Lean, moist, and incredibly succulent, this oven baked BBQ pork tenderloin recipe features tenderloin seasoned with sweet, warm, savory spices and smothered in BBQ sauce.
This BBQ pork tenderloin recipe is one of our favorite ways to cook pork tenderloin. David usually grills things with BBQ sauce, but sometimes it is impractical to light the grill, especially when the weather doesn’t want to cooperate.
The first time I made it, I honestly didn’t think it would be as good as it was. I have made tenderloin in many ways, but this experience placed this dish at the top of my favorite recipe. I couldn’t believe how good the tenderloin was.
I’ve made this recipe so many times I cannot count. It always turns out delicious. It’s surprising how something so simple tastes so good and is so easy to make!
What is Pork Tenderloin?
Pork tenderloin is a long, narrow, boneless cut of meat within the same area as the pork loin. The tenderloin runs next to the backbone and is surrounded by the pork loin on three sides. This cut is a very lean cut with very little fat.
What’s Needed To Make Oven-Baked BBQ Pork Tenderloin
- Pork Tenderloin: (2) one-pound tenderloins (NOT pork loin). Many recipes will tell you to trim off the silverskin, but I never have, and they are always tender.
- Pork Dry Rub: I use our all-purpose pork dry rub. The recipe is provided in the recipe card below, or use your favorite pork rub.
- Oil: Extra-virgin olive oil or oil of choice for lubricating the skillet.
- BBQ Sauce: Any barbecue sauce will work. Use your favorite, or try this recipe.
5 Steps to Amazing Oven-Baked BBQ Pork Tenderloin
Follow the steps below to make amazing pork tenderloin.
STEP #1: A Good Dry Rub
A good dry rub is the first step to building good flavor in the meat. The dry rub adheres to the moist surface of the meat and forms a coating that turns into a flavor seared crust when the meat hits the pan. It’s kind of like a dry marinade.
Combine all the ingredients for the rub in a small bowl (make sure to work out any clumps of brown sugar for even distribution) and whisk to mix. If you have a mortar and pestle, that works best. Rub the mixture onto the meat covering it well.
STEP #2: Sear the Meat
The second step to building flavor is searing the meat. Searing meat does not lock in moisture like we’ve been told forever. As it turns out, searing is the secret to cooking flavorful meat with good texture. When the meat hits a hot pan, the surface of the meat begins to caramelize the sugars and brown the proteins of the meat (known as the Maillard Reaction), which gives you a more appealing color and a deep, savory flavor that makes meat delicious.
STEP #3: A Good Skillet
The type of skillet you use makes a huge difference! You need a nice heavy skillet that can retain a high heat level, such as cast iron, aluminum, or stainless steel.
Do not use a coated or non-stick surface skillet. You need a good pan that can withstand the oven’s heat to finish off the cooking.
STEP #4: Add Oil To The Skillet For Leaner Cuts of Meat.
Add a little oil to the skillet for lean cuts of meat, such as pork tenderloin.
- Preheat the Skillet: Place an empty large oven-proof heavy cast iron skillet or stainless steel skillet over high heat and let it get hot.
You can sprinkle a drop or two of water onto the pan to test the heat. The water should sizzle and jump around. - Add the Oil: When the skillet is hot, add the oil and allow it to warm, but do not let it burn. You should start to see ripples; then, it is time to add the meat. Be careful; the hot oil may spatter!
Step #5: Leave the Meat Alone!
Add the meat to the skillet, and as tempted as you may be, leave it alone! Do not move it.
You want the meat to lock onto the skillet. Do not fear this! I used to panic when my meat stuck to the skillet. Little did I know that if you give it a minute or two, the meat will release from the pan. This is where the flavor forms.
Let the meat sear for 2-3 minutes. The meat will brown quickly, so now is not the time to walk away. Keep an eye on it; when the meat has browned and has released from the skillet, flip it over and sear the other side. Keep rolling the tenderloin over and allowing it to brown all around.
Baking the Pork Tenderloin
When the meat is browned on all sides, the inside will still be raw. Finish the cooking inside the oven.
Place the skillet inside the preheated oven and bake the tenderloin until the pork is done and the juices run clear. The temperature of the tenderloin should read at least 145 degrees F when read with an instant-read meat thermometer, about 30 to 45 minutes.
