The Best Baked Garlic Pork Tenderloin recipe ever… incredibly easy, delicious, and bursting with Italian garlic butter flavors the whole family loves!
An easy pork tenderloin dinner in under an hour – great for meal prep and makes amazing leftovers for a healthy, low carb keto or paleo diet eating plan, too!
One of my favorite easy dinners has always been an easy baked pork tenderloin – its hearty, rich and delicious, super easy to make, and soooooo delicious.
Easy baked pork tenderloin an incredibly versatile dinner that tastes great with a ton of different preparations – and is great on its own, with veggies, in stir frys and salads, or even sandwiches and wraps!
This recipe for The Best Baked Garlic Pork Tenderloin is one of my favorite ways to prepare pork tenderloin – it is bursting with delicious garlic butter flavor along with savory Italian spices for an unforgettable – and extraordinarily easy – way to make the best baked pork tenderloin you’ve ever had!
This never dry pork tenderloin is quickly pan seared and then popped into the oven where it cozies up to the most amazing garlic butter seasonings – for an easy to clean garlic butter pork tenderloin recipe you will want to make again and again.
This recipe is a perfect keto pork tenderloin dish – and is naturally gluten and grain free, and is also naturally low-carb.
Serve this easy baked pork loin with sauteed vegetables (this easy pan fried broccolini or this roasted green bean salad are favorites of mine), or alongside cauliflower rice, rice, or even pasta!
Just take me to the baked pork tenderloin recipe already!
If you’d rather skip my tips and tricks, essential cooking info, and similar recipe ideas – and get straight to this deliciously easy never dry baked pork tenderloin – simply scroll to the bottom of the page where you can find the printable recipe card.
I get a lot of comments and questions on my recipes so I try to provide as much information as possible. I realize its a bit long for some with more cooking experience – so if you’d like to skip over them, please scroll to the bottom where you will find the recipe.
Pork Tenderloin vs. Pork Loin
I get a lot of questions on this recipe on whether to use pork tenderloin or pork loin.
The two cuts are from similar areas (off the back of the pig), and are both leaner and respond to the same cooking methods, but pork tenderloin is much longer and skinnier than a pork loin.
Pork loins tend to be much fatter, much heavier, and over 3 lbs – while a pork tenderloin will be longer, skinnier, and around 1-2 pounds.
For this recipe, I am calling for a Pork Tenderloin – but a pork loin will also work!
To do so, continue with the recipe exactly as called for below, but plan on an additional 10-30 minutes (this will vary wildly depending on your pork loin, I always advocate for cooking off temperature rather than time when cooking meat.)
Simply check your pork tenderloin’s internal temperature as it bakes, and monitor for doneness.
How To Keep Pork Tenderloin From Drying Out
Since pork tenderloin has little fat, it can become tough very quickly when overcooked – I’m providing my best tips and tricks to keep pork tenderloin moist below:
-Marinate Pork Tenderloin
Marinating or brining pork tenderloin before cooking will always help to soften the pork tenderloin and keep it from drying out.
I love using a bottle of simple Italian Dressing or a cup of olive oil with some lemon juice, salt, and pepper for an easy overnight pork tenderloin marinade.
I’m not calling for marinade in this specific recipe because we’re wrapping it in foil and slathering it in butter so it cooks in its own sort of gravy (I designed this recipe to taste great even if you didn’t remember to marinate) – but if you’d like to kick your pork tenderloin up a bit, marinating is always a great idea!
-Sear Before Baking
Searing your pork before baking it not only helps to lock in the pork’s juices – it tastes great and gives you a perfect crunchy texture.
-Look for “Pre-Seasoned” Pork Tenderloins
Pre-seasoned pork tenderloins from your grocer are often dry-brined with salt beforehand, so it doesn’t need additional marinating or brining.
-Don’t Overcook.
Pork tenderloin dries out very quickly when overcooked. I often pull my pork tenderloin at 140-145 degrees and tent it with foil to continue carryover cooking as it rests for about 10 minutes before serving.
Other Pork Dinners You’ll Love:
If you love this recipe for the best baked pork tenderloin as much as I do, you will love these other easy pork dinners, too!
Easy Baked Ranch Pork Tenderloin and Gravy Recipe
Ranch Diced Pork Lettuce Wraps
One Pot Lemon Garlic Pork Chops and Asparagus Skillet
The Best Baked Garlic Pork Chops Recipe
One Pot Garlic Butter Pork Chops and Mushrooms
Tips to a Perfect Baked Pork Tenderloin:
These tips for how to cook pork tenderloin in the oven will help you get a perfect baked pork tenderloin, no matter what herbs or marinades you use with it.
