Perfect pork every time - The Best Baked Garlic Butter Pork Tenderloin recipe ever - cooked in a rich buttery garlic sauce and oven roasted to tender perfection in a simple recipe that is perfect for beginner or experienced home cooks!
This dish comes together in under an hour – great for meal prep for weekday lunches, and makes amazing leftovers for a healthy, low carb keto or paleo diet eating plan, too!
One of my favorite easy recipes has always been an easy baked pork tenderloin – its hearty, rich and delicious, super easy to make, and soooooo delicious.
This version is 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!
We're going to quickly pan sear and then pop it into the oven where it cozies up to the most amazing garlic butter seasoning - making it's own gravy right in the pan.
This dinner is naturally gluten and grain free, and is also naturally low-carb.
At Sweet C's, we have lots of types of readers: those who'd like more information to feel more comfortable in the kitchen, those who'd just like the recipe, and some who want a bit of info before getting straight to it.
To better serve all readers, we have a "skip to recipe" button in the top left corner of each page to save you from scrolling. We also have a clickable table of contents below that can help you navigate quickly through our recipe.
Table of contents
- Pork Tenderloin Variations
- What To Serve With Pork Tenderloin
- Pork Tenderloin vs. Pork Loin
- How To Keep Pork From Drying Out
- Tips to a Perfect Baked Pork Tenderloin:
- How To Store, Freeze, and Reheat Leftovers
- To Make This Baked Pork Tenderloin Recipe You'll Need:
- Recipe FAQs
- The Best Baked Garlic Pork Tenderloin Recipe
Pork Tenderloin Variations
Do you love Pork Chops? Want to make this recipe but you only have pork chops - please head here for my Baked Garlic Pork Chop Recipe.
Grill masters - be sure to check out my never-dry Grilled Pork Tenderloin recipe for temperature and cooking times.
Pressure Cooker Aficionados - to make this pork tenderloin in an Instant pot, please check out my Best Instant Pot Pork Tenderloin recipe ever - which lists complete cooking times and pressure release instructions.
These recipes are so simple, easy, and BURSTING with flavor - they are guaranteed to knock your socks off!
What To Serve With Pork Tenderloin
Serve this dinner with sautéed vegetables (this easy pan fried broccolini or this roasted green bean salad are favorites of mine), lighter air fryer french fries, or alongside cauliflower rice, rice pilaf, or perfect buttery soft Parker house style dinner rolls!
Garlic butter lovers - you can get even more of this garlic butter flavor with our favorite garlic butter chicken and mushrooms dinner, garlic butter lobster tails, or even garlic butter Texas toast!
For some keto side dish recommendations, I love this ham and cheese roll, jalapeno poppers, or keto everything bagels.
If you're looking for a pork chop version, please check out my guide to cooking pork chops, as well as this garlic butter pork chop recipe that is super simple and a huge family favorite!
Pork Tenderloin vs. Pork Loin
I get a lot of questions on this recipe on whether to use a tenderloin or loin - and what the difference is between tenderloin and loin since they are similar cuts from the pig, and can both be used in this recipe.
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 a pork tenderloin is much longer and skinnier than a pork loin.
Loins tend to be much fatter, much heavier, and over 3 lbs – while a tenderloin will be longer, skinnier, and around 1-2 pounds.
For this recipe, I am calling for a Pork Tenderloin – but a loin will also work with the modification for time below.
If you're going for a one-pot pork loin dinner, please check out my knockout Garlic Herb Butter Pork Loin and Potatoes recipe!
How To Use Pork Loin Instead of Pork Tenderloin
To make this recipe with a pork loin, which is larger and thicker than a tenderloin, 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 meat's internal temperature as it bakes, and monitor for doneness.
You’re looking for slightly pink meat in the middle, as food safety rules have changed and pork no longer needs to be cooked all the way to fully opaque and white in the middle.
How To Keep Pork From Drying Out
Since tenderloin has little fat, it can become tough very quickly when overcooked - I'm providing my best tips and tricks to keep your meat tender and moist below:
Marinate Before Cooking
Marinating or brining a tenderloin before cooking will always help to soften the meat 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 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 makes this recipe even better.
Look for "Pre-Seasoned" Cuts of Meat
Pre-seasoned tenderloins from your grocer are often dry-brined with salt beforehand, so it doesn't need additional marinating or brining.
While I prefer to make my own marinade and seasonings so I can control the flavor, if you always forget to marinate or just don't have time, this is a great way to skip that step.
Don't Overcook
Pork dries out very quickly when overcooked - and the meat can become tough and very chewy.
I often pull mine at 140-145 degrees and tent with foil to continue carryover cooking as it rests for about 10 minutes before serving.
Tips to a Perfect Baked Pork Tenderloin:
These tips for how to cook tenderloin in the oven will help you get a perfect dinner, 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 - you can make this recipe with all sorts of herbs and spices!
Brown Pork Before Baking
Get a good sear in a cast iron or heavy pan before baking.
Getting a good sear first helps seal in the juices from the pork tenderloin and brings a rich, caramelized flavor that makes the pork tenderloin irresistible!
Let Pork Rest After Cooking
Let it 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!
