Baked Pork Tenderloin Recipe

A pork tenderloin is not only a delicious choice for a weeknight family meal, it is also a smart one. A relatively inexpensive cut of meat, small, boneless pork tenderloins have no waste and they bake in record time. To keep the tenderloin moist and juicy and prevent overcooking, it is always a good idea to use a meat thermometer. You can use your favorite spice blends when preparing a pork tenderloin; whether you want a bar-b-que, Cajun, or Asian flavor, just use your spices and seasonings as a dry brine before baking. For this recipe, we use a simple seasoning blend of salt and pepper on the pork. Additional flavor comes from the shaved fresh vegetables dressed in a lemony vinaigrette. Use a sharp paring knife or a y-shaped vegetable peeler to thinly shave the carrots and zucchini for the salad. A kitchen mandoline works best on the radishes and fennel bulb. You can make the dressing in advance and keep it in the refrigerator, just be sure to whisk it again to re-incorporate all the ingredients.

Baked Pork Tenderloin with Shaved Vegetable Salad
Photo: Victor Protasio; Prop Styling: Mary Clayton Carl Jones; Food Styling: Emily Nabors Hall
Active Time:
25 mins
Total Time:
25 mins
4 serves


  • 1/4 cup olive oil, divided

  • 1 (1 1/2-lb.) pork tenderloin, trimmed

  • 2 teaspoons kosher salt, divided

  • 1 teaspoon black pepper, divided

  • 2 tablespoons fresh lemon juice (from 1 medium lemon)

  • 1 small shallot, chopped (1 Tbsp.)

  • 1 tablespoon Dijon mustard

  • 2 teaspoons honey

  • 1 medium bulb fennel, thinly shaved (2 cups)

  • 2 large carrots, shaved (2 cups)

  • 2 medium zucchini, thinly shaved (2 cups)

  • 4 large radishes, thinly shaved (1 cup)

  • 1/2 cup fresh flat-leaf parsley leaves


  1. Preheat oven to 400°F. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high. Sprinkle pork with 1 1/2 teaspoons of the salt and 1/2 teaspoon of the pepper, and cook, turning occasionally, until well browned on all sides, about 8 minutes. Place skillet in oven, and bake until a thermometer inserted in thickest portion of pork registers 140°F, about 10 minutes. Remove pork from skillet, and let stand 10 minutes.

  2. Meanwhile, whisk together lemon juice, shallot, mustard, honey, and remaining 1/2 teaspoon each of salt and pepper in a large bowl. Whisk in remaining 3 tablespoons oil until emulsified. Add fennel, carrots, zucchini, radishes, and parsley, and toss until evenly coated.

  3. Thinly slice pork, and serve with salad.

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