Pork Tenderloin Recipe
Nothing beats a simple, easy Pork Tenderloin Recipe that delivers juicy, oven-roasted perfection with garlic butter and fresh herbs—ideal for a weeknight dinner or laid-back Sunday supper.
I’ve always loved how a well-seasoned pork tenderloin can transform an ordinary evening into something special. This recipe balances savory garlic butter with bright rosemary and thyme, roasting the meat until it’s tender and just a touch pink inside. It’s healthy enough for busy weeknights but elegant enough for holiday gatherings. You know what? My family devours it every time, and I bet yours will too.
Why You’ll Love This Recipe
- Effortless prep—just a quick herb rub and pop it in the oven
- Ready in under an hour—even with resting time
- Versatile main course that pairs beautifully with veggies or mashed potatoes
- Lean protein—perfect for health-conscious eaters
- Irresistible garlic butter glaze that locks in juiciness
- Adaptable to different flavor profiles (think citrus or spice rubs)
- Crowd-pleaser for dinner parties or cozy family meals
- Hands-off cooking—free up stove space for sides
Ingredients
- 2 pounds pork tenderloin (about 2–3 individual loins), trimmed of silver skin
- 2 tablespoons olive oil (extra-virgin for best flavor)
- 4 tablespoons unsalted butter, softened
- 4 garlic cloves, finely minced (or use jarred minced garlic in a pinch)
- 1 teaspoon kosher salt (Diamond Crystal or table salt, see note)
- ½ teaspoon freshly cracked black pepper
- 1 tablespoon fresh rosemary, chopped (dried works—use 1 teaspoon)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- Zest of 1 lemon (optional, for a bright twist)
- Pinch of red pepper flakes (if you like a gentle kick)
Tips on Ingredients:
– Choose pork tenderloin that’s plump and uniform in thickness for even cooking.
– Room-temperature butter helps you mix in the garlic and herbs effortlessly.
– Fresh herbs always shine brightest, but dried options save time without sacrificing too much taste.
Directions
- Preheat your oven to 400°F (205°C). Place a rack in the middle position so the heat circulates evenly.
- Pat the pork tenderloin dry with paper towels—this step is key to crisp, golden edges.
- In a small bowl, combine softened butter, minced garlic, chopped rosemary, thyme, lemon zest, salt, pepper, and red pepper flakes. Mix until you have a fragrant garlic herb butter.
- Rub the pork all over with olive oil, then smear the garlic butter mixture evenly on every side. Don’t be shy—get into every nook.
- Transfer the pork tenderloin to a rimmed baking sheet or an ovenproof skillet. For an extra crust, preheat the skillet for a few minutes on the stovetop before adding the meat.
- Roast in the preheated oven for 20–25 minutes, or until an instant-read thermometer inserted into the thickest part reads 145°F (63°C). Remember, it will continue cooking as it rests.
- Remove from oven, tent loosely with foil, and let rest for 10 minutes—this step seals in all those delicious juices.
- Slice the tenderloin into ½-inch medallions and serve with pan drippings or a spoonful of extra garlic butter on top.
Servings & Timing
Makes: 4 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Rest Time: 10 minutes
Total Time: About 50 minutes from start to finish—perfect for a stress-free dinner.
Variations
• Citrus-Herb: Swap lemon zest for orange zest and add a sprinkle of chopped parsley.
• Honey-Mustard Glaze: Brush on a mix of Dijon mustard and honey before roasting.
• Smoky Paprika: Add 1 teaspoon smoked paprika and a dash of cumin to the butter mix.
• Asian Twist: Replace herbs with 1 tablespoon soy sauce, 1 teaspoon grated ginger, and a drizzle of sesame oil.
• Apple Cider: Roast sliced apples alongside, and deglaze the pan with apple cider for a fruity pan sauce.
Storage & Reheating
Refrigerator: Store sliced or whole tenderloin in an airtight container for up to 4 days.
Freezer: Freeze in heavy-duty freezer bags for up to 3 months—slice before freezing for faster thawing.
Reheat: Warm gently in a 325°F oven for 10–15 minutes (covered) or in a skillet over low heat with a splash of broth to keep it moist.
Make-Ahead: Assemble the garlic butter and rub the pork up to 8 hours ahead, cover tightly, and refrigerate—roast just before you’re ready to eat.
Notes
I learned that letting the tenderloin rest on the counter for 20 minutes before seasoning keeps it from shocking in the hot oven, leading to more even cooking. If you skip that, you might end up with edges that are a tad overdone while the center is still pink. And speaking of pink—USDA guidelines say a slight blush at 145°F is safe and juicy. My go-to thermometer is ThermoWorks Thermapen—fast and reliable.
FAQs
- Can I use boneless pork loin instead of tenderloin?
Yes, but adjust cooking time—pork loin is thicker and may need 10–15 more minutes. - My pork came out dry—what went wrong?
Likely overcooked or skipped the resting step; aim for 145°F internal and let it rest. - Is it safe to eat pork slightly pink?
Absolutely. USDA recommends 145°F with a 3-minute rest—pinkish meat means juicy, not raw. - Can I grill this instead of roasting?
For sure—sear over medium-high heat, then move to indirect heat until 145°F. - What sides pair best with garlic-herb pork tenderloin?
Roasted veggies, mashed sweet potatoes, or a crisp green salad all work beautifully. - How do I keep the garlic from burning?
Make sure butter is fully spread on the meat rather than pooling on the pan, and tent with foil if edges brown too fast. - Can I prepare this without fresh herbs?
You can—substitute dried herbs (1 tsp each) but cut back on oven time a bit to avoid bitterness. - What’s the best way to reheat leftovers without drying them out?
Low and slow in the oven (covered) with a splash of broth or olive oil to retain moisture.
Conclusion
This Pork Tenderloin Recipe brings together simple ingredients and straightforward steps for a main course that feels special every time. With its garlic butter glaze, fresh herbs, and juicy finish, it’s bound to become a weeknight staple or a holiday hit. Give it a try, leave a comment below with your tweaks, and explore my other easy dinner recipes for more family-friendly ideas. Enjoy!
Pork Tenderloin Recipe
Ingredients
- 2 pounds pork tenderloin (trimmed)
- 2 tablespoons olive oil extra-virgin
- 4 tablespoons unsalted butter softened
- 4 garlic cloves finely minced
- 1 teaspoon kosher salt Diamond Crystal or table salt
- ½ teaspoon black pepper freshly cracked
- 1 tablespoon rosemary fresh chopped
- 1 tablespoon thyme leaves fresh
- 1 lemon (zest) optional
- Pinch red pepper flakes optional
Instructions
- Preheat oven to 400°F (205°C) and place rack in the middle position.
- Pat pork tenderloin dry with paper towels.
- Combine butter, garlic, herbs, lemon zest, salt, pepper, and red pepper flakes in a bowl.
- Rub pork with olive oil, then coat evenly with garlic butter mixture.
- Transfer pork to baking sheet and roast in oven for 20-25 minutes until internal temperature reaches 145°F (63°C).
- Tent with foil, let rest for 10 minutes, then slice into medallions and serve.
