How to Cook Smithfield Pork Tenderloin (And How Long)

Made with two fresh, unseasoned tenderloins, this Smithfield pork tenderloin recipe combines garlic, rosemary, smoked paprika, and chicken bouillon for a savory oven-roasted main dish. The pork turns out tender and juicy, with a golden crust and a homemade white wine sauce. Serve it with Air Fryer Potato Wedges and Air Fryer Asparagus.

Jump to:

• Quick Look: Smithfield Pork Tenderloin
• Chef's Notes from Valentina
• Ingredients
• Substitutions And Additions
• How to Cook Smithfield Pork Tenderloin
• How Long to Cook Smithfield Pork Tenderloin
• Expert Tips for Roasted Pork Tenderloin
• FAQ About Smithfield Pork Tenderloin
• What to Serve with Smithfield Pork Tenderloin
• More Delicious Pork Recipes
• How to Cook Smithfield Pork Tenderloin (And How Long)
• Storage and Reheating
• Why you'll love this pork tenderloin recipe
• Pork tenderloin in the oven
• Ingredients and substitutions
• How to cook Smithfield pork tenderloin in the oven
• How long to cook pork tenderloin in oven
• Useful tips for making roasted pork tenderloin
• What to serve with baked pork tenderloin
• FAQ's
• Storage
• Variations
• Other pork recipes to enjoy
• How to Cook Smithfield Pork Tenderloin (And How Long)
• Storage and Reheating

Ingredients

• Boneless pork tenderloin – 2 ½ pounds. I use Smithfield All Natural Fresh Pork Tenderloin, which comes with two unseasoned tenderloins. Remove any silver skin before cooking.
• Garlic – 6 cloves. Fresh garlic gives the pork its savory, garlicky flavor and pairs well with rosemary.
• Fresh rosemary – 2 teaspoons. Its woodsy, herbal taste complements the roasted pork. Use 1 teaspoon of dried rosemary if needed.
• Smoked paprika – ¾ teaspoon. Brings mild smokiness and a reddish color to the crust. Sweet paprika works too.
• Knorr chicken bouillon powder – 1 teaspoon. Deepens the savory seasoning. One chicken bouillon cube works as a substitute.
• Vegetable oil – ¼ cup. Helps the garlic and herbs blend into a paste that coats the pork. Canola or avocado oil also works.
• Dry white wine – ½ cup. Sauvignon Blanc or Pinot Grigio gives the sauce a slightly tangy taste that complements the roasted garlic.
• Chicken broth or stock – ½ cup. Combines with the wine and pan drippings for a savory sauce.
• Cornstarch – ½ tablespoon. Whisk with 1–2 tablespoons of water to thicken the sauce until smooth.

How to Cook Smithfield Pork Tenderloin

Prepare the Smithfield Pork Tenderloin

1. Prepare the pork: Remove the tenderloins from the refrigerator about 15 minutes before roasting. Position an oven rack in the middle and preheat to 400°F (200°C).
2. Trim and score: Remove and discard the silver skin. Use a paring knife to score crisscross lines on the flat side of each tenderloin, about ⅛ inch deep and ¼ inch apart. Pat each tenderloin dry with paper towels. PIC. 1
   Note: Don't skip scoring. It helps the two tenderloins stay together and prevents them from falling apart when sliced after roasting and resting.
3. Tie the tenderloins: Place the flat sides together head-to-tail, with the thick end of one against the thin end of the other. This creates a more uniform roast for even cooking. Tie with butcher's twine every 1 ½ inches without pulling too tightly.
4. Prepare the garlic-herb paste: Blend the oil, garlic, chicken bouillon, salt, black pepper, paprika, and rosemary in a blender or food processor. Place the tied tenderloins fat-side up on a rack inside a roasting pan. Spread the paste evenly over the pork. PIC. 3 & 4
5. Roast the pork: Roast for 20–30 minutes, depending on thickness, until a meat thermometer inserted into the thickest part registers 145°F. PIC. 5
6. Rest the pork: Transfer the roast to a platter. Cut and discard the butcher's twine, then loosely tent the pork with foil to keep it warm during sauce preparation. Let it rest for 5–10 minutes before slicing, or slice just before serving.

Tying with Butcher's Twine

1. Position the tenderloins: Place both tenderloins together on a cutting board in a head-to-tail arrangement, with their fatty sides facing outward.
2. Tie the first knot: Loop one end of the butcher's twine around the roast about 1 inch from the end. Secure it with a simple knot. Use enough twine to wrap around both tenderloins.
3. Make the loops: Move the string about 1 ½ inches along the roast. Hold it in place with one hand and pass it underneath and around the pork to form a parallel loop. Thread the string through the loop, then continue another 1 ½ inches. Repeat along the roast, with a length of string connecting the loops.
4. Secure the underside: Turn the roast over. Run the string along the underside and wrap it around each original loop. Pull the string snugly to secure the tenderloins.
5. Finish tying: Turn the roast back to its original position. Tie the string to the first knot and trim any excess twine.
   Note: Alternatively, tie each section individually with separate pieces of butcher's twine, spaced 1–1 ½ inches apart. Leave about 1 inch untied at each end.

