Garlic Butter Pork Tenderloin is an outstanding recipe, extremely easy to make, tasty, and infused with garlic and butter flavors. The tenderloin is juicy, tender, and full of flavor. The Best baked pork tenderloin recipe my whole family loves that’s ready within minutes!
Enjoy an amazing pork tenderloin recipe that’s naturally grain-free, gluten-free, tender, and loaded with flavors.
Smothered in garlic butter, this, perfectly spiced pork tenderloin is pan-seared and then baked in the oven for an unforgettable culinary experience.
Serve this baked pork tenderloin with our creamy cucumber salad and roasted vegetables.
Ingredients for Baked Pork Tenderloin
Here’s a brief description of each ingredient you’ll need in the recipe for this easy and delicious baked pork tenderloin recipe:
- Pork tenderloin – It is a versatile cut of meat that can be roasted, grilled, or sautéed and is popular for its tenderness, mild flavor, and low fat content.
- Olive Oil – used to sear the pork tenderloin and lock in the juices.
- Butter – This rich and flavorful ingredient is needed to make the garlic butter sauce.
- Garlic – adds a fresh and bright flavor.
- Fresh Parsley – This herb is used to garnish the dish and adds a fresh and bright flavor.
- Seasonings: I chose a basic mix of seasonings, including Italian seasoning, garlic powder, salt, and pepper.
How to Make Baked Pork Tenderloin?
To make easy baked pork tenderloin that melts in your mouth, get all the ingredients ready.
Season well the meat, pan sear it in olive oil, and then bake until perfection is reached. The secret of making perfect roasted pork is to make sure it’s not overcooked.
According to the new guidelines, pork is safe to consume medium cooked (145 degrees) followed by a three-minute rest. You’ll get that with a pink tender and juicy middle!
Pork tenderloin is a relatively low-fat protein; therefore, it can dry out quickly.
I put up a list of my top tips and tricks to make juicy pork every time:
- Sear Before Baking – This way you’ll lock the pork juices inside while getting a perfect brown and crunchy texture.
- Brush with the Juices from the pan while baking.
- Use a Meat Thermometer to get an accurate reading of the internal temperature.
- Let the meat rest before serving.
- Try not the overcook. Pork tenderloin becomes very dry, and extremely fast if overcooked. Remove the meat at 140-145F and let it rest covered in foil before serving.
What’s the Internal Temperature Temperature of cooked pork tenderloin?
- 130F/ 54C for Medium Rare
- 140F/60C for Medium
- 150F/ 66C for Medium Well
- 160F/ 71C for Well Done
Pork Tenderloin VS Pork Loin
I’m sure that you are wondering what’s the difference between pork tenderloin and pork loin.
The main difference it’s in their aspect – pork loin is a long and thin piece of meat while pork loin is larger. The best way to cook pork tenderloin is at high heat while pork loin needs to be cooked at low-moderate temperature.
They are both lean protein and come from the back of the pig.
Pork Loin is sold bone-in or boneless, and it’s usually a large piece of meat, around 3 lbs. Pork tenderloin is a muscle, it’s sold boneless, and each weighs about one pound.
How to Serve Baked Pork Tenderloin?
Serve this delicious pork tenderloin recipe alongside:
- Creamy Cauliflower Mashed Potatoes – A creamy and buttery creamy side-dish is always tasty along with baked pork.
- Roasted Radishes are the perfect substitute for potatoes.
- Roasted Vegetables – Skip the chicken from this recipe and enjoy roasted vegetables with this garlic pork tenderloin.
This is the perfect recipe for busy days, and it’s always a crowd-pleaser at a party.
Can I use Pork Loin instead of Pork Tenderloin?
In this recipe, I use Pork tenderloin, but it can be easily substituted with pork loin.
Follow the same cooking steps, adjust the seasoning quantity for the best flavors. Increase the baking time with additional 20-30 minutes. It depends on the thickness of your pork loin.
I suggest using a meat thermometer to be sure the meat is cooked through.
Only check the internal temperature and remove from heat when the desired doneness is reached.
Refrigerate the pork tenderloin for up to 3 days or store it in the freezer for up to 3 months. This is one of those recipes that tastes better the next day as the sauces infuse the meat.
More Pork Recipes
- Baked Barbeque Pork Belly
- Juicy Pan-Seared Pork Chops
- Pork Chops with Super Creamy Mushroom Sauce
- Easy Pork Stew
- Air Fryer Pork Chops and Crispy Garlic Broccoli
Garlic Butter Pork Tenderloin
- 2 lbs pork tenderloin
- 1 tbsp Italian seasoning
- 1 tsp sea salt
- 1 tsp freshly ground pepper
- 1 tsp garlic powder
- 2 tablespoons olive oil or butter or ghee
- ¼ cup melted butter
- 4 cloves garlic minced
- 2 tablespoons parsley chopped
- Preheat oven to 400°F/ 200°C and line a baking sheet with aluminum foil.
- Season well the pork with Italian seasoning, garlic powder, salt, and pepper.
- Heat oil in a large frying pan and sear for about 2 minutes on each side, until it gets a nice brown crust.
- Transfer the meat to the prepared baking sheet and bake for about 15 minutes-20 minutes. Cook until the internal temperature reaches the temperature of 140°F-145°F°.
- Let the pork rest for 5-10 minutes after removing from the oven.
- Meanwhile, in a small bowl, combine the butter, garlic, and parsley.
- Generously brush the garlic butter over the pork.
- Slice into 1-inch slices, spoon juices from the pan and enjoy.
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
The full recipe is in the recipe card below. Readers that love this aslo made these recipes:
Really tasty dish. Was really impressed when I made this.
So happy you liked it!!
About how much is one serving?
The serving size is about 5oz of garlic butter pork tenderloin.
You don’t say when to add the garlic powder. Is that to season the tenderloin before searing or does that go in with the butter and garlic cloves? Thanks, can’t wait to try this out!
Sorry, I just cleared that up. I use garlic powder to season the tenderloin before searing. thank you!
Thank you! This is a family favorite here now!
I fixed this tonight. It was melt in your mouth delicious!
Wonderfully simple, & this piece VERY well written for us “non-James Beard/Julia Child” types! Plz add me to your mailing list.