Add BBQ Sauce to the Tenderloins
For really saucy tenderloins, pour the BBQ sauce over the meat and allow it to bake for the last 10 to 15 minutes of cooking.
Rest the Meat
Remove the tenderloins from the oven and place them on a carving board. Allow the pork to rest for 10 minutes. Slice pork, and serve with your favorite BBQ sauce.
Serving Oven-Baked BBQ Pork Tenderloin
I served the oven-baked BBQ pork tenderloin with brussels sprouts and macaroni and cheese.
Tips For Making This BBQ Pork Tenderloin Recipe
- To intensify the effects of the spice rub, you can rub the meat ahead of time so that the rub penetrates the meat a little more. Rub the tenderloin with pork rub for at least one hour before cooking. If you don’t have time, applying the rub ahead of time to marinate the meat is not necessary but recommended if you have the time.
- DO NOT SKIP SEARING THE MEAT! It may seem like searing is an unnecessary step, but trust me is NOT! You’re not beginning the cooking process but just starting to build the flavor. It doesn’t take long, and you only stand at the stove for a few minutes. Trust me; it is worth every minute!
This oven-baked BBQ pork tenderloin is guaranteed to become a family favorite! If you do, we’d love your feedback. Leave us a comment and a star rating below. We value your opinion and appreciate your time.
See ya on the mountain!
Oven-Baked BBQ Pork Tenderloin
Useful Equipment:
Ingredients
- 2 pounds pork tenderloin (2) one pound tenderloins
- Pork Dry Rub (recipe to follow)
- 2 tablespoon extra-virgin olive oil or oil of choice
- 1 cup BBQ sauce use your favorite
Pork Dry Rub
- 2 tablespoons brown sugar
- 1 teaspoon paprika
- 1 teaspoon black pepper
- 1 teaspoon Kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper
Instructions
- Preheat the oven to 400 degrees F.
- Rinse the tenderloins under cold running water and blot dry with paper towels. Combine all the ingredients for the rub in a small bowl (make sure to work out any clumps of the brown sugar for even distribution) and stir to mix. If you have a mortar and pestle, that works best. Rub the spices onto the meat covering it well. (see notes)
- Preheat a large oven-proof heavy cast iron skillet or stainless steel skillet, over high heat. Sprinkle a drop or two of water onto the skillet to test the heat. The water should sizzle and jump around. Next, add the oil to the skillet and allow it to warm, but do not let it burn. When you start to see ripples in the oil, carefully add the meat to the pan. Be careful the hot oil may spatter!
- Once the meat is in the skillet, do not move it. Let the meat sear for a few minutes. When the meat releases from the skillet and is browned, flip it over and sear the other side. Then roll it over on each side to brown all the way around. When the meat is browned on all sides, the inside will still be raw.
- Place the skillet in the preheated oven and bake until the pork is done and juices run clear; about 30 to 45 minutes. For really saucy tenderloins, pour the BBQ sauce over the meat and allow bake the last 10 to 15 minutes of roasting.
- Remove the tenderloins from the oven and place them on a carving board. Allow the pork to rest for 10 minutes. Slice pork, and serve with additional BBQ sauce for dipping.
Dana @ IveGotCake says
Looooook at that!
This is exactly how I cook my steaks back when I used to eat steak and you’re right – it was always perfection.
thank you for sharing, that first picture is INSANEEEE
The Mountain Kitchen says
You are making me blush this mornin’! Flavor is in the brown!! 😀
Debbie from MountainMama says
This looks absolutely amazing, mountain sister!! I can’t wait to try it – pinning!!!
The Mountain Kitchen says
Thank you, mountain sista! I hope you enjoy it and are starting to thaw out! <3
Karen (Back Road Journal) says
I do it the same way. As a matter of fact , I use that technique on steaks, chops, etc. The meat cooks so evenly that way. I’m sure that the pork was as good as it looks.
Sharon Hillier says
Hi, can i used this receipe for a 1lb pork tenderloin only. Thks.
The Mountain Kitchen says
Hi Sharon! Yes, you can. However, you will either have some spice rub leftover or you need to cut the recipe for it in half. One tenderloin will not require as much bbq sauce either. Hope this helps answer your question. Good question!
Mama Mia says
Ok it is in the oven now my house is gonna smell good.
The Mountain Kitchen says
Awesome!! I hope you enjoy the tenderloin. Yum!! 🙂
Tiffany says
How much oil is used to sear the pork?
