Perfectly cooked in a garlicky butter sauce, this garlic butter pork tenderloin recipe is going to have you reaching for seconds. Simple enough for a quick weeknight dinner but looks fancy enough for a holiday dinner.
It’s hard to go wrong with garlic butter so you’re definitely not going to regret making this melt-in your mouth pork lion. If you buy your meat in bulk and want another recipe to make with pork tenderloins, try my Balsamic Roast Pork Tenderloin Recipe. Or if you’re in the mood for a different cut of pork, try making my other pork recipes such as Slow Cooker Carnitas, Pork Chops and Apples , Easy Oven Pork Chop Recipe, and Garlic Butter Baked Pork Chops.
Best Pork Tenderloin Recipe
This garlic butter pork tenderloin recipe is the perfect easy dinner. It’s tender and juicy too. It is one of my go-to dinners because it’s something that everyone can enjoy as it can be difficult to accommodate different diets during holiday dinners. This delicious pork tenderloin is keto, low-carb, and gluten-free! It can also be Whole30 friendly and paleo with a slight modification as well.
I love cooking pork tenderloin as it’s a hearty cut of meat that’s high in protein. For this garlic butter pork tenderloin recipe, all you have to do is quickly sear the pork on each side before popping it into the oven. It’s really that simple!
How to Make This Pork Tenderloin Recipe
Ingredients
- Pork tenderloin
- Salt and pepper to taste
- Butter — softened and unsalted
- Fresh herbs — parsley and thyme. Use rosemary if you would like.
- Garlic — minced
- Onion powder – if you prefer, you can use paprika, garlic powder and other spices that you have in your pantry.
- Olive oil
Instructions
Prep the Oven and Ingredients
- Preheat oven to 425 degrees.
- Pat pork dry with paper towels and then season all sides of the tenderloin with salt and black pepper. Set aside until ready to sear.
- In a small bowl, mix together the butter, parsley, thyme, garlic and onion powder. Set aside.
Sear the Meat
- In a cast iron skillet, heat the olive oil over medium heat before adding the pork to the skillet and sear for 2-3 minutes each side.
- Remove the skillet from the heat and then using a fork or spoon, spread the garlic butter mixture over the top of the pork.
Bake the Pork Tenderloin and Serve
- Transfer skillet to the oven and bake for 20-25 minutes or until the pork reaches an internal temperature of 145 degrees.
- Remove the skillet from the oven and let rest for 5 minutes.
- Slice your pork tenderloin recipe into 1-inch thick slices and serve.
Recipe Variations
- For Paleo and Whole 30 replace the butter for ghee.
- If you do not have fresh herbs, you can substitute with dried herbs. 1 tbsp fresh = 1 tsp dried.
- Don’t have pork tenderloin and only have pork loins? This can be made with pork loin as well! You’ll have to increase the cook time in the oven by at least 10 minutes as pork loins are a thicker cut of meat than the tenderloin. Check the internal temperature to ensure doneness.
Expert Tips
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- When you sear your pork tendeloin, make sure you don’t move it around too much on your cast iron. By not moving it, it allows your pork to get that beautiful golden brown sear.
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- Patting the pork tenderloin dry helps give the pork tenderloin a golden crust as well. If the pork is wet going into the pan, it can steam instead of sear.
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- Make sure you use unsalted butter for this pork tenderloin recipe to avoid the pork tenderloin from being too salty.
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- Did you forget to soften your butter? Microwave a glass cup of water, pour out the water, place the butter into the hot cup for a few minutes, and cover. The heat from the glass should help soften your butter.
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- I recommend using an instant read meat thermometer to check the internal temperature of your pork. Pork tenderloin is cooked once it has reached the internal temperature of 145F/63C.
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- I recommend using a cast iron skillet to make this garlic butter pork tenderloin as it can be transferred from stove top to the oven safely.
How To Store Leftovers
- To store: Store leftover pork loin recipe in an airtight container in the fridge for up to 4 days. Ideally, you don’t slice them all so they don’t dry out.
- To reheat: Allow frozen leftovers to thaw naturally in the refrigerator overnight. When ready to serve, bake them at 350 degrees, wrapped in foil, until they are heated through and piping hot. You can also reheat the pork in the microwave until warmed throughout.
- To freeze: You can freeze cooked pork tenderloin in a freezer-safe container for up to 3 months.
What Goes With This Pork Tenderloin Recipe?