I like to take these tips to make all sorts of flavor combinations in addition to this garlic pork tenderloin dinner!
-Get a good sear on the pork tenderloin in a cast iron pan before baking.
This helps seal in the juices from the pork tenderloin and brings a rich, caramelized flavor that makes the pork tenderloin irresistible!
-Let Baked Pork Tenderloin Rest After Cooking.
Let the pork tenderloin rest for 5-10 minutes after removing form the oven to lock in the juices – don’t cut too early, or they will all run out! This is one of the best tips to never dry, juicy pork tenderloin from the oven.
-Follow Updated Suggested Pork Temperature Guidelines.
With newer guidelines for animal care, trichinosis is a much smaller risk – and the guidelines to cook pork have dropped to 150 degrees internal, which might look a touch pink. Don’t overcook out of fear and turn your tenderloin tough and dry!
To Make The Best Baked Garlic Pork Tenderloin Recipe You’ll Need:
While this easy baked garlic butter pork tenderloin recipe requires no special equipment, there are a couple tried and true kitchen favorites that help making this dish so much easier – no matter your experience level in the kitchen!
Any large baking sheet, casserole dish, or oven-safe vessel will work – make sure it has a bit of a lip in case you spill a little of the garlic butter out of the foil pouch when cooking or moving the baked pork tenderloin in/out of the oven.
After searing my tenderloin before baking, I prefer to wrap my pork in foil to bake to help lock in all the garlic butter deliciousness!
-Large Skillet or Frying Pan
This pork can be made without searing first (simply add about 5-10 minutes onto the baking time) – but I personally think getting a nice sear provides a TON of flavor, so a big pan is the best way to get that!
-Oven
To check the doneness of pork tenderloin, a thermometer is my go-to. I can usually tell the doneness of steak or chicken by the texture, but tenderloin throws me off every time! Overcooked pork is tough, dry, and not very delicious – cook it to temperature, but not over!
The Best Baked Garlic Pork Tenderloin Recipe
If you love this baked garlic pork tenderloin recipe as much as I do, please write a five star review, and be sure to help me share on facebook and pinterest!
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If you’re looking to make this recipe but you only have pork chops – please head here for my very similar Baked Garlic Pork Chop Recipe.
And for an easy pork tenderloin that cooks in it’s own delicious ranch dressing gravy, please head here for my Easy Baked Ranch Pork Tenderloin and Gravy Recipe.
It is so simple, easy, and BURSTING with flavor – guaranteed to knock your socks off!
To see how easy this garlic baked pork tenderloin recipe is to make, please click to watch the video below!
The Best Baked Garlic Pork Tenderloin
Ingredients
Instructions
Nutrition Information:
Amount Per Serving:Calories: 449 Saturated Fat: 13g Cholesterol: 188mg Sodium: 253mg Protein: 47g
Linda Busch
I haven’t cooked pork tenderloin in years, but I purchased one recently and found your recipe. Made it tonight and my husband loved it and so did I! Thank you for sharing this recipe. And I forgot found your conversational tips hilarious. I didn’t need need them, but reading some extra words doesn’t upset me, as it seems to do to others. Some people!
Maureen
SO my tenderloin was still totally red inside at 25 minutes. im hoping that putting it back in the oven after sitting out for 10 minutes will still allow it to cook well. I turned the temp up
Lee Diamond
I wanted torrent outage recipe for the port roast, but see no place to click on print.Is there a reason??
Don
Followed this recipe as called for except 2 things and not to take away from this AWESOME combination of seasonings. This recipe is spot on even without my opinion. I added some sliced baby portabella mushrooms and took it out at 145 degrees. Melt in your mouth delicious is all I can say…
Donna
What do you do with the pork after you take it out of the marinade? Do you rinse it or just put it in the pan and brown it? I have one in the marinade right now for dinner tonight.
Courtney ODell
I just brown it straight out of the marinade…. don’t want to rinse off all that flavor! Sometimes I’ll save a bit of the marinade to pour over the pork in the foil wrapper when I go to bake it after browning to get even more flavor in there! (Dispose the rest though, as you need to toss out any/all marinade that you wont be cooking to very hot temperatures with the pork to be sure you aren’t cross contaminating.)
