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sliced up garlic butter pork tenderloin in a cast iron skillet.
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5 from 1 vote

Garlic Butter Pork Tenderloin

This Garlic Butter Pork Tenderloin recipe is a real crowd-pleaser, combining the tenderness of pork with a rich, flavorful garlic butter sauce. It's a dish that's both easy to make and impressive to serve, perfect for a weeknight dinner or a special occasion. The pork cooks to juicy perfection, while the garlic, butter, and herbs create a sauce that's simply irresistible.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dinner
Cuisine: American
Servings: 4
Calories: 372kcal
Author: Joanna Cismaru

Equipment

Ingredients

  • 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
US Customary - Metric

Instructions

  • 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.

Notes

  1. Sear the Pork Well: Make sure your skillet is really hot before adding the pork. This is key for that perfect golden crust.
  2. 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.
  3. Let It Rest: Always give the pork about 5 minutes to rest after cooking. This ensures it retains all its juicy goodness.
  4. Storing and Freezing: Keep leftovers in an airtight container in the fridge for 3-4 days, or freeze for up to 3 months.
  5. Gentle Reheat: When it's time to reheat, do it slowly to keep the pork moist. If frozen, thaw in the fridge overnight first.

Nutrition

Serving: 1serving | Calories: 372kcal | Carbohydrates: 1g | Protein: 35g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 141mg | Sodium: 91mg | Potassium: 691mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 378IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 2mg