The Best Baked Garlic Butter Pork Tenderloin recipe ever… incredibly easy, juicy, and tender delicious baked pork that is bursting with garlic butter flavor the whole family loves!
Easy baked pork tenderloin in under an hour – great for meal prep and makes amazing leftovers for a healthy, low carb keto or paleo diet eating plan, too!
One of my favorite easy recipes has always been an easy baked pork tenderloin – its hearty, rich and delicious, super easy to make, and soooooo delicious.
Easy garlic butter baked pork tenderloin an incredibly versatile dinner that tastes great with a ton of different preparations – and is great on its own, with veggies, in stir frys and salads, or even sandwiches and wraps!
This recipe is one of my favorite ways to prepare pork – it is bursting with delicious garlic butter flavor along with savory Italian spices for an unforgettable – and extraordinarily easy – way to make the best pork tenderloin you’ve ever had.
This pork is quickly pan seared and then popped into the oven where it cozies up to the most amazing garlic butter seasoning – making it’s own gravy right in the pan.
Pork Tenderloin is a perfect cut of meat for this keto dish – and is naturally gluten and grain free, and is also naturally low-carb.
Serve this easy baked pork loin with sauteed vegetables (this easy pan fried broccolini or this roasted green bean salad are favorites of mine), or alongside cauliflower rice, rice, or even pasta!
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I get a lot of comments and questions on my recipes, and I’ve made a commitment to my readers to provide as much information as possible to help them feel more comfortable in the kitchen.
Pork Tenderloin vs. Pork Loin
I get a lot of questions on this recipe on whether to use pork tenderloin or pork loin – and what the difference is between pork tenderloin and pork loin since they are similar cuts from the pig, and can both be used in this recipe.
The two cuts of pork are from similar areas (off the back of the pig), and are both leaner and respond to the same cooking methods, but pork tenderloin is much longer and skinnier than a pork loin.
Pork loins tend to be much fatter, much heavier, and over 3 lbs – while a pork tenderloin will be longer, skinnier, and around 1-2 pounds.
For this recipe, I am calling for a Pork Tenderloin – but a pork loin will also work with the modification for time below!
Garlic Butter Baked Pork Loin
To make this baked pork tenderloin recipe with a larger, thicker pork loin, continue with the recipe exactly as called for below, but plan on an additional 10-30 minutes (this will vary wildly depending on your pork loin, I always advocate for cooking off temperature rather than time when cooking meat.)
Simply check your pork tenderloin’s internal temperature as it bakes, and monitor for doneness.
You’re looking for slightly pink 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 Tenderloin From Drying Out
Since pork tenderloin has little fat, it can become tough very quickly when overcooked – I’m providing my best tips and tricks to keep pork tenderloin moist below:
-Marinate Pork Tenderloin
Marinating or brining pork tenderloin before cooking will always help to soften the pork tenderloin and keep it from drying out.
I love using a bottle of simple Italian Dressing or a cup of olive oil with some lemon juice, salt, and pepper for an easy overnight pork tenderloin marinade.
I’m not calling for marinade in this specific recipe because we’re wrapping it in foil and slathering it in butter so it cooks in its own sort of gravy (I designed this recipe to taste great even if you didn’t remember to marinate) – but if you’d like to kick your pork tenderloin up a bit, marinating makes this recipe even better.
-Look for “Pre-Seasoned” Pork Tenderloins
Pre-seasoned pork tenderloins from your grocer are often dry-brined with salt beforehand, so it doesn’t need additional marinating or brining.
-Don’t Overcook.
Pork tenderloin dries out very quickly when overcooked.
I often pull my pork tenderloin at 140-145 degrees and tent it with foil to continue carryover cooking as it rests for about 10 minutes before serving.
You can let it rest for up to 15 minutes before serving while you finish up some side dishes, too!
Tips to a Perfect Baked Pork Tenderloin:
These tips for how to cook pork tenderloin in the oven will help you get a perfect baked pork tenderloin, no matter what herbs or marinades you use with it.