Chris
Sounds like YOU have an UNHAPPY LIFE I have to say Lynne ;(
Will
My wife was recently transferred to a different state for work and I’m trying to learn to cook for a hungry 18 year old- needless to say this recipe worked out awesome! He walked downstairs and said “it was just like in the cartoons when the scent of food lifts you off your feet and carries you to the table”. Now that’s a compliment! It tasted wonderful too! My only issue was it took about 10 minutes longer than advertised and I ended up opening the foil to cook faster. I probably had more meat or the darn oven cooks at a lower temp. Regardless I have a happy kid who thinks I’m off to a good start with cooking
Tim
This was not good at all, I know ovens vary, but mine was so raw on the top I had to re cook them in a pan. I let it cook for 35 minutes since I had a thicker loin, and still RAW!!! The sauce was OK but really its butter and herbs, a gravy would be much better. Sorry this was not good.
Courtney ODell
Hi Tim – it sounds like you were cooking a pork loin, not a tenderloin like the time called for in this recipe. This recipe works with a pork loin as well as a tenderloin – but it will add a significant extra cook time to the recipe since pork loins are much bigger and thicker.
Tony Way
I am a retired dad who now gets to cook for my wife who did everything for me for over 40 years . She still works as a professor at U Tx Austin .I tried this recipe over the weekend and it was a huge success !So easy to follow the instructions and the meat was so flavorfull and juicy . Thanks for sharing with us your wonderful recipes .
Shelly
I made this tonight. It was so good. Didn’t brine just fixed as recipe was written. Very juicy and tender.
T
Wow! I’m impressed. I managed to get distracted by a package in the mail, and totally missed my watch alarm to take my pork out of the oven. When I realized what happened I was horrified to find 190+ degree meat. To my surprise, after resting a few minutes I found the meat to still be tender when slicing. Although I’m sure it would be best at 145 🙂 I was so happy that this is still pretty tasty even when you accidentally over cook. Phew! Looking forward to trying again…
Pascha
This recipe is a fave of ours. My mum had made it a few times and I took over during the last few outings. Its such an easy and practical recipe. I also followed your advice regarding not overcooking it. The one time I did, it toughened the meat. This time I seared it in the pan but once browned I moved it into the foil and then the oven. And even in the oven I didn’t leave it longer than 20 minutes. Our oven tends to run on the hotter side so 20 minutes did the trick. The meat was perfectly cooked and so juicy and yummy.
I am a late bloomer in the kitchen, but recipes like this make me feel so confident and accomplished. Thank you so much for sharing this.
Michael Crabbe
Followed the recipe to a T and the results came out like a charm. I added a teaspoon of tarragon and actually cooked it for only 20 minutes to not overcook it or come out dry. It had the perfect pink and it was delish with my garlic sweet potatoes and Italian bean spears!! THank you very much
Patti
In a nutshell, pork tenderloin has been marinating for days.
I need to sear it, cook at 350 degrees to 140 degrees, rest, slice and serve. It’s this correct? How important is cooking in foil? Was hoping not having to do this.
Thanks!!!
Courtney ODell
Patti –
You definitely don’t need to cook it in foil. I like to because it helps make cleanup easier and helps trap the steam to cook the pork faster, but I’ve done it without wrapping in foil and it was delicious. The fact you’ve been marinating it will help keep it from drying out! Hope it turns out fabulous!
Amy L Tappen
I’m making three 2-lb pork tenderloins. How long do I bake these for?
Courtney ODell
Amy – It can very so much. Check after 10 minutes, then 20, and keep checking your tenderloin’s internal temp until it gets to 145-150 degrees. I’ve found it can vary so much based on the shape of each pork loin or each individual oven, that you should see the cook times as more of a guideline than fact – a meat thermometer should be what you go off.
Kathy
Absolutely Delicious!!! I was shocked at how simple it was, and was so juicy and flavorful… I will definitely make again and again. FYI, I used pork loin (had to quadruple the recipe for 8 lbs), trimmed the fat as best I could and it was perfect.
????
Sear pork tenderloin in the butter until all sides are browned. Transfer to an oven safe dish and bake in the oven 10 to 15 minutes, or until pork reaches an internal temperature of 145 degrees F (medium rare) or 160 degrees F (medium).
Lynne
Whoever write this long-winded article ought to “get a life”!!!
Courtney ODell
Writing this long winded article has helped me turn a website into a thriving business, and life can’t be better! Thanks so much for your concerns!
