven when its 5 degrees below desired doneness to prevent overcooking) (Optional: broil for 2-3 minutes if you want more of a crust, just be careful not to overcook)
- Remove and place onto a plate and cover with aluminum foil. Cover with aluminum foil and let it rest for 10-15 minutes while making the sauce.
- Make the cajun cream sauce – pour any leftover juices into a skillet (if you don't have any juices, this is OK, every roast is a bit different) and place onto the stove over medium heat. Add butter and diced shallots and cook for 5-7 minutes, until softened and slightly caramelized. Then add diced garlic, tomato paste, and cajun seasoning. Continue to cook for 3 minutes. Add flour and cook for 3 minutes to cook off the raw flour taste, then add heavy cream and chicken broth and stir together until smooth. Cook for an additional 5 minutes, stirring frequently until thickened, then add parmesan, a squeeze of lemon juice, and taste for salt and pepper. 2 tbsp Butter 2 Shallots 3 cloves Garlic 2 tbsp Tomato Paste 2 tsp Cajun Seasoning 2 tbsp Flour 1 cup Heavy Cream 1/2 cup Chicken Broth 1/2 cup Parmesan Cheese 1 tbsp Lemon Juice
- Pour the sauce on top of the pork or serve on the side.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