Make the White Wine Sauce

1. Deglaze the pan: Remove the rack from the roasting pan and pour in the white wine. Place the pan over medium heat and scrape up the browned bits from the bottom.
2. Reduce the sauce: Add the chicken broth or stock, salt, and white pepper. Bring to a simmer and stir until the liquid reduces by half. Skim any fat from the surface.
3. Thicken the sauce: Strain the liquid into a clean saucepan. Whisk in the cornstarch slurry and cook over medium heat until thickened. PIC. 6
4. Garnish and serve: Serve the hot white wine sauce in a separate bowl alongside the sliced pork. Sprinkle chopped rosemary over the meat and garnish with fresh rosemary sprigs and lemon slices.

How Long to Cook Smithfield Pork Tenderloin

Smithfield pork tenderloin takes about 20–30 minutes at 400°F (200°C) when roasting two tenderloins tied together as directed in this recipe. Cooking time depends on their thickness.

Check the thickest part with a meat thermometer. Pork tenderloin should reach an internal temperature of 145°F (63°C) and rest for at least 3 minutes. For this recipe, let the pork rest for 5–10 minutes before slicing.

Pork loin and pork tenderloin are different cuts. A larger pork loin roast requires a longer cooking time and a different roasting method.

FAQ About Smithfield Pork Tenderloin

What to Serve with Smithfield Pork Tenderloin

• Potatoes: Serve roasted baby potatoes, baked potatoes, or creamy scalloped potatoes. They pair well with the garlic-rosemary pork.
• Vegetables: Add color and a tender-crisp contrast with Air Fryer Brussels Sprouts, green beans almondine, or steamed broccoli.
• Salads: A fresh green salad with vinaigrette balances the savory pork. Butternut Squash Salad and Healthy Potato Salad are other delicious options.
• Roasted Root Vegetables: Try roasted sweet potatoes, beets, or butternut squash. Their natural sweetness pairs with the garlic-herb seasoning.
• Rice and Grains: Steamed white rice, wild rice, or fluffy couscous work well with the sliced pork and white wine sauce.

Juicy slices of roasted Smithfield Pork Tenderloin have a garlic-rosemary crust and homemade white wine sauce. It's a delicious main dish for family dinners or special occasions.

Let's prepare together the best pork tenderloin ever... in the oven! It is easy and comes out tender and yummy!

It's one of those easy dinner ideas you want to make again and again!

Why you'll love this pork tenderloin recipe

• Succulent: This garlic pork tenderloin is roasted to golden-brown perfection in the oven, leaving you with a tender, moist, and juicy texture.
• Versatile: Oven-baked pork tenderloin is easily adaptable to suit your taste or the seasoning ingredients you have on hand.
• Elegant: The nice presentation makes this pork tenderloin ideal for special occasions, but it’s also great for casual weeknight meals!
• Healthy: It is low-carb, high-protein, gluten-free, and dairy-free.

Pork tenderloin in the oven

Originating in the United States, Smithfield pork tenderloin has become a popular choice due to its mouthwatering taste and superior quality.

With its lean, tender texture, this cut of pork is perfect for roasting in the oven. Plus, it’s a relatively budget-friendly protein option, especially for the quality you receive.

The garlic-herb paste enhances the natural flavors of the pork, while the white wine sauce adds a touch of brightness.

Once finished, the tenderloin turns out crispy and brown on the outside, but the interior remains very tender and juicy.

By learning how to cook pork tenderloin in the oven, you’ll find the flavors have a chance to fully develop and the meat cooks evenly.

Try serving this oven-baked pork tenderloin with a side of steamed asparagus and potatoes for a dish that will surely impress any crowd!

Ingredients and substitutions

For the pork loin:

• ¼ cup vegetable oil - Substitute vegetable oil with avocado oil or canola oil.
• 6 garlic cloves - Replace it with minced garlic from a jar in a pinch.
• 1 teaspoon Knorr chicken bouillon powder - Or, use a cube of chicken bouillon.
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• ¾ teaspoon smoked paprika - You can also use hot, sweet, or regular paprika.
• 2 tsp fresh rosemary or 1 teaspoon dried - Alternatively, try other herbs like thyme or sage.
• 2 ½ pounds boneless pork tenderloin (I used Smithfield All Natural Fresh Pork Tenderloin – 2 count), remove any silver skin. NOTE: The package comes with 2 tenderloins, weighing a total of 2 ½ to 3 pounds.
• Fresh rosemary sprigs to decorate - Or, whichever fresh herb you use in the recipe.
• Fresh lemon to decorate - You can also experiment with other citrus fruits.