Daisy Cruz
Well said 😉 thank you for your article it helped me learn a lot on how to cook it. Keep doing what you do 🙂
Diana
Who complains about an article being long when it’s filled with great tips and tricks? Good grief.
Dourtney OCell
Bahahahahahahaha!
Cathy
Lynne, what a jerk you are! You can’t even use correct grammar when complaining. You need to get a life! The rest of us enjoy Courtney’s recipes and explanations. They help make us all better cooks.
Shirley Bendoraitis-Krause
Thanks to Courtney and all other’s that submit their recipes, Thank you! It is so much appreciated. Your “long winded” instructions are so very important. Much similar to The American Test Kitchen. It explains in detail the reasons the how and why to create the perfect dish.
Carola
That is rude….you decide what u read….leave the site..don’t complain…
Tim
Couldn’t agree more!!!!
Lynn
Not sure you even read the article. She said in the beginning to scroll down to the recipe. You’re just a bitter internet troll. And for Tim, who agrees, he is just mad that he didn’t know the difference between a pork loin and a pork tenderloin! Also, if he thinks a gravy is better, then prepare a gravy. This recipe sounds delicious and I will try it soon!!
Jess
And Lynn took the time out of her day
to read and reply to it. Lol!
Kari Lawson
This tenderloin was amazing! This recipe is definitely a keeper for our family! So moist and delicious! Thank you!
Kate
Oh my! This was so good. I might have used more garlic than called for but otherwise, I followed this recipe to the letter. I believe the method of browning first and wrapping in foil to bake with lots of butter is key. I think you really could apply your favorite seasoning approach and have equally outstanding results. I will definitely use the method again.
Catherine Singer
Delicious! Very moist and easy to make. I added 2 heaping teaspoons of garlic, run through a press, to an already garlic and pepper (Trader Joe’s) marinated pork loin, so it was bit too garlicky. Maybe I should have not added more. Still yummy! I’m using the juices from the loin and butter for another creation sometime, for flavoring.
Jenny
This is super delicious!! But 25 mins wasn’t near long enough to cook this. I had to do 60 mins in total, after searing. I find that a lot though with online recipes. I live in Southern Alberta, so maybe our elevation affects cooking time. Everything else worked out perfect though, will definitely cook this again!! 🙂
Grace
You probably cooked pork loin instead of pork tenderloin.
Lynn
Actually, I find exactly the same thing. We also live in Southern Alberta and I can’t believe how the elevation affects cooking time. I bought an excellent digital thermometer which saves me from undercooking. Cooking times are much longer than online recommended times due to the elevation. Good call!!!
Dawn M Lucrisia-Johnson
Delicious! I made this for a potluck and everyone enjoyed it. It was very moist and tender and the flavors are very reminiscent of one of my Italian linguine dishes I prepare. Simple, easy and packed with flavor.
Alex McMahon
Had a large pork loin in the fridge for a few days trying to decide how to prepare it. A quick search brought up this recipe. Wow- great flavors! I did sub out the oregano for rosemary but the result was amazing. I opted to make some toast and carve a few slices off for a sandwich AND used the garlic and herb remnants to slather on the toast. Wow!!!
Joan Pauga
I’m not a fan of pork tenderloin. After trying this recipe I will be making this again. I didn’t change a thing. Great recipe thank you.
Lea
I appreciated the general tips on cooking pork loin – In the past my pork loins were pretty dry and bland so it’s never been a favorite thing to cook.
My husband loved this recipe. It was easy and fast to prepare and the end result was moist. The spices were kitchen staples so it was inexpensive to make. The spices seemed to have permeated the meat.
Many thanks.
Lea
Candi
I have this tenderloin in the oven baking now. I have no doubt it’s going to be delicious! The aroma alone, just from searing it was amazing!!
I did purchase the loin that was already seasoned (garlic & herb)! I put the butter on it after searing it and placing on the foil. Now to decide what side items to pair it with….
Joe Mahma
USDA recommends a minimum of 145 F for pork cuts, not 150 F, and it should be noted that their recommendations are always quite conservative. Trichinella is completely killed at 137 F, and has essentially been eradicated in the USA for over 20 years, so a lot of people go 135-140 F. I shoot for 140-145 F, which leaves the meat a little pink, and a lot juicy.
Tom
Yes, 145 is the USDA recommendation for whole muscle pork products. And yes, trichinosis is eradicated in domestic commercial pork so I cook pork tenderloin to 130-135 at home..145 including rest rise at the restaurant…pork tenderloin most under utilized best value cut of meat on the market imo…
The recipe is outstanding. Thank you!
