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. A recipe my whole family loves that’s ready within minutes!
Serve this delicious pork tenderloin recipe alongside Creamy Cauliflower Mashed Potatoes, Roasted Radishes that are a great substitute for potatoes or Roasted Vegetables. This is the perfect recipe for busy days, and it’s always a crowd-pleaser at a party.
Enjoy an amazing low carb keto pork tenderloin that’s naturally grain-free and gluten-free. Smothered in garlic butter, this, perfectly spiced pork tenderloin is pan-seared then baked in the oven for an unforgettable culinary experience.
It’s the best way to make pork tenderloin.
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 tenderloin 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, extremely fast if overcooked. Remove the meat at 140-145F and let it rest covered in foil before serving.
Internal temperature Temperature For the Best Pork Tenderloin
- 130F/ 54C for Medium Rare
- 140F/60C for Medium
- 150F/ 66C for Medium Well
- 160 F/ 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 it 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 to 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.
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.
Other Recipes You Might Like
Garlic Butter Pork Tenderloin
- 2 lbs pork tenderloin about 2 lbs
- 1 tbsp Italian seasoning
- 1 tsp sea salt
- 1 tsp freshly ground pepper
- 2 tablespoon olive oil
- ¼ cup melted butter
- 4 cloves garlic minced
- 2 tablespoon chopped parsley
- Preheat oven to 400°F/ 200°C and line a baking sheet with aluminum foil.
- Season well the pork tenderloin with Italian seasoning, 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 pork tenderloin to the prepares baking sheet and bake for about 15 minutes. Cook until the internal temperature until the pork reaches the temperature of 140-145 degrees.
- 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.
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