For the white wine sauce:

• ½ cup dry white wine - Choose options like pinot grigio (or pinot grigio), sauvignon blanc, or pinot blanc. You can also use unoaked chardonnay.
• ½ cup chicken broth - Homemade or store-bought chicken broth both work. You can also use vegetable broth.
• ¼ tsp salt
• ¼ tsp white ground pepper
• ½ tablespoon cornstarch, whisked with 1-2 tablespoon water until smooth - Or, use potato starch. If you're on a keto diet, use ½ tablespoon xanthan gum instead.

How to cook Smithfield pork tenderloin in the oven

Prepare the Smithfield pork tenderloin: 

1. Remove the pork from the refrigerator about 15 minutes before roasting to bring it to room temperature.

2. Position a rack in the middle of the oven and preheat the oven to 400° F (about 200º C).

3. Trim away and discard the silver skin from the tenderloins. Use a paring knife, and firmly score crisscross lines that are about ⅛-inch deep and ¼-inch apart on the "flat" side of each tenderloin. Do not skip this step; otherwise, your tenderloins won’t bond together and can fall apart when you slice after roasting and resting. Make sure to pat dry each tenderloin with a paper tower!!!

4. Then place the flat sides together head-to-tail (thick end to thin end) so the overall circumference is more even and the tenderloins cook more evenly. Tie with butcher's string (not too tightly), spacing the ties 1 ½ inches apart. See Instructions on the NOTES!!!

5. In a blender or food processor, blend or process together the oil, garlic, bouillon, salt, pepper, paprika, and rosemary.

6. Place pork tenderloin, fat side up, on a rack set over a roasting pan. Spread garlic paste all over the tenderloin loin.

7. Roast in the oven until a meat thermometer inserted into the thickest part of the tenderloin registers 145°F, about 20-30 minutes, depending on the thickness of the tenderloin.

8. Remove from the oven, transfer the pork to a platter, cut the strings, and discard. Keep it warm, tented with foil, while making the wine sauce.

9. Slice the roasted pork tenderloin after resting for 5-10 minutes or just before serving.

For the wine sauce:

1. Pour the white wine into the roasting pan (rack removed) in which the tenderloin was cooked. Place pan over medium heat, and scrape up browned bits from its bottom.

2. Add stock, salt, and pepper; then, bring to a simmer. Cook, stirring, until the liquid has reduced to half. Skim fat from the surface of the liquid.
3. Strain the sauce and place it into a clean saucepan. Whisk in the cornstarch mixture and cook over medium heat until the sauce has thickened.

4. Serve it hot in a side bowl with the sliced Smithfield pork tenderloin. Garnish the loin with some chopped rosemary on the top, and also with some rosemary sprigs and sliced lemon on the side. Steamed asparagus makes a great light side for this roasted tenderloin!

A step-by-step guide to tying a 2-piece pork tenderloin:

1. Place the 2 pork tenderloins together on a cutting board with their fatty side facing outward.

2. Loop one end of the kitchen twine around the roast about 1 inch from the side and tie it in a simple knot. The size of the twine will depend on the thickness of the tenderloins and also how you twine your tenderloins.

3. Place the remaining string over about 1 ½ inches; hold it into place with one hand while putting it under and around the roast in a parallel loop using the other hand. When the loop is complete, thread the string through the loop and pull over another 1 ½ inches. (There will be 2 loops around the roast with a perpendicular line connecting them).

4. Flip over the roast and run the string around the back side, winding around each original loop and pulling tight.
5. Return the roast to its original position and tie off at the first knot. Cut off excess string.
6. Alternatively, you can twine each part of the loin individually, keeping a 1 to 1 ½ inch space between them! Leave 1 inch free at each end of the tenderloins.

How long to cook pork tenderloin in oven

The cooking time varies depending on the oven temperature, the thickness of the tenderloin, the weight, and whether it was seared before roasting. Generally, it takes about 20-30 minutes at 400°F. This is all the more reason to use a meat thermometer to ensure perfect doneness (145° F).

Useful tips for making roasted pork tenderloin

• Room temperature: Bring the pork tenderloin to room temperature before roasting it for a more even cook.

• Trim first: Trim away the silver skin for the most tender result.
• Score the pork: Don’t forget to score the tenderloins to help them bind together and prevent them from falling apart once they’re sliced.
• Use a tie: Tie the tenderloins together with the butcher's string to ensure they cook evenly.