Not cutting pork tenderloin too early is one of the most important tips - let your dinner rest and tent in foil before cutting.
Cook to 145 Degrees
With newer guidelines for animal care, trichinosis is a much smaller risk than it used to be - and the USDA's guidelines to cook pork have dropped to 150 degrees internal temperature.
This might look a touch pink - pink pork is no longer an indicator of "doneness", or that the pork is unsafe to eat.
Remember that if you're checking the cooked temperature with a thermometer, you can be sure your meal is fully cooked - without worrying about the doneness.
Don't overcook out of fear and turn your dinner tough and dry!
How To Store, Freeze, and Reheat Leftovers
If you love this easy recipe, but can't eat it all, never fear - it is beautiful and delicious as leftovers.
Since we're baking this dinner in a garlic butter sauce, it will already have a leg up in staying juicy and tender when reheated.
To Store Leftovers
Place in an airtight container and keep in refrigerator for up to three days.
To Freeze Leftovers
To freeze so you can eat later, place in a plastic bag or wrap in plastic wrap and keep in freezer for up to three months.
Try to freeze in small batches - ideally, you will freeze in individual servings, or the amount you will need to reheat.
If you freeze a large tenderloin and go to thaw and reheat it, you shouldn't freeze again afterwards - so try to freeze only as much as you will be eating again when reheating in each freezer bag.
To Reheat Leftovers
Let frozen leftovers thaw naturally in the refrigerator overnight, and bake at 350, wrapped in foil, until piping hot when ready to serve.
If reheating from the refrigerator, bake at 350 in a foil pouch until piping hot.
You can also pan-fry slices of pork tenderloin in a bit of butter or olive oil - simply cook on medium until very hot - and serve.
Pork can be microwaved to reheat - but it can dry out and make meat tougher, so I'm adding a few ideas to keep it tender, juicy, and delicious in the next sentences.
To Make This Baked Pork Tenderloin Recipe You'll Need:
While this easy 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.
-Large Skillet or Frying Pan
-Oven
Since this is a baked pork tenderloin, we kind of need the oven.
If you don't have an oven, you can try out this grilled pork tenderloin, or my instant pot pork tenderloin!
Recipe FAQs
What Temperature To Roast Pork at?
This recipe calls for baking pork at 350 degrees in a foil pouch. While this is lower than many roast pork recipes, it works with the pouch to keep your pork from drying out and staying tender and juicy!
You can use either fresh or dried herbs in this recipe. If using fresh, you might want to add a bit more. Dried herbs are more intense.
Pork can be slightly pink and fully safe to eat. Pork needs to reach an internal temperature of 145 degrees to remove the risk of foodborne illness, but this will still have a light pink color.
The Best Baked Garlic Pork Tenderloin Recipe
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The Best Baked Garlic Pork Tenderloin
The Best Baked Garlic Butter Pork Tenderloin recipe ever - perfect pork seared in a rich buttery garlic sauce and oven roasted to tender perfection.
Ingredients
- 2 tbsp extra virgin olive oil
- 1 tbsp celtic sea salt and fresh cracked pepper
- 2 lb pork tenderloin, optional: pre-marinate pork before cooking
- 4 tbsp butter, sliced into 4-6 pats
- 2 tbsp diced garlic
- 1 tsp dried basil*
- 1 tsp dried oregano*
- 1 tsp dried thyme*
- 1 tsp dried parsley*
- 1/2 tsp dried sage*
- *OR 2 tbsp Italian Herb Seasoning Blend
Instructions
- Preheat oven to 350 degrees.
- Line baking sheet with aluminum foil.
- In a small bowl, combine garlic, basil, oregano, thyme, parsley, and sage. Set aside.
- Generously season meat with salt and pepper.
- In a large pan, heat oil until shimmery.
- Add to pan, and cook on all sides until dark golden brown.
- Transfer to baking sheet.
- Generously coat with herb mix.
- Place pats of butter on top of the pork.
- Wrap in foil, bake until meat is 150 degrees internally at the widest, thickest part of the tenderloin (about 25 minutes.)
- When pork has come to temperature, remove and let rest, tented with foil, for at least five minutes to lock in juices.
- Slice against the grain and serve immediately.
- To store leftovers, place in an airtight container and keep in refrigerator for up to three days.
- To freeze leftovers, place in a plastic bag or wrap in plastic wrap and keep in freezer for up to three months.
- To reheat, let thaw naturally in the refrigerator overnight, and bake at 350, wrapped in foil, until piping hot when ready to serve.
Nutrition Information
Yield
8Amount Per Serving Calories 449Saturated Fat 13gCholesterol 188mgSodium 253mgProtein 47g
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picky eaters mom
Wow I'm not sure what to say about the negative commenters except, is this the first blog recipe site you've ever been on? In my experience all are set up the same. Name of recipe, commentary on preparations, tips, inspiration for the recipe, etc, then at the bottom, the actual recipe. Some chat more than others, some about completely different topics like what they've been doing lately and not even about the recipe. I have never been on a blog recipe site that lists the recipe first, so it's not like you are blazing new trails with this setup. And you even give a skip to recipe button! All that being said, while I am a very experienced cook, I haven't made many pork tenderloins, so I for one, love your tips! This is officially on my menu for next week and I can't wait to try it! I'm thinking it'll pair great with my mushroom risotto! Thanks!
