This Garlic Butter Pork Tenderloin is a delightfully simple dish that’s sure to impress. It’s quick to prepare, yet the juicy pork with its luxurious garlic butter glaze is guaranteed to wow your taste buds.
Easy Garlic Butter Pork Tenderloin
This Garlic Butter Pork Tenderloin is like a warm hug on a plate, combining homey comfort with a touch of elegance. The pork is tender and juicy, perfectly complementing the rich, garlicky butter sauce that’s lovingly infused with fresh herbs. It’s a dish that’s close to my heart, showcasing how simple ingredients can transform into a meal that’s both delightful and effortlessly chic.
Ingredients You’ll Need
- Pork Tenderloin: You’ll want a nice tenderloin that’s about 1 to 1.5 pounds. Make sure to not confuse this with pork loin which will take longer to cook.
- Salt and Pepper: Boost the pork’s natural flavors. Adjust these seasonings to match your taste buds.
- Olive Oil: Sear the pork to golden perfection. If needed, you can substitute vegetable oil or butter for the olive oil.
- Garlic: Use as much or as little as you like, the more the better though.
- Unsalted Butter: I like to use unsalted butter, this way I can control the sodium content in my dishes.
- Fresh Rosemary: It infuses the dish with an earthy, fragrant aroma. If you’re using dried rosemary as a backup, remember to use less than you would with fresh.
- Fresh Thyme: This herb adds a subtle, slightly minty layer. Swap in dried thyme, if needed, in a smaller amount.
- Lemon Juice: The zesty finish it provides is key. No lemon? Try a splash of white wine or vinegar for that acidic touch.
How To Make Garlic Butter Pork Tenderloin
You’re going to love how easy this Garlic Butter Pork Tenderloin is to make. It’s a straightforward recipe with incredible results. Let’s get cooking!
Preheat Your Oven
First things first, let’s crank up that oven to 375°F (190°C). This perfect roasting temperature is going to give our pork that juicy tenderness we’re looking for.
Season And Sear The Pork
Grab your pork tenderloin and season it generously with salt and pepper. Heat some olive oil in a large ovenproof skillet over medium-high heat. Once it’s hot, add your pork. We’re going to sear it until it’s beautifully browned on all sides, about 2-3 minutes per side. This step is crucial for locking in those flavors!
Add Garlic And Herbs
Now, reduce the heat to low and add the unsalted butter, minced garlic, chopped rosemary, and thyme. Let them cook for a minute or two until the garlic is fragrant. Trust me, the aroma is heavenly!
Baste And Roast
Spoon that delicious garlic butter over the pork. Then, it’s time to transfer the skillet to the oven. Roast the pork for about 15-20 minutes. Remember to baste it occasionally with the butter mixture.
After the pork reaches an internal temperature of 145°F (63°C), take it out of the oven. Let it rest for about 5 minutes. This little break lets the juices redistribute. Just before slicing, drizzle it with some lemon juice for a fresh, zesty kick.
Frequently Asked Questions
You can certainly swap in pork loin or pork chops for the tenderloin. Just keep an eye on the cooking time, as these thicker cuts need longer in the oven to reach the perfect tenderness.
Use a meat thermometer for accuracy. Aim for an internal temperature of 145°F (63°C). The pork will continue cooking a bit after you remove it from the oven, so it’s fine to take it out as soon as it hits the target temperature.
You can sear the pork and prep the garlic butter earlier. For the best taste and texture, complete the oven roasting right before you plan to serve.
- Let the Pork Rest: After cooking, allow the pork tenderloin to rest for about 5 minutes before slicing. This helps the juices redistribute, ensuring each slice is moist and flavorful.
- Achieving the Perfect Sear: Make sure your skillet is properly heated before adding the pork. A hot skillet ensures a beautifully browned and flavorful crust on the meat.
- Thicken the Sauce if Desired: If you prefer a thicker sauce, after removing the pork, simmer the sauce in the skillet for a few additional minutes. For even more thickness, you can whisk in a small amount of flour or cornstarch dissolved in water.
- Herbs and Seasoning: Don’t shy away from adjusting the herbs and seasoning to suit your taste. Fresh herbs are best, but dried ones work in a pinch – just remember to use them sparingly as they’re more potent.
Once the tenderloin has cooled down, place any leftovers in an airtight container and refrigerate them for up to 3-4 days or up to 3 months in the freezer. When you’re ready to enjoy it again, thaw it overnight in the refrigerator and reheat gently to maintain its moisture and flavor.
Discover More Delicious Pork Recipes
- Instant Pot Pork Tenderloin
- Maple Glazed Pork Tenderloin
- Bacon Wrapped Pork Tenderloin
- Pork Tenderloin With Mustard Sauce
- Perfect Pork Tenderloin
Craving More? Follow Along:
Garlic Butter Pork Tenderloin
- 1 pork tenderloin about 1 to 1.5 pounds
- salt and pepper to taste
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 4 tablespoons unsalted butter
- 1 teaspoon fresh rosemary chopped
- 1 teaspoon fresh thyme chopped
- 1 tablespoon lemon juice
- Preheat your oven to 375°F (190°C).
- Season the pork tenderloin with salt and pepper. In a large ovenproof skillet, heat the olive oil over medium-high heat. Add the pork and sear until browned on all sides, about 2-3 minutes per side.
- Reduce the heat to low and add the butter, garlic, rosemary, and thyme to the skillet. Cook for 1-2 minutes, until the garlic is fragrant.
- Spoon the garlic butter over the pork tenderloin.
- Transfer the skillet to the oven. Roast for 15-20 minutes, or until the internal temperature reaches 145°F (63°C). Baste the pork occasionally with the butter mixture during cooking.
- Remove the pork from the oven and let it rest for 5 minutes. Drizzle with lemon juice before slicing.
Tips & Notes:
- Sear the Pork Well: Make sure your skillet is really hot before adding the pork. This is key for that perfect golden crust.
- Check the Temperature: Aim for an internal temperature of 145°F (63°C) for perfectly cooked pork. A meat thermometer is your best friend here.
- Let It Rest: Always give the pork about 5 minutes to rest after cooking. This ensures it retains all its juicy goodness.
- Storing and Freezing: Keep leftovers in an airtight container in the fridge for 3-4 days, or freeze for up to 3 months.
- Gentle Reheat: When it’s time to reheat, do it slowly to keep the pork moist. If frozen, thaw in the fridge overnight first.