Izabela
It was delicious! The meat comes out super moist and flavorful. I marinated the tenderloin in olive oil with lemon juice, salt and pepper but only for about 30 minutes and it was great. I added much less salt though, probably just a bit more than a teaspoon in total. At first, it seemed like a lot of garlic but it was actually very nicely balanced with the herb mix. Thank you for a great recipe!
Madeleine
The recipe didn’t specify if the herbs were dried or fresh, but it looked like dried herbs to me in the video, with fresh parsley at the end, so that’s what I did. For my taste the dried herbs were overpowering, so I will use less next time or use fresh. The pork was really very moist cooked this way, and when I balance the herbs to my taste it will be perfect! Thanks for all the details. Although some people dislike them, I found them helpful.
Kay
Made it again second time. No leftover, just bits of garlic and herbs left…. was hoping will save some for lunch. Thanks again. It was a huge hit.
Anne
Thanks for taking the time to post such a wonderful recipe! Loved it the first time and making it again tonight. Sorry you had to put up with such a rude and unappreciative person. Thought cancer might have taught them that life is too short for such negativity.
Joan
Made this tonight. Absolutely amazing! So easy … so flavorful … wonderful! And I did NOT marinate. Used pork loin … it was really really good …hubby loved it, too … thank you!
Linda
I love this recipe, I did marinate overnight with a home made Italian dressing. My husband loved it. I will make it again. Thank you for sharing
Pat
Husband said “That’s delicious!” and I totally agree.
For the person who trashed it as too salty, I wonder why not rinse it off and re-season it (or not)?
Bill
Because you can’t simply rinse the salt off an already cooked piece of meat.
MarilynWalker
Made this last night and it was way too salty. One bite and trashed.
Steven Baugh
I am sorry someone would be so Nasty about something that you had put a lot of time and effort into. All of these recipes look fantastic and I am trying the Best Baked Garlic Pork Tenderloin tonight.
Thanks for taking the time to put it online for us.
Deb
I’ve made this twice now. First time, I glanced at the tips. Second time, I read through carefully. Both times, so good. My husband must have remarked how good it was several times during dinner. I was just writing the recipe into my recipe notebook, when I decided to view the video too. It confused me that you didn’t remove the silver skin in the video? Would love to skip that step! Why didn’t you remove it? Thank you for this amazing recipe!
Kay
I usually don’t do recipe reviews but I gotta leave one for this. What a wonderful dish! We had this for dinner last night and I have to say it’s one of the best pork dish I have ever tasted. I was really afraid of overcooking and get it to be hard and dry but that wasn’t the case at all. My family loves beef tenderloin, but at $20/lb it’s so expensive so I decided to buy pork tenderloin then found this recipe and gave it a try. I did brine it in mid morning (only 5 hours) and I ended up baking it for 50 mins total. My piece was a little over 2.3 lb and thicker than usual. I used fresh and dried herbs combo and 2oz of butter. It was a hit! Will make this again soon at family gathering.
Kay
This is cooking in the oven right now. I have to say I had to improvise and cut back the butter because I only have one stick and I need some for mac & cheese. I hope it turns out okay. Thank you for recipe!
Elizabeth
This is the absolute best pork tenderloin I have ever tasted! Definitely company dinner caliber. My picky eater son liked it too, as did my husband. I love the fact that it is so easy as well as so wonderfully flavorful and moist – and those yummy herbs. Thank you so much for sharing this. I look forward to trying more of your recipes!
Elizabeth
This is by far the Best pork tenderloin I have ever made! It is so delicious that I will make it for a special company dinner! What I love is how easy it is! Also, my picky eater son loved it too. The moisture and flavor of the tenderloin is unsurpassed. I really look forward to trying some of your other recipes, Courtney. Thank you so much for posting this recipe!
Donna
Courtney, this recipe is simple and delicious. I follow recipes like roadmaps…always try the new routes. In saying that, I added sliced apples and onions to this recipe. The flavors were a perfect blend! No negativity here. Just love trying new things! Thank you!
Danyale
Thank you for sharing! I made this tonight with a fresh salad, I can’t wait to try it!