Eric
Dear Courtney,
Thanks for the great recipe. I'm a 37 year old that has never had to cook for myself or anyone else. This was my first time attempting to cook a proper meal that doesn't come out of a package. I thought that was a good thing to do as a present to my wife for our 10 year anniversary. I know, I know not a huge thing for most people to simply just cook a meal but as I try to evolve as a person and expand my knowledge it helps to have a well laid out instruction manual to help a person like myself. In a year from now I have to move away from my family for schooling and I need to learn how to cook so I just wanted to thank you for the help. P.S. the meal turned out good, very tasty but when I make it again one day it will probably turn out better with more practice in the kitchen. I lack some of the basic knowledge that will come with time.
Penny
Wow! This was such a great tasting recipe and I, for one, like to read the tips that lead up to the recipe as it always gives insight into things I may not have thought of. I've been cooking for 40+ years and can never have too much information. As for those who were too lazy to hit the "Jump to recipe" button, you might want to think about making toast for supper or maybe your finger is too tired to scroll because you've been pointing it too much? Also, if you're such a great cook, why are you looking up recipes for pork tenderloin?
Kim
Thank you. Just had it tonight. It was delicious. I can’t understand why someone would complain that you are writing a lot of interesting information. It took me about 19 seconds to scroll down. 19 minutes! Hmmm.
Zoe Hagy
Ive been cooking for close to 50 years so I know my way around a kitchen, but I do appreciate the comments and advice from the cook who is experienced with the recipe. Many times there are tips and tricks to a recipe to make it the best and I appreciate those. Sometimes if I'm too busy I use the "skip to recipe" button. The snarky comments made on this site have once again shown us people who are inconsiderate and disrespectful. Your grace in handling them is a testament to your obvious good character. I'm excited to make this recipe and will be back to check out other ones from your website.
Sara
I need to cook 3 pork tenderloins...should I cooke separately, or an I cook all at once?
Courtney ODell
You can cook all at once - it might take a bit longer but it will be fine! I’d wrap them in their own pouches of foil otherwise all will be the same!
MICHELLE STONE
Never got to the recipe. Too much scrolling! I don’t want to read a book, I want to see the recipe! Good lord!
Courtney ODell
there is a "skip to recipe" button, and the table of contents is clickable, so you don't have to read a book or scroll.
Abbe
I love the table of contents feature. VERY helpful!
Courtney ODell
I realize not everybody wants the extra information - and some do. So glad you found it useful!
Greg
Yeah, well the "skip to recipe" button needs to be like 5 times bigger because it is so easy to miss. The recipe was good though once I found it.
Courtney ODell
There is also a clickable table of contents where you can click on what section of the post, including the recipe, you'd like to get straight to.
Cinnamon
Maybe glasses would help you out. Don't use this site if it is not set up so you can easily see the skip to recipe button. Such pettiness instead of appreciation for good tasting food.
L
It’s in the oven now and the house smells WONDERFUL! Thank you for this easy recipe and yes, I read through the whole thing and it was very informative! Thank you! Smothered some fresh Savoy cabbage to go with it, and a pot of rice and using the juices to pour over... yum yum!
Nancy
No kidding! No button to skip either so I’ll just skip the recipe all together. What a terrible website!
Courtney ODell
There is a skip to recipe button at the very top of this post. There is a clickable Table of Contents right underneath that will take you to any part of the post you’re looking to get to - INCLUDING THE RECIPE. All of the stuff you think is terrible is information people have asked for to help make a better meal for their family and I am happy to help with. If you think that’s terrible, and I’m terrible for both providing it AND a way to bypass it, I don’t really know what I can do to make you happy.
Cinnamon
Wonderful Nancy. I will take your place.
Jo
It would be nice to censor or refuse to publish comments with foul language and inappropriate comments. There is already too much of that around!
Jo
Betsy
i'm sooooo excited to try this! super silly nit question - but why line the baking sheet with foil if the tenderloin is going in foil anyway? i'm trying to reduce waste/carbon footprint (although first to admit I am not good at it) and thought I would ask.
Side note: I was thinking of cooking it on top of a ceramic baking sheet (like the ones from Pampered Chef) and those are pretty non-stick once you've used them for awhile.
Courtney ODell
Hey Betsy - so I should probably clarify, but it's just the one layer of foil. I line my baking sheet with it, place pork, then fold into a pouch. Im with you on using less!
Jill
Is there something wrong with my oven? I put mine in at 350 and it's be over an hour and it's not done yet. My piece was 2.04 lbs. Thanks for any help.
