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 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 140 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 145 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!
- Baking sheet - 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.
- Aluminum Foil
- Large Skillet or Frying Pan
- Metal Tongs
- 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!
- Meat Thermometer
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 sometimes 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*
- ½ 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.
Notes
Pork tenderloin might look pink in middle - if thermometer reads 145 degrees in center of tenderloin, it is fully cooked, regardless of color.
Nutrition Information
Yield
8Amount Per Serving Calories 449Saturated Fat 13gCholesterol 188mgSodium 253mgProtein 47g
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The Best Baked Garlic Pork Tenderloin
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Nonie Sanders
I'll be making the pork tenderloin tonight. Your 'jump button' and scrolling are easy to do. I usually 'speed read' large recipe blogs because I've been cooking a long time. However, I often read comments to check out other cooks' 'tweaks' or 'disasters,' because [Yay! ] I'm still learning something new every day! However, coming across the really nasty comments hurts the whole experience. Would you be willing to delete the really personal, nasty comments? If you didn't design your blog yourself, check with your design person and they can show you how to delete unwanted comments. Not saying you should delete anything that's not a compliment; just the crazies who get joy out of abusing other's creativity.
Thanks and keep posting! P.S. I'm making your creamy pea salad with the pork; saw several similar recipes but yours was best!
Trina
I made this recipe and it turned out great. I also added some crushed pistachios to the oil and herb mix. Nice flavor and presentation.
Jess
Thank you for the additional info regarding a pork tenderloin vs a loin! Looking forward to trying this recipe tonight with my pork loin.
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!
Christina Moran
Loved this recipe! The time took me longer than it said which means I need to figure that out and the hubs said to sear it longer however, all in all we loved it. Flavor was in point very herby and tender. Since we are eating less carbs we paired it with asparagus but man some mashed potatoes or yams would have gone so good with these.
Thanks for adding all the tips before, that helps so much and for the negative comments, take it for a grain of salt. Negative comments help but I find some people have nothing better to do than spread just that...negativity.
Angie Sierotnik
I cook pork tenderloin frequently... My kids love it and it honestly it's a cheaper cut of meat and lean! I sear my tenderloins in a cast iron pan on the two fattest sides for three minutes each and then the other two edges for one min each. This probably would reduce the cooking time some in the oven. I use this method pretty much all the time and change the meat flavor by doing different glazes or using different herbs. It is a great fast weekday meal once you perfect the technique!!
Lorraine
On point! Can't wait to make this again and again! Thank you so much for the extra tips. I have NEVER made a pork loin so the tips helped me a lot!
Janet
I am not new to cooking, been cooking family dinners since I was 9. I am now 70 and one of my hobbies us reading recipes in n books, magazines and on the net. I don't often cook a recipe untweeked I saw this recipe and thought YES!
I normally cook one new recipe on average every week and so many I think, 'nice, but wouldn't make again'. Not this one, this is now my firm favourite. Thank you. My husband and I loved it. The only changes I made is that I used fresh thyme and sage.
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.
Andrea
I’m making this right now! Smells delicious! I’m so excited to have found this! I’ll check back later!
Cinnamon
Wonderful Nancy. I will take your place.
Janet
Sad as it was one of the best I have cooked in a while.you missed a truly delicious recipe. Your loss.
Julie
I’m not sure if you understand how blogs work. You are getting this recipe for free. It took a lot of time for the blogger to create and post about it. The site makes money on ads and scrolling is what allows that to happen. Buy a cookbook at the store if you don’t like it.
Deanna
That’s unfortunate. Reading about the recipe is one of my favorite parts and the reason I and most “read” blogs
Ann
That doesn't help with whether the recipe is good or not which is what people are interested in. You could have just hit "Jump to Recipe" button she so kindly added.
Cat
Hey Missy. - guess you didn't bother to read the SKIP TO RECIPE button - perfect for important people who don't have time to read directions. ?
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.
Karyn
Thank You for that information. I will be going to Whole Foods this for my pork tenderloin
Karyn
Rina
Can I sear off the meat and then just put a lid on and transfer to the oven? Will it still work?
Courtney ODell
Yes! It still works. I try to put some foil over it when cooking this way, but it still works without.
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