Mary
This pork tenderloin recipe is wonderful! Served it to my husband last night and he was very Impressed. My house smelled like an Italian restaurant while it was cooking. Thank you for sharing it with the world
Midmodtom
3 revelations here: people are asshats, you are hilarious (take me to the recipe already!) searing and roasting in foil WON’T dry out your tenderloin meaning you don’t have to freak people out by serving pink tenderloin that IS at the correct temperature. Making this again … and again … and again
Jenn
Absolutely LOVED this recipe! I’ve been looking for a great one to use a bunch of herbs from my garden and this was perfect. The only suggestion that I would give would be to give it a sexier name like “ultimate oven-roasted garlic pork tenderloin” LOL “baked” just doesn’t do it justice. Really, though, excellent recipe.
Susie
Sounds wonderful, I am going to make it right now.
Thanks for sharing your tips and recipes.
Please don’t worry about the negative vibes you get from some jerk.
Bless his little heart, he can’t help it that he was never taught any manners, must have been a latch key kid.
Stay positive and never let them drag you down to their level of sadness.
Courtney ODell
Oh Susie, Thanks for your sweet words! No worries… it’s a recipe website. I don’t really mind much if someone says something funky, we all like different things!
Grandmama
Not all latch key kids are rude. Your comment does a disservice to those children who cannot help not having a parent home after school.
LoriSTL
Agreed. I imagine it’s a real joy to share a life with people who can only find things to criticize and have zero manners. I’m going to try this recipe with a loin. The loin always comes out dry and flavorless for me. Hoping this will bring some life to this cut of meat.
Kimberly
OMG!!! It was awesome. My problems were on my end not knowing how long to keep it in with my convection oven. Overcooking is a deal-breaker! I took mine out at 140 temp and let it set for 10 minutes. It was so so good! I am getting a cast-iron skillet for the searing. I seared my pork loin in a teflon wok. LOL! Still… it was still amazing and can’t say that enough..
malena
Absolutely LOVED it and so stupid simple – Thank you for sharing – amazing favor with minimal effort and super moist – great weekday night dinner option!
Gregory Lyn
So Courtney, you like to hear yourself talk?
Courtney ODell
Gary – I do. Just about as much as someone who is so offended by someone leaving tips on their own personal website to make a recipe they feel the need to leave a rude comment 😉
Sabrina
I love your recipe and your comments even more!!!!!!!!!!!!!!!!!!!!
Tom
These overly-worded recipes online are too much.
Marty
Then don’t read them.
Ja
I’m not complaining but it seems like it’s the new thing to have so much verbiage with each recipe. But we’re not paying these folks who post, so I appreciate the recipes & just scroll past. But it is surprising that it’s become the norm
Courtney ODell
It’s become that way mostly because to be found in google, you need so many words… I also add a lot because I get a lot of questions so I try to add more information. But a lot of it is so sites that are run by moms like me can compete with larger sites who spend tons and tons to advertise their sites.
Susan Troccoli
I would just like to point out to those who may not be aware and come here through a link looking for a recipe, that this is a blog and the definition of that is a website written in a conversational manner. Many are simply conversational information about travel etc.
The conversation is what keeps many, if not all of us,coming back.
Norma
I am so glad I stumbled onto this site. I am making this pork tonight. I think I will marinate it for a couple of hours in Italian dressing just to try it. Thanks for your site it has some great recipes and I for one love the tips you give.
Go Fuck Your Self Is Right.
I totally agree with “Go Fuck your self”. Give the recipe first then talk about how not to ruin your pork loin.
Just scroll to the recipe. Duh. L
You obviously read it then so I’m sure you found it somewhat interesting. Otherwise you would have simply spent 2 seconds to scroll to the recipe.
Katy
Finally, an easy and moist pork tenderloin recipe! Thanks! I’m stealing the technique to try with other seasoning mixes but I did the recipe as written tonight and it was delicious. Especially with a little dijon mustard on the side. Also, I only had one clove of garlic on hand and all the herbs I used were dried and it was still good.
Marcela
Excellent recipe! Thanks for sharing!
Betty Hopkins
Making this tonight! Thanks for the pictures and step by step instructions! I’m not sure why someone could get angry over your layout but it makes it very simple if you read through. Glad your letting the issue slide off your back – LOL! Lot’s of butter to do that!! Can’t wait for dinner tonight!
Gloria
Simply really delicious ! My family loved it! Saved it under my favorites. Will definitely make it again. Best pork recipe I’ve ever tried! Thank you for sharing it!
Victoria
When it comes to food, I have a picky family of eaters. This was a family favorite and something the kids asked if I could make again before they even finished their dinners! Thank you so much for this recipe!