Courtney ODell
I'd turn the temp up next time - but there are also pretty inexpensive in-oven thermometers you can buy to be sure it's working properly. We found out the hard way a year ago that my parents oven was off by a few hundred degrees - on Thanksgiving. Whoops 😉
Marcie
did you see the part where it says to sear all sides until golden??? this precooks the loin and is almost already done before it even goes into the oven
Joanne
I really think that some "pork tenderloins" are actually labled wrong. I find this happens often with Hormel. A tenderloin has a much more soft givable texture. Whereas a loin roadt is more solid and dense. I stopped buying my pork products in grocery stores. Instead I go to local meat stores. Yes, you do pay more per lb. But you get a PRIME grade instead of a CHOICE grade. Also, you can be sure you are getting the cut of meat you want. I find if I have questions, the butcher can answer them . In a grocery store, I am told " our meats come in prepackaged. So we have no controll of what they ship us" look for pork tenderloins that are tapered to a thinner end instead of 1 solid equal sized piece. Tenderloin often look like 1 piece, but when opened it actually contsins 2 pieces. This is a general rule of thumb. Hope this helps a little.
Megan
Can I sub fresh herbs for the dry? Do you think it would still be tasty?
Courtney ODell
Yes, definitely! You might want to adjust them a bit according to your taste since fresh herbs can have a more intense flavor, but they also bring a great bright freshness!
Megan
Thanks for the recipe! Can I sub fresh herbs for the dry? Do you think it would still be tasty?
Pete K
I read through endless yammering, and tried scrolling to the end to find the ACTUAL RECIPE. Not there; I gave up after 19 wasted minutes of promises and teases.
Courtney ODell
Try clicking the "skip to recipe" button next time.
I have a lot of readers who aren't comfortable cooking at home, and have a lot of requests for more information.
Mary
I have cooked a lot of pork Loin, but never a tenderloin...It was delicious!...It's hard to mess this up...I was cooking lots of things at once and ended up overcooking the pork even though I like mine aat about 145 -150 degrees...It was still tender and delicious...I used a little Prosecco to deglaze the skillet and added butter, and a little water, because it was too salty...Just right on the juicy tenderloin...Thanks for all your work and all your information...I will be coming back to your site...
Laura
I’m a cook. I saw the skip to recipe link. I always use it first and rarely go back to read, bit this time I saw the KINDNESS and GENEROSITY of this woman toward her avid readers and I read it all due to having noted her care for every questioner. I find it a rare thing, today, attentiveness to an audience. CLICK THE BUTTON or - gasp - just stop reading it and scroll until a recipe appears.
Snarky is the rule now, unfortunately for you and those who’ve become so jaded dim your interactions with people. Woke up grumpy? Grab your helmet, kid, and deal, calmly, like a mature man. A wise man. A generous or kind man.
Enjoy...?
To Courtney? First time here; nice recipe, different method and I’ll be trying it soon. Thanks for sharing.
Kim
Agree! I appreciate the skip to recipe button as well as all the added tips and comments you have should someone need additional information. I will be trying this with my pork loin this evening. Keep up the great work - you've handled haters with much grace. Speaks volumes about your character. I WILL be back!
Richard King
Thanks! I made this with thin sliced tenderloins, what I had. Put in carrots, mushrooms, onions, celery. Covered with foil. 350 for 90 min. Drained the liquid with flour for a simple gravy, served with egg noodles and apple salad. Excellent Sunday evening supper.
PETE SUCKS
bruh you did NOT spend 19 minutes. There's a skip to recipe button and she even mentioned it in her "yammering" (HOW RUDE) If youve got 19 minutes to spend on loin recipes, then you gotta get a hobby my man.
Carolyne
Pete- Is it really so hard to see the "skip to recipe" button that is conveniently located at the top? If it took you 19 minutes to find the recipe, you must be missing a few brain cells. No need to be rude to OP.
As for this recipe- absolutely amazing. I've already made it twice.
Valerie G
THE BEST BAKED GARLIC BUTTER PORK TENDERLOIN
Published: Aug 7, 2020 · 282 Comments · About 11 minutes to read this article.
SKIP TO RECIPE
Literally what the page says for Pete's Sakes
LMAO
Jo
Good idea, You can also line a rimmed sheet pan with foil. Toss potatoes in some oil. Snd start them ahead by about 10 to 25 mim at 400. Then Turn oven doen to 350 add foil packs of pork. It "should all come out at dame time....depending on size of potato chunks. CRoadted carrots same idea
Jamie Jones
This looks amazing , thank you for sharing I will definitely be throwing this in rotation this week.
I don’t normally post comments but so many people were just posting rude and unhelpful comments that I wanted you to know that at the very least I appreciated your thoughtfulness and sharing and am sure my family will too when I make this for dinner.
Diane
This was delicious. I’ve made it three times and making again tonight. Perfectly cooked at 145-150. Searing prior makes all of the difference. I’ve even wrapped in foil with just the seasoning and left off the butter. Still quite tasty. Thank you for sharing and remaining pleasant to the readers who obviously don’t see the jump to recipe feature. I actually like to read the whole story and I am a busy woman as well. Shame on those people commenting. Perhaps they should stick with their own boring recipes rather than seeking out new ones. Kudos to you and keep writing and sharing recipes. Some of us are truly appreciative.
andi
How long would you cook a bigger pork tenderloin? i bought one at Costco that is about 5 pounds. I was going to sear it on the BBQ since it is so big. Thank You
Courtney ODell
Hi Andi!
I get this question a LOT. If you scroll up to the "pork loin" section, there are tips for using this recipe with a larger piece - but the quick answer is to consider marinating before cooking (you can even just plop it in some olive oil and lemon in a bag and put back to the fridge for at least 30 minutes, up to overnight) - and then use the same recipe, but go off a cooking thermometer instead of cook time - it will just take longer but the actual process is the same.
