How Long to Cook Pork Tenderloin in a 400°F Oven

A 1¼-pound (565 g) pork tenderloin usually takes about 20–25 minutes in a 400°F (204°C) oven, followed by a short rest. This lean, mild cut is seasoned with mustard, garlic, and herbs in this simple roast; a thermometer, rather than the clock or the meat’s color, tells you when it is ready.

Ingredients

1 pork tenderloin, about 1¼ lb (565 g), silver skin removed
1 tbsp (15 ml) olive oil
1 tbsp (15 g) Dijon mustard
1 tsp (5 g) fine salt, or 1¼ tsp (about 6 g) kosher salt
½ tsp (1 g) freshly ground black pepper
1 tsp (3 g) garlic powder
1 tsp (2 g) paprika
½ tsp (0.5 g) dried thyme

Instructions

Heat the oven and prepare the pan. Set a rack in the center of the oven and heat it to 400°F (204°C). Line a small rimmed baking sheet or shallow roasting pan with foil for easier cleanup; set a wire rack on it if you have one. The rack lets hot air circulate, but the recipe also works directly on the lined pan. Start the oven before you season the pork so it can finish heating while you prep.
Trim and dry the tenderloin. Pat the pork dry with paper towels. If there is a thin, shiny strip of silver skin, slide a small sharp knife just under it and trim it away, taking care not to remove much meat. Leave a thin layer of fat in place. Do not rinse raw pork; splashing can spread raw-meat juices around the sink and counter.
Season it evenly. In a small bowl, stir together the olive oil, Dijon, salt, pepper, garlic powder, paprika, and thyme. Rub the mixture over all sides of the tenderloin. If the tapered end is especially thin, tuck it underneath so it cooks at a thickness closer to the rest of the roast. Place the pork on the prepared pan with the tucked end underneath.
Roast and check the temperature. Roast for about 20–25 minutes; a tenderloin close to 1¼ lb often takes around 22 minutes, but thickness and oven accuracy affect the timing. Begin checking at 18 minutes by inserting an instant-read thermometer into the thickest part from the side. USDA FSIS safe minimum for whole cuts of pork is 145°F (63°C), followed by a rest of at least 3 minutes; verify the temperature with a food thermometer rather than relying on appearance.
Rest, then slice. Transfer the pork to a clean cutting board and rest it for 5 minutes before cutting. This exceeds the USDA’s three-minute rest and gives the juices time to settle. Slice across the grain into rounds about ½ inch (1.3 cm) thick, spoon any juices from the board over the slices, and serve. The timing above counts about 22 minutes in the oven and 5 minutes of resting; actual oven time may vary.

Tips

Use the shape and temperature as your guide. Tenderloins differ in thickness even when their weights match. A narrow roast may finish sooner than a thick one, so start checking early and put the thermometer into the thickest section without touching the pan.
Don’t confuse tenderloin with pork loin. Tenderloin is a long, narrow muscle that cooks quickly. A larger, wider pork loin roast needs a different cooking time; use its weight, shape, and internal temperature rather than applying this 20–25-minute estimate.
Adjust the seasoning if needed. If you do not have Dijon, use the same amount of whole-grain mustard for a slightly textured coating, or leave it out and add another teaspoon of olive oil. The mustard contributes tang and helps the dry seasonings cling, but it is not essential.
Make cleanup easier and avoid overcooking. A foil-lined pan catches drips, while a rack promotes browning on the underside. Avoid leaving the pork in the switched-off oven while other dishes finish; its lean meat can dry out quickly once it passes the target temperature.

Serving Suggestions

Serve the sliced tenderloin with roasted potatoes, rice, buttered noodles, or crusty bread to catch the pan juices. A green vegetable such as green beans, broccoli, or sautéed spinach balances the rich, savory coating, while a crisp salad with vinaigrette makes a lighter plate. For a simple sauce, stir a spoonful of Dijon into the warm juices on the cutting board, or serve the meat with applesauce or a quick pan sauce made separately.

If you are planning a full dinner, choose sides that can cook at the same oven temperature or prepare them on the stovetop while the pork roasts. Let the tenderloin rest while you finish the vegetables, but keep the rest to about 5–10 minutes so the slices are still warm. Slice only what you plan to serve right away; keeping the remaining piece whole helps it retain moisture.

Variations

For a sweeter, smoky crust, replace the paprika with smoked paprika and add 1 tsp (4 g) brown sugar to the rub. The sugar encourages browning, so watch the surface near the end of roasting; it should smell fragrant, not scorched. For a citrus-herb version, omit the paprika and thyme, add 1 tsp (2 g) finely grated lemon zest, and finish the sliced pork with a squeeze of lemon.

You can also swap the dried thyme for 1 tsp (about 1 g) dried rosemary, crushed between your fingers before mixing it into the rub. Rosemary has a stronger, piney flavor, so use less if you prefer a subtle herb note. To make the seasoning spicy, add ¼ tsp (0.5 g) red pepper flakes. These changes affect flavor, not the safe temperature; check the thickest part with a thermometer as directed.

Storage and Reheating

Refrigerate cooked pork within 2 hours of cooking, storing it in a shallow airtight container. It keeps for 3–4 days in a refrigerator set at 40°F (4°C) or colder. For more convenient leftovers, slice the cooled pork and store it with any collected juices; the liquid helps keep the slices from drying out. Freeze portions in a freezer-safe airtight container for best quality for about 2–3 months, then thaw them in the refrigerator.

For reheating, place slices in a covered oven-safe dish with a spoonful of broth, water, or pan juices and warm them in a 300°F (149°C) oven until heated through. You can also microwave slices in a covered dish in short bursts, turning or rearranging them between bursts for more even heating. USDA FSIS recommends reheating leftovers to 165°F (74°C); check the center with a thermometer. Reheat only the portion you plan to eat, because repeated heating can make lean pork dry.

Frequently Asked Questions

How long does pork tenderloin take at 400°F?

A tenderloin around 1–1½ lb (450–680 g) commonly takes about 20–25 minutes at 400°F (204°C), but the exact time depends on its thickness and your oven. Begin checking the thickest part around 18 minutes. The roast is ready when a thermometer reads 145°F (63°C), followed by at least a 3-minute rest. Use that temperature—not a fixed number of minutes—as the doneness check.

Should I cover pork tenderloin while it roasts?

No. Roast it uncovered so the surface can brown. Covering the pan traps steam and can leave the outside pale. If the tenderloin is browning much faster than expected, loosely lay foil over it near the end, but continue checking its internal temperature and remove it once it reaches the safe minimum.

Should I sear the pork before baking it?

Searing is optional, not necessary for this recipe. Roasting directly on a hot pan is simpler and produces a good result when the surface is dry and the oven is fully heated. If you choose to sear, brown it briefly in a hot oven-safe skillet with a little oil, then transfer the skillet to the oven; the roast may cook faster, so check its temperature early rather than adding the full roasting estimate automatically.

Can I cook pork tenderloin from frozen?

For the most predictable timing and even cooking, thaw it completely in the refrigerator before roasting, then pat it dry and season it. A frozen center makes the outside cook for longer before the middle reaches a safe temperature, so the 20–25-minute estimate does not apply. Do not thaw raw pork on the counter; if you use a faster safe thawing method, cook it promptly afterward.

Why is my pork tenderloin slightly pink inside?

A little pink color can remain in safely cooked pork, and color alone cannot confirm doneness. Check the thickest part with a food thermometer: whole cuts of pork should reach 145°F (63°C) and rest for at least 3 minutes. If it has reached that temperature, a pinkish center does not by itself mean the meat is undercooked; if it has not, return it to the oven and check again.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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