Katherine
I made this recipe for my husband for Father’s Day. He actually raved over and over about how good it is! We are going to make it again for company in a few weeks! With it I had smashed potatoes, French cut green beans, pear salad! Yum!
Sorry you had a bad experience with a mouthy person here. The world is so full of hate these days, people will say anything and everything!! Ugh! I certainly didn’t expect to see it on a cooking/recipe site! Oh, well, this freedom of speech things has gone way too far! Control your tongues people!
Katherine
Cecilia
Amen to that
Isabel
I totally agree with you. Someone trying to help and someone turning it around for the worst. Sad sad world were living in now. All goes back to your upbringing . Like mother use to say if you can’t say something nice don’t say nothing at all. Thank you for the recipe. . Making it this evening. ?
Toni Polverini
Amen to that! There really are a lot of haters out there.
.I am making this tonight. I can ‘t wait!
Thank you for sharing!
Lori Termine
This was absolutely delicious!!! My husband and I thoroughly enjoyed this- yum 🙂
Ms. Marcia
Courtney, Courtney, Courtney!!!! This recipe is amazing! I made it last Friday, marinating it first in Italian dressing for about 3 hours. Everything else I followed the recipe. SO GOOD!!!!! My husband has already requested it again. “You did write this down, didn’t you?” he asked!.
Ignore all the negative comments above. You did good girl!
Thank you so much!
Jimmy McNickle
Awesome, will use this recipe again!
Shelby
Courtney, this recipe is amazing!!! My husband never ever ever and never eats anything pork. He warned me he wasn’t going to eat this. After slicing and serving him his dinner, dare I say he left us no leftovers and says I should make this every week. ?? He also said “ let’s invite our friends over so they can enjoy this” too. Thank you for posting this.
Best,
Shelby
Courtney ODell
Oh my gosh, Shelby, you just made my entire week!!! <3
Bill Reed
Winner dinner. Thanks for the recipe. Served it with baked portabella mushroom and German spaetzle in gravy with a garden salad and apple sauce. The juices were added from frying pan into aluminum foil plus the butter. The resulting herb flavor sauce after cooking was sooo good and could’ve been used for a sourdough dipping bread. Totally enjoyed the meal and glad for the leftovers. Will have to check out the recipes on your site. Thanks again.
Douglas
Wow. Some of the rudest laziest people I’ve ever seen commenting on this recipe. I changed things up a bit and used a 15 lb loin. It just finished. It took a little over an hour to get to 147. I deep fried it in bacon grease to brown it before applying the butter and adding olive oil and garlic salt to the top. My prep was to use sea salt, pepper and lemon pepper all over before deep frying in the bacon grease. I can’t wait to cut into it. Thanks for the tips.
Peggy
If you have a 15 pound tenderloin I want to see the hog!!!!!! That probably means you bout a pork loin and not a tenderloin, big difference!!!!
Courtney ODell
It is likely a loin – but thankfully the recipe works for pork loin as well with the method we’re using – the cooktime will be different, but as pork tenderloins can vary too I really encourage checking the temperature of the pork as it cooks with either.
Jen
Did marinade for about an hour, rolled in flour before browning on all sides and coated with dried herb mixture. Was spectacular! Thank
Stephanie
I meant a “little less butter when foiled” in comment
Stephanie
This recipe is outstanding and makes for an exceptionally flavorful, moist, tender pork tenderloin. I consider myself an excellent cook, my family, 2 kids and friends would agree. I prepared this as written with the expecion of using a little less butter on top when fried, the results was amazing. By getting a good brown sear on it and finishing it in foil it’s fool proof and hard to mess up or dry out. I served this with scalloped potatoes and roasted carrots, spooning the herb butter sauce remaining in the foil over the plated slices. Simple, easy recipe and a new favorite. Thank you!
Jenny
Sooo good. I’m surprised about the awful comments above. You’d think that as much blogging as there is out there, people with enough gray matter to search would know to keep scrolling…adverts etc…oh, and your very first tip is to scroll down for the recipe card….
Easy recipe, well written tips. Thanks.
Courtney ODell
Aww thank so much, Jenny!
I think people forget sometimes that there are real people behind blogs – I am just a mom sharing stuff I like online. 🙂
jul
well I have scrolled and read and now feel that the go fuck yourself lady is right. Still don’t see the “printable recipe”
Courtney ODell
The printable recipe is literally right above the spot where you leave a comment…. if you came this far, you passed it.