Judy H
This recipe was delicious even without pre-marinading it. As one person suggested, I added a 1/4 tsp. of Zaatar, but otherwise, I made no changes. My son devoured it, and he’s usually not a fan of pork tenderloin. The buttery sauce was perfectly seasoned and garlicky. This will replace my previous go-to recipe for oven-baked pork tenderloin.
Lisa
How tightly do you wrap the foil before putting it in the oven. Thanks!
Courtney ODell
It doesnt have to be tight - just make a packet to keep it all in!
Tom
Good God I’ve never seen somebody write a book for a recipe before. All we need are ingredients and the method. We don’t need the 17 pages of your feelings about butter and the backstory of the pig. But I guess it helps put 20 ads on the page so whatever.
Courtney ODell
You can click the "skip to recipe" button in the top left corner to bypass tips. Not everyone who reads my site is comfortable cooking - so I try to help my readers love my recipes as much as possible. It's very important to me cooking good meals at home is accessible to anyone who comes to my site... and I put that in front of the minor annoyance of some impatient readers.
Kaerin
Very well said!
Ian
Sorry if i missed this but if you are making 2 or more would you wrap each individually?
Courtney ODell
You can totally use one foil pouch, or two - up to you!
Kelli
I am well versed in cooking and cannot stand the multitude of paragraphs before recipes. If it’s something out of the ordinary, however, I enjoy the extra tips and stories. So sometimes I need the extra, sometimes I don’t, and I am very thankful to the author for putting a “skip to recipe” option up top. It caters to those of us who don’t need it while also helping out those who want to get into some reading. People can be so hateful. Thank you for the recipe as well!
Emma
Wondering stupid question but how long did everyone keep their pork in the oven
Jo
Good for you!! Information is power & success. Love the tips.
Sweeny
It amazes me how many people don't know how to read. It clearly states at the top of the article that you can skip to the recipe(button included ), or it will be a 12 minute read. Maybe complaining is easier that reading. BTW~ good recipe!
Judy Contois
Oh, piss off! I had no problem reading every word in the accompanying article and it helped immensely prior to fixing this dish for our dinner tonight! And it was SUPERB, let me assure you!!
Julia wiggins
What she said!
Nadia
"All WE need"? - please don't assume you're speaking for anyone but yourself! Most cooking blogs I've seen do not post only the ingredients and method. The writing style and content is what distinguishes one cooking blog from another. "12-minute read"; "Skip to recipe"; " "If you want to get straight to the recipe, simply scroll to the bottom of the page or click the "skip to recipe" button on the top left side above." It's all there. Besides, no need to get snarky!
Mot
Evidently, Tom is unable to read your simple instruction at the top of your page on how to skip straight to the recipe.
Michelle Lagoni
You obviously don’t read many recipes online. This actually had a skip to recipe which most do not
Rachel
Super delicious and incredibly easy weeknight meal - thanks, Courtney! And to all the wackadoodles complaining about having to scroll to the recipe - there's a button. Pull it together.
Shari Messina
Thanks for the recipes! I absolutely LOVE to cook for family & friends. Trying the pork tenderloin tonight. Was searching for a new recipe and found yours. I’m going to try all of you recipes. They look DELICIOUS!!! Thank you fellow foodie!!
Courtney ODell
You made my day! Let me know if I can help you find anything!
Sarah
Made this tonight made a few tweaks I add all the seasoning on the pork tenderloin then seared it.
Jo
Actually, that is an excellent approach,B/C it acts like a dry rub, &can take the place of Marinating ....Same flavor boost.
Jack
Where is the recipe? Where can I find recipes without a novel attached?
Niecy
Read. Push jump to recipe button. Recipe is then front and center or for cardio use your finger to scroll your text till the recipe appears. You can also scroll back to the top and read text for challenging brain exercise.
liz
Oh My Gosh!! Truly the most amazing pork tenderloin recipe I've ever made! This one will definitely be in our monthly rotation. My daughter said that it was even better than her favorite meal that I make. This one is a keeper!
Mary J Collins
Hey Courtney, thank you for posting all your recipes and for giving us the tips or the chance to jump to the recipe if we are too time constrained to read them. I was wondering about what you think of using the leftover juice from the foil to make a sort of sauce, but something a little more substantial than the butter and herbs left over in the foil. Any ideas?
Courtney ODell
It is really delicious to do that! Add a bit of butter and stock in a saucepot, add to the drippings, and bring to a boil to reduce down into a sauce - YUM!
Cas
Made this. I didn't have most of the herbs so I used marjoram, fennel pollen, and zataar mix (with a bit of oil to make it a slurry) and OH MY GOSH it was so good. I used an ovensafe skillet to brown the meat (mine was 1/2 pound so I scaled accordingly), then just slathered on the herbs and butter, then moved the skillet to the oven to finish. It was absolutely incredible. Such complex flavors and so deliciously moist. (That word's okay when it's about roast meat, right?)
I've never done a tenderloin before, but you can count on this becoming part of my regular rotation. Excellent recipe. Thank you for sharing it.