The Mountain Kitchen says
Hi Tiffany! Good question, just enough to cover the bottom of the pan lightly. About a tablespoon will do.
Shamika Sanders says
Do i cover it when i put it in the oven?
The Mountain Kitchen says
Hi Shamkika! No, do not cover the tenderloin. It will be just fine especially when it is dripping with sauce. 🙂
Cindy deJonge says
The oven baked BBQ Pork loin recipe was amazing! I had to adjust a bit, had two 6 oz boneless pork loins. Served with fresh steamed green beans, Very tasty meal. Thank you!
The Mountain Kitchen says
Awesome, Cindy! Thank you for taking the time to comment and rate the recipe. I’m so glad you enjoyed it. Your meal sounds wonderful!
Terrie says
Absolutely love this recipe. I make it over and over. Followed the recipe exactly except mine was finished cooking sooner. Pairs well with a cauliflower and cheese side dish (fake Mac and Cheese)
Ladies says
How do I keep the meat, specifically the rub, from sticking to the pan ? I followed recipe to the letter. I used a stainless steel pan.
Cast iron is way too heavy for me.
The Mountain Kitchen says
Hi! Stainless steel is perfectly fine to use also. Did you use any type of oil? I noticed that oil was not listed in the ingredients but called for in the directions. I have since added it as an ingredient. Sometimes I don’t use oil, but it should help. Some of the rub is going to stick a little. However, I cannot help to be curious but ask: Was the meat completely seared and not stuck to the pan? Forcing it off before it is ready will cause sticking in cast iron and stainless steel. The meat should release when it is seared and the rub should not stick excessively. I hope this helps. Thank you so much for your question and for making this a better recipe!
Jane says
I just made this recipe for a second time — tonight as our Valentine’s dinner. The first time I used just one tenderloin (halving the rub mix), and tonight I used a regular pork loan and adjusted the cooking time. Both were perfect! Since it’s winter, I cooked the pork in my enameled cast iron pan and paired it with chunky applesauce and scalloped potatoes, But, I’m picturing a summer version started on the stove and finished in our big green egg and accompanied by grilled vegetables. Thanks for the great recipe!
The Mountain Kitchen says
You made me hungry Jane! So happy you enjoyed this recipe. 🙂
Lindsay says
I just made this! It was a tad dry, what do you suggest??
The Mountain Kitchen says
Hi Lindsay! Many variables could make the tenderloin dry. It’s more than likely temperature-related. It could have been seared a little too much, causing it to cook a little faster in the oven. Also, your oven could be hotter. Maybe next time, lower the temperature to 350 to 375. This may extend the time it takes to get done (145 degrees F), but the lower temperature can help maintain moisture. I hope this helps!!
Fred says
This has become our family’s GO-TO pork tenderloin recipe. It is perfect every time! Thank you for sharing the recipe and the helpful commentary!
The Mountain Kitchen says
I’m so happy you all like this recipe! Thank you for the great feedback! Debbie
Mel says
Overall, great recipe and oh so tasty. Some thoughts….the recipe doesn’t state what temp to sear the meat on…leave it on high after heating? Reduce to Med High? Second, I checked mine at 30 minutes at the internal temp was 160…way overdone. I’m not sure if the mountain altitude that the recipe maker has makes a difference. I’m at sea level. I will definitely make again, but for less time. Thanks for sharing this great recipe!
The Mountain Kitchen says
Hi Mel! We are only at about 1000 feet above sea level, so altitude doesn’t really have that much effect on cooking. The searing is just to brown the meat before it goes into the oven. If your oven runs hot, maybe reduce the temperature some. I’m glad you liked the recipe enough to give it another shot. Best of luck!
Reyna says
Thanks it was a very good way to make this! And it was delicious. Thank you for sharing it! I need to see more from you 🤍
The Mountain Kitchen says
Hi Reyna! Thanks so much for your support and feedback. Glad you loved this recipe!
Mary O'Neal says
Love the recipe. I added pepper flakes instead of cayenne
Nancy D says
I made this for dinner tonight, I followed this easy recipe. My husband and I thought it was delicious, tender, juicy and flavorful. I used homemade barbecue sauce on it the last 5 minutes and on the side. I will definitely will make this recipe again.
Thank you!
Nancy D from Minnesota