Roasted vegetables: I love to serve this pork tenderloin recipe with my delicious Roasted Acorn Squash, my Roasted Asparagus, my parmesan green beans or my roasted cauliflower.
Salads: This pork tenderloin is also amazing with my delicious salads Arugula Blackberry Salad, Sweet Potato Arugula Salad Recipe and Roasted Brussels Sprouts Quinoa Salad.
Other sides: The garlic butter sauce in this pork loin recipe is so delicious that I enjoy serving it with bread, dinner rolls, garlic bread, or even cornbread muffins. It’s simply amazing!
Recommended Tools
Meat Thermometer: It’s essential to have a meat thermometer to check the internal temperature of the pork tenderloin. So this way, you won’t overcook it.
Cast iron skillet: I love making this pork loin recipe with a cast iron skillet because it enhances the flavors of everything cooked in it. But if you don’t have a cast iron skillet, you can make this recipe with a baking dish.
Wooden board: This is great to rest your pork tenderloin recipe.
Frequently Asked Questions
Pork tenderloin, being a lean cut of meat, requires careful cooking to avoid overcooking. According to USDA guidelines, pork is safe to eat when cooked to an internal temperature of 145 degrees F, followed by a three-minute resting period. However, a range of 145-160 degrees F is generally deemed acceptable.
Pork tenderloins are very versatile. So, they go well with a variety of seasonings such as salt, pepper, garlic powder, and paprika. Or you can use other choices of herbs and spices like rosemary, thyme, sage, cumin, chili powder, or even a bit of brown sugar for a touch of sweetness. I advise you to experiment with different combinations.
It’s not necessary for this recipe.
Garlic Butter Pork Tenderloin Recipe
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Ingredients
- 2 pounds pork tenderloin
- Salt and pepper to taste
- ¼ cup unsalted butter softened
- 1 tablespoon chopped fresh parsley plus additional for topping
- 1 tablespoon fresh thyme remove leaves from the stem
- 2 cloves garlic minced
- ½ teaspoon onion powder
- 1 tbsp olive oil
Instructions
- Preheat oven to 425 degrees.
- Pat pork dry with paper towels.
- Season all sides of the tenderloin with salt and black pepper. Set aside
- In a small bowl add butter, parsley, thyme, garlic and onion powder. Mix well to combine all the ingredients together. Set aside.
- In a cast iron skillet, heat 1 tablespoon of olive oil over medium heat.
- Add the pork to the skillet and sear for 2-3 minutes each side. This part is important to give the pork a brown crust.
- Remove skillet from the heat. Using a fork or spoon, spread the garlic butter mixture over the top of the pork.
- Transfer skillet to the oven and bake for 20-25 minutes or until the pork reaches an internal temperature of 145 degrees.
- Remove from oven and let rest for 5 minutes.
- Slice pork into 1-inch thick slices and serve.
Tips
- Make sure you pat the pork dry before adding it to the skillet so you get a nice sear.
- Avoid moving the tenderloin too much as you sear. It needs time to build up a crust.
- Use an instant-read thermometer to check the internal temperature of the pork has reached 145F/63C.
- To store: Store leftover pork tenderloin in an airtight container in the fridge for up to 4 days. Ideally, you don’t slice them all so they don’t dry out.
- To reheat: Reheat the pork in the microwave until warmed throughout.
- To freeze: You can freeze cooked tenderloin in a freezer-safe container for up to 3 months.
Nutrition Information
Nutrition information is calculated using an ingredient database and should be considered an estimate.
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Stacey Hussey says
Made this recipe today and everyone loved it. We all love garlic and onion. Very beautiful, juicy, tender pork. Will use this one again
Olivia says
That’s awesome to hear! A juicy, tender pork dish is always a hit, especially when seasoned with garlic and onion. Delighted that everyone enjoyed it!
Alexis Egger says
Have made this several times everyone loves it!
Olivia says
Amazing!
Rachel says
Absolutely love this recipe for pork loins. I think I’m doing g something wrong though because my garlic butter all falls off then burns do you have any recommendations?? Even so it’s still amazing, burnt garlic tastes good, just hard to eat.
Olivia says
So glad you love it! 😊 To help the garlic butter stick, try patting the pork loin dry before adding the butter or pressing it on a bit firmer. You could also sear the pork first and then brush the butter on to prevent it from burning. Hope this helps!