Richard Hewitt
Recipe OK.
BUT site design dreadful. Plus far too many repetitive ads. Ads playing videos etc. I know you have to make money but this is ridiculous. I won't be visiting again!
Courtney ODell
You can click the "skip to recipe" button RIGHT AT THE TOP.
Beth Varady
Just use adblock, it's a wonderful tool. Also, all the info on this page is great!
Joe
Was still pink in the center..
Courtney ODell
Pork actually can still be pink in the middle now and safe to eat according to new FDA guidelines - but that is why I reccomend going by meat thermometer, not time.
Penny
Very delicious, will be making again
Laura
This was really easy to make and came out delicious! The only change I made is I used fresh herbs. Thanks for the recipe!
Meg
Grrrrr! Sooooo frustrating having to scroll thru a bazillion ads just to get the recipe. Scratching this site and similar off of my favorites
Courtney ODell
There is a "skip to recipe" button in the top left corner.
Christine
I literally looked for the comments just to say get to the recipe and quit yammering. It's so annoying having to scroll through a god damned monologue, just to get to the recipe.
You know how to not overcook? By following the recipe.
Courtney ODell
There are SO many people who have a hard time in the kitchen, I am providing that extra info for them. Not everyone is comfortable cooking and information you might think is common sense or well known might not be accessible to everyone. For that reason, I have a "skip to recipe" button in the top left corner you can click that takes you straight to it, so I can continue to help readers who want extra info - and take those who are simply too inconvenienced by less than one minute of their day to scroll right too the recipe.
Mot
I hope you don't have any kids
Melissa
Thank you so much! Thank you for this wonderful recipe! Thank your for being so thoughtful to go into detail of how to make this dish! You are truly passionate and thoughtful about helping others, especially those who are new to cooking! I don’t understand why people have to be so hateful and make their opinions so known. It’s truly disappointing that people can’t just show some kindness. I look forward to more of your recipes!
Courtney ODell
Lol, i have two. I assume I annoy you as much as I annoy them?
Laura
No need for that language.
Tammy Hewitt
Thank You for making me want to cook again.
Rimmy
Simple and absolutely perfect! A huge hit with the entire family. Thank you
Anthony Allen
Amazing. Best pork recipe I’ve ever made. Definitely a keeper!
Mare
I made this tonight. It was delicious! We just poured the sauce from the foil onto the sliced pork loin. Thank you for this recipe. I'm always looking for easy weekday dinners. ?
Callie
Simple and absolutely perfect! A huge hit with the entire family. Thank you
Roxanne
This was delicious & easy. I browned the Pork tenderloins in a cast iron pan & started cooking potatoes in another pan at the same time. After browning, I got a bit of an idea & removed tenderloins from the cast iron, threw in the partially drained cooked potatoes, tossed them around in the juices, the new laid the tenderloins back in, seasoned & then covered the cast iron pan with the foil. Came out perfect. Light pink & juicy & saved myself a pan washing!
Linda Lester
I made a previous comment regarding time in oven. I cooked a 2.5 pound tenderloin (package had 2 separated pieces) followed this recipe exactly as stated. The only thing I did differently, was at the 25 minute mark, I turned the oven temp up to 400° and cooked another 10 minutes. Then let rest for a bit. This was the BEST, most tender I have ever had! Thank you for posting this amazing recipe!!
Cuetical
yes Linda! because the 25 minutes left me with pink pork.
David
Thanks for this comment - I didn't realize I had two of them in the package and they just went in the over, I was going to just add a few minutes and keep checking, but now I can use your trick to adapt.
Really looking forward to seeing how this turns out!
Linda Lester
Had to put back in the oven...25 minutes is not long enough. I know you say 145° doneness temp, but for anyone reading this and you don't have a meat thermometer...for your safety, I would cook a bit longer. Smells so yummy, can't wait to try this?
Julie
I, too, thought it was called for too much butter. 4 ounces is a whole stick. Maybe it was to read 4 tablespoons. I used less than half of the butter it called for. But SO good. It is company worthy and I will be making it for guests in the future. Thanks for posting.
Elena Thomson
I HAVE STRUGGLED WITH THIS CUT. THIS CAME OUT GREAT. I WILL BE MAKING IT AGAIN FOR SURE. pTHANKS A MILLION
Lexi
Made this tonight, adjusted for a 3.5 lb. Tenderloin. It was amazing! I just have one question - isn't 4oz of butter an entire (American-sized) stick of butter? That seemed an awful lot to me, so I put just under 2oz on my tenderloin (I couldn't get all the pats to fit on top). Is 4oz a typo? I feel like I could do 1oz (2Tbs.)and it would come out just as good.
Thank you for this amazing recipe!
Kathryn
I don't usually comment/review. But... I made this tonight looking for something different from the usual options I use for pork loin. My husband rated it 8.5/10 which is almost unheard of! Served it with steamed baby potatoes, carrots and cavolo nero with lemon garlic butter.
I will be trawling the rest of your recipes. 😉
Kim Boner
Seriously, 8.5 out of 10, Sorry, just made me laugh, most people either say yeah, cook it again or ditch the recipe, they don't use a scale
Darlene Brown
Made the Garlic Loin tonight, was very good.