I like to take these tips to make all sorts of flavor combinations in addition to this garlic pork tenderloin dinner!
-Get a good sear on the pork tenderloin in a cast iron pan before baking.
This helps seal in the juices from the pork tenderloin and brings a rich, caramelized flavor that makes the pork tenderloin irresistible!
-Let Baked Pork Tenderloin Rest After Cooking.
Let the pork tenderloin rest for 5-10 minutes after removing form the oven to lock in the juices – don’t cut too early, or they will all run out!
This is one of the best tips to never dry, juicy pork tenderloin from the oven.
-Follow Updated Suggested Pork Temperature Guidelines.
With newer guidelines for animal care, trichinosis is a much smaller risk – and the guidelines to cook pork have dropped to 150 degrees internal, which might look a touch pink.
Don’t overcook out of fear and turn your tenderloin tough and dry!
How To Store, Freeze, and Reheat Baked Pork Tenderloin Leftovers
If you love this easy baked pork tenderloin, but can’t eat it all, never fear – it is beautiful and delicious as leftovers.
Since we’re baking this pork in a garlic butter sauce, it will already have a leg up in staying juicy and tender when reheated.
Follow the steps below for perfect reheated leftover pork tenderloin – and for best results, do not reheat in the microwave.
I know in offices there is limited space, so obviously you’ll go ahead and heat in thee microwave if you have nothing else to use (and it will still be great!) but for thee absolute best results, reheat in the oven, while wrapped in foil and heat to piping hot.
To store pork tenderloin leftovers, place in an airtight container and keep in refrigerator for up to three days.
To freeze pork tenderloin leftovers, place in a plastic bag or wrap in plastic wrap and keep in freezer for up to three months.
To reheat pork tenderloin leftovers, let thaw naturally in the refrigerator overnight, and bake at 350, wrapped in foil, until piping hot when ready to serve.
To Make The Best Baked Garlic Pork Tenderloin Recipe You’ll Need:
While this easy baked garlic butter pork tenderloin recipe requires no special equipment, there are a couple tried and true kitchen favorites that help making this dish so much easier – no matter your experience level in the kitchen!
Any large baking sheet, casserole dish, or oven-safe vessel will work – make sure it has a bit of a lip in case you spill a little of the garlic butter out of the foil pouch when cooking or moving the baked pork tenderloin in/out of the oven.
-Large Skillet or Frying Pan
-Oven
The Best Baked Garlic Pork Tenderloin Recipe
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If you’re looking to make this recipe but you only have pork chops – please head here for my very similar Baked Garlic Pork Chop Recipe.
And finally, if you’re looking to GRILL this BAKED pork tenderloin, check out my never-dry Grilled Pork Tenderloin recipe!
And finally, to make this pork tenderloin in an Instant pot, please check out my Best Instant Pot Pork Tenderloin recipe ever!
It is so simple, easy, and BURSTING with flavor – guaranteed to knock your socks off!
The Best Baked Garlic Pork Tenderloin
This is the Best Baked Garlic Pork Tenderloin recipe ever... incredibly easy, delicious, and bursting with Italian garlic butter flavors the whole family loves! An easy pork tenderloin dinner in under an hour - great for meal prep and makes amazing leftovers for a healthy, low carb keto or paleo diet eating plan, too!
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 for foolproof never dry tenderloin
- 4 oz butter, thin 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 1 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 tenderloin with salt and pepper.
- In a large pan, heat oil until shimmery.
- Add tenderloin to pan, and cook on all sides until dark golden brown.
- Add tenderloin to baking sheet.
- Generously coat tenderloin with herb mix.
- Place pats of butter on top of the tenderloin.
- Wrap in foil, bake until pork is 150 degrees internally at the widest part of the tenderloin (about 25 minutes.)
- When pork has come to temperature, remove and let rest 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 449 Saturated Fat 13g Cholesterol 188mg Sodium 253mg Protein 47g
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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. 😉