Melanie Edge
Wow. Below the picture of the meat and just above the recipe, it says PRINT. !! What on earth are people thinking saying these things. Great recipe. X
Lorrie
Hi, I was just wondering if a pork loin would work well with this recipe. I have a loin in my freezer, not a tenderloin. As I’m sure you know it is a bit fatter than a tenderloin and probably not as “tender”. Ha. Thanks for your help. It looks very tasty! I love juicy tender pork, not a fan when it dries up.
Courtney ODell
Lorrie – this will definitely work! I suggest marinating the loin a bit more before cooking, and it will increase your cooktime so just check it with a thermometer and adjust as it cooks!
fuck yourself
Over 1500 words and 11 pictures before you actually show the fucking recipe. Your website is awful, I can’t believe I beat cancer for this.
Courtney ODell
Please tell me, how do you really feel about a totally FREE recipe you simply had to scroll through some cooking tips to get to?
Kelly
Its 2018 all recipes are free. If you buy them you’re a moron
Sabrina Long
I’m pretty sure it took more time for you to write this dumb comment, respond, and beat cancer than it did for you to scroll to view a recipe.
Rebecca
You would think that having beat cancer you wouldn’t be such an angry person.
Thanks for taking the time Courtney Odell to post the recipe!
Tom
LMBO but so rude.
Simon James
What an idiot troll!
Thanks for the recipe Courtney. I hope you’re not put off by pathetic morons like that.
Courtney ODell
Oh Simon, I’m not at all. With so much in the world, someone not liking a recipe doesn’t really get me down. 😉
BETSEY GOOD OLSON
Seriously, you actually had the gall to say this on a cooking website? You have more problems than just cancer, Bud. Go scream into a pillow.
ROSE
Perhaps your anger had something to do with your cancer, but there is no need to be so rude, i appreciate all the info given here, I am going to try this tonight.
Thank You
Harmony
My god! What’s wrong with you??!! You’d think after beating cancer you might want a little joy in your life?
This recipe is just what I was looking for and I appreciate all the tips I can get!
Jonny
Wish you didn’t beat it you negative prick
Dee
Why woud a Manure Mouth invade a cooking site? Nothing better to do? What a putz! Psychiatrist websites are recommended instead!
Haters on recipe sites suck
Ur a terrible person clearly…move on already
Isabel
Your just an ugly person. You would lthink that you would be happy and greatful that your still in this earth. You should be ashame of yourself. Bitter bitter. Hope you find happiness .
Pam
The pork tenderloins that I buy only weight one pound. Do I change anything about this recipe, as I am only cooking for two people.
Courtney ODell
Pam – I’d just check the doneness (which you should do anyways since ovens can wildly vary in their cooktimes, and the shape of the tenderloin can vary) to make sure you don’t over cook the pork – otherwise the rest will be great!
Ingrid Privee
So good! I’ve made this a few times, first with the herbs listed and another time with different mix of herbs and both soooo yummy! I added some carrots inside the foil once and another time used garlic and lemon slices. I neede to cook the pork linger than the 25 minutes listed but that could be my over.
Elizabeth
So, I am a bit confused. You mentioned how important it is to marinate pork overnight but the recipe itself does not call for it. Should it still be marinated in advance or just do the recipe as is?
Courtney ODell
So – I need to work the wording a bit on that – this recipe is amazingly tender in part because we’re cooking it in butter and how we’re wrapping it in foil.
I skip marinating a lot of the time because I just plain can’t remember – and this recipe was designed to bring you perfect pork tenderloin even without the marinade – but I wanted to offer tips for if you wanted to switch it up or try making the tenderloin in a different way.
Pammy
This was easily prepared exactly as stated – no deviations – and while it was perfectly tender, it was completely tasteless. We were very disappointed. We will try low sugar bbq sauce to use the leftovers, then look elsewhere.
Mandi Dickey
Delicious! Have some crusty bread for that garlicky buttery goodness too!
Amber
Are they fresh herbs or dried?
Taylor
I’m also wondering the same thing. I have dried so I was hoping to use those.
Courtney ODell
I prefer to bake a recipe like this with dried herbs – but fresh can work too. Since the flavors here are so simple and straightforward and rustic, either will work just great!
Stephan JoAnn
I just made the pork tenderloin! Amazing! I made two for my meal prep this week! This was my first attempt and I’m so pleased with the turn out. Thanks so much for the recipe!!!