Bea
Hi Courtney!
Thank you for putting time in share these wonderful and delicious recipes.
I cooked the Garlic Pork Loin and came out really good. I mixed the herbs and garlic with red wine and, OMG!
Thank you again
Penny
This was excellent. No need to marinade. Plenty of flavor. I only baked it for 20 minutes to 145. Did not need more. Very moist. Couldn't stop saying yummm. Parmesan acorn squash compliments it perfectly.
Edie
So delicious! Easy to make, moist and tasty. I used about half a stick of butter instead of the whole stick. It made plenty of sauce, which was delicious. We had it with Yukon gold baked potatoes and put sauce on them. Otherwise I followed the recipe exactly. Took the pork out at 140 degrees and rested 10 minutes. We both loved it!
Connie
Holy moly this is delicious. My family couldn’t get enough of this moist flavourful pork tenderloin. It cooks so quickly I did marinate them through the day with oil and some herbs . Absolutely fantastic. Thank you !!!
Debra
I agree 100 % post recipe at the top of page. Those who want to read the entire Blog can still do so, and those who don't want to or who have already read it may. Am making your recipe tonight and believe it will turn out wonderful. Thank you for the new temperature guideline for pork !
Chelsea
Seriously this was sooo amazing and a total hit with my family! Thanks for sharing!
Lu
I join the crowd who rave about this method of preparing the herbed tenderloins. We thought it was beyond delicious and so glad we still have a 2nd one to devour! dunno how to create a 5 star (I'll try) but thought a good review was appropos. thanks much.
Emily
Absolutely amazing!! Shared on Facebook with huge raves!
Krisanne
I made this last night and was very happy with it, was tasty and delicious the herbs and the butter just made the dish along with lots of garlic.
Cheers
Patricia
Hands down the best! I did have to bake it for just over an hour but with a meat thermometer connected to the oven I didn't have to fuss over it. Paired with "roasted" potatoes (in my Instant Pot) and veggies, it was the perfect Sunday meal, except there were no leftovers 😀
Wm. Lindquist
Delicious recipe!!!......but please post the actual recipe at the top of the page! or at the very least post a quick scroll link to it.....I almost gave up.
I understand some people want to understand the square root of a pork tender loin, but the majority just want the recipe....not the recipe’s life story.
Casey
Yes, agreed!!!!
Mary
This is her recipe and she apparently likes to chat so she can put the darn recipe wherever she wants. It’s a free recipe and your complaining about where she puts it?
Mary J Collins
Look for the Jump To Recipe button - it's sometimes hard to find but not here. I get frustrated too sometimes because a lot of what is written on OTHER recipe blogs is about family life, where the author went for a walk, etc., but that's not what Courtney posts here. She posts helpful hints, that are, well, helpful. If you don't want to read that, Jump to Recipe!
Courtney ODell
There is a "skip to recipe" button for that, it takes you straight to it! When I had it the other way around, I was drowning in questions for all the stuff I have in the post. Can't win them all.
Shauntel
I loved this pork recipe! Mine wasn’t nearly cooked enough after 25 minutes even though the internal temp was 140 degrees. I cooked mine for an hour and it was perfect! Will definitely make this again!
Courtney ODell
Thanks for the note, Shauntel!
It can be so tricky tot plan for exact cooking time with this recipe since pork tenderloins can vary so wildly in size, checking it as you cook is great! Glad you loved it!
Lore F
Hi there, not sure if I posted a review before but since today was the tenth time I make this dish,I wanted to say thank you for sharing this wonderful recipe. I fallow the recipe just as it is and it comes out mouthwatering every time. It tastes even better the next day. I would also like to say that I am sorry to see so many negative people on a FREE recipe website.
Claire
Great recipe, cooked tonight for dinner in NZ - useful extra hints & tips too. Will definitely make it again!
CDHPL
Wow, its looking delicious baked garlic pork.
Bianca
I was worried that my kids would start getting upset about me cooking this for the 4th time since I found the recipe about 5 weeks ago. They haven't! They just keep devouring it without leaving much left for leftovers. If the picky tots approve, it is a win for me!
Jennifer
Thank you for this delicious recipe.
I am very sorry that some of the comments are so very rude and distasteful.
Courtney ODell
No worries - the cool thing about blogs is there is something for everyone. I know there is a lot of long text in my posts - but I get so many requests for that extra info, I just ignore the people who might not like it.
Lana
This is the best pork tenderloin I’ve ever cooked!
JT
Holy freaking cow, how very polite you are in the face of such rudeness. The pork loin is in the oven and my husband is complementing the aroma already. I’m Cuban and cook mine in a mojo but I get tired of the same flavor all the time and he likes pork a lot. I’m excited about your recipe and your hints were very helpful. Thank you for sharing and for keeping your responses very classy and kind ??.
Sara Welch
Made this for dinner last night and it was perfectly seasoned and juicy! My family loved it and are already asking for it again; delicious!
Steph
Loved the garlic with the pork! It really made the whole meal so much better!
Aimee Shugarman
We just keep making this over and over for dinner. It's fantastic!
Erin
We love pork tenderloin, it is my favorite cut! This is so flavorful and a great easy recipe.