• Thermometer: Use a meat thermometer to check for the correct internal temperature. For pork, it should reach an internal temperature of 145°F.

• Rest: Allow the pork tenderloin to rest for at least 5-10 minutes before slicing it so the juices have time to redistribute.

• Deglaze: Deglazing the roasting pan with white wine creates a much more flavorful and complex base for the sauce.

• Strain: Strain the sauce and thicken it with a cornstarch slurry for a smooth texture.
• Garnish: For an aromatic and elegant presentation, don’t forget to garnish your baked pork tenderloin with fresh rosemary sprigs and slices of lemon.

What to serve with baked pork tenderloin

Once your Smithfield pork tenderloin has rested, serve it with some side dishes like these:

• Air fryer asparagus

• Garlic mashed potatoes

• Air fryer potato wedges

• Green beans almondine

• Air fryer Brussels sprouts

• Butternut squash salad

• Healthy potato salad

• Roasted carrots and parsnips

FAQ's

What are the differences between Smithfield pork loin vs. pork tenderloin?

Despite their close names, pork loin and pork tenderloin are two different cuts of meat that come from separate parts of the pig. The pork loin comes from the back of the pig, specifically the area between the shoulder and the start of the leg. Tenderloin is a small, elongated cut that’s found under the backbone and runs alongside the ribs. Pork tenderloin is more tender than pork loin (hence the name), which makes it more delicate and succulent. The loin is dense and firm in comparison. For these reasons, pork tenderloin is often more expensive than loin, on a per-pound basis.

What is the best way to cook Smithfield pork tenderloin?

It’s best to roast Smithfield pork tenderloin in the oven for a few reasons:

• Even cooking: Cooking oven-baked tenderloin at a high temperature ensures even heat distribution so the meat roasts uniformly.

• Flavor development: As the tenderloin roasts, the surface caramelizes and envelopes a rich brown crust, adding to its flavor.

• Moisture retention: Since tenderloin is a leaner cut of meat, it can dry out easily if it’s overcooked. High heat for a shorter period helps lock in the meat's juices, getting a moist and tender result.

What is the proper internal temperature for pork tenderloin?

According to the USDA, The internal temperature for roasted pork tenderloin is 145°F for medium doneness, measured with a meat thermometer. To use a meat thermometer properly, insert the probe into the thickest part of the tenderloin, ensuring it’s inserted lengthwise. Start checking around 5-10 minutes before the cooking time of this recipe. Once it reaches 145°F, remove it from the oven and let it rest for 5-10 minutes, tented with foil.

Is it better to cook pork tenderloin at 350°F or 400°F?

Cooking at 400°F allows the baked pork tenderloin to develop a nice crust on the outside while still remaining tender on the inside, yielding more flavor. However, you can cook it at 350°F, which may result in a more even cook, but you won’t achieve the same crust. Ultimately, it’s personal preference, but pork tenderloin is typically cooked at 400°F.

Should roasted pork tenderloin be cooked fast or slow?

Roasted pork tenderloin is best cooked at a higher temperature for a shorter period, letting the outside to brown while the inside remains tender and juicy. This is why 400°F is the most common temperature to cook pork tenderloin at.

Is it better to sear pork tenderloin before baking?

Searing the pork tenderloin before baking can help develop a tasty crust, but it is not necessary for this recipe.

Storage

If you have leftover garlic pork tenderloin, follow these storage and reheating tips:

• Fridge: Once fully cooled, store the leftover pork tenderloin in an airtight container for up to 3-4 days in the fridge.

• Freezer: You can freeze cooked and cooled pork tenderloin in a freezer-safe container for up to 3 months.
• Reheating: To reheat, place the tenderloin in the oven at 325°F until warmed through. Be careful not to overcook it as it will dry out the meat.

Variations

• Tangy: Add Dijon mustard to the garlic-herb paste for a tangy twist.

• Herbs: Substitute fresh thyme or sage for the rosemary.
• Glaze: Drizzle a balsamic glaze on the finished dish for added sweetness and depth.
• Spice rub: Use a dry rub with spices like chili powder, cumin, and paprika.
• Bacon wrapped: Wrap the pork tenderloin in bacon before roasting it for added flavor and moisture.

Other pork recipes to enjoy

• Blackstone pork chops
• Stuffed pork loin recipe
• Crock pot pork loin
• Barbecue pork chops
• Broiled pork chops
• Barbecue pork ribs
• Baked pork ribs
• Chinese barbecue ribs
• Pork fajitas
• Grilled baby back ribs
• Stovetop baby back ribs
• Instant Pot pulled pork
• Slow cooker pork stroganoff
• Pan-seared pork chops
• Pressure cooker sweet and sour pork

PIN & ENJOY!

This post was first published on February 24, 2012.