Taylor
This recipe is perfect for busy weeknights! SO much flavor and always a big family favorite!
Tido
Excellent 100% scrumptiously delicious!
Cathy Ogden
I’m grateful for all the details you added. Cooking is simply not intuitive to me and those little details help. Thanks for sharing your gifts and talents, as well as this recipe!
Terry
Thank you for your thorough explanation. I am stretching my cooking skills and really enjoy the details. Please keep it up. If I knew how to do these things, I would not need to read about it!
susan egan
I cannot believe how mean some of the comments are! I just retired and am enjoying cooking and learning new ways to do it better .... I wish the haters would get some counseling to find out why they have to write such hateful
feedback! Loved the recipe!!!
Lord Zen
What a lot of unwanted you obsessed waffle. I almost gave up looking for the recipe in the end, I was getting too annoyed at being endlessly filled with yakkety puff and repeated mentions of the name of the dish to get ratings. And the recipe itself? Hardly original or unusual or uncommon. I mean, rolled in herbs. Gee.
Courtney ODell
While I understand your frustration, I get tons and tons of requests for the information you toss aside as "yakkety puff" (coolest phrase EVER, btw!!) - there are a lot of people who read my website regularly and might not have the same comfort in the kitchen or the skills for things some might seem as basic. I'm trying to share my joy of creating delicious dishes to the widest audience possible.
LISE D KAYE
For the garlic pork tenderloin, do you use salted or unsalted butter?
Thank you
[email protected]
Courtney ODell
I use salted butter, because I like the extra salt - but both work fabulously depending on your taste.
lj8576
OK Lord Dipsh**. You must be British. Go look elsewhere, you slug
DeeJay1993
Well lj8576 You are as bad as Lord Dipshit. He insults the author and you insult the British. I am British and I found the recipe together with the addition information very useful.
Melissa
Wow! You must be an extremely miserable person. The good thing about the internet is there are lots of recipes available so if you didn't like this one - just move on. No nasty comment needed. I doubt our forefathers fought for your freedom of speech in order for to have the right to belittle others.
mzh
I agree. i won't be back here!!
Mary J Collins
Well I guess your name says it all, right? Courtney will be too classy to give you the dressing down you deserve, but I'd say if you were that frustrated you should have just gone somewhere else for a Free recipe you over-stuffed waffle!
GWP
Hey, Lord Zen, change your name to Satan Zen.
Dawn
You yammer, and that is a well known recipe. No one in a hurry needs your yakking.
lj8576
Troll
Leti
Thanks for sharing this recipe, I made this and paired it with a pasta that had veggies in it. My family devoured it!
Rachel
OH MY GOD I CAN'T BE ASKED TO SCROLL! I'M TOO BUSY AND IMPORTANT!!
pfft.
Loulou
I agree! I’d love the recipe, but you might want to put it at the start of the article seeing as it’s the one part of the article that you need to refer to several times.
Courtney ODell
You can click the skip to recipe button in the top right corner... if I put the recipe up top, I spend my entire life answering questions from readers I really love who have a lot of questions regarding the process.
Stephanie Bye
Such a great recipe thank you! Made this for my parents as one of their "premade" meals when mom came home from hospital. She raved about it so here I am again retrieving your recipe for her. Thanks so much, the cook time was perfection.
Maggie Unzueta
This dish looks so deliciously good. I wish I could eat that right this minute!
Rae
What did you use for the presentation of the pork tenderloin once it is ready for the table....is it fresh sage or parsley?
Courtney ODell
I used fresh cilantro (because I am one of those weird people who can eat cilantro by the bunch, lol!) - but you can use chopped parsley, cilantro, green onion, chives - whatever you love!
KS
OK-so the internet did not lie this time. This is the best pork loin recipe... I used a meat thermometer for the first time ever and it turned out great. I've added this to favorites and will be experimenting with some of the spices others have suggested. Definitely going to check out your other recipes
Joan McLeod
Our pork tenderloins (frozen) always come in two long halves, still weighing approximately 2 lbs. Should I divide the herb mix and wrap each half separately in foil, or simply put both halves in one piece of foil? I am inclined to wrap each half separately but wonder about the cook time.
Courtney ODell
Hi Joan!
I would probably cook them separately if they are already halved to be sure they cook evenly. If they are very long and skinny, you'll want to watch the temp as they cook, since the skinnier they are, the faster they cook - otherwise it will all be the same and super tasty!
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.
Janet Helm
Go Courtney!
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!
Lisa Gallaway
then don't read it - DUH?! I, however, enjoy the information.
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.
Charlotte
Delicious and easy to follow! Will definitely be using again and again. Thank you!
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.
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!!!
Mandy
I was never able to find the REAL recipe...like the actual ingredients and step by step instructions how to make this pork meal. I know all the things needed, such as foil, tongs, a baking sheet, etc...but no recipe. I would LOVE to see more on how this is done, not even a video was there. So many words without any real recipe, I wish you would put the recipes of other things that relate maybe below, so I, we don't get lost. It gave me an option to scroll down to the bottom after reading SOO MUCH, but I still couldn't find it!? Definitely Disappointed! ?
Elaine
Right?!?!?