I’ve been making pork tenderloin with a method I perfected when I was a newlywed and frustrated with recipes I always seemed to mess up – and I go back to this recipe time and time again because it truly is the Best Baked Pork Tenderloin Recipe with the best flavor!

When I was first learning how to cook at home for myself, I came up with this foolproof method that will be your next go-to. I didn’t grow up eating a lot of pork because my dad wasn’t a fan of it – so when I got married and I was making more of the food my husband loved, it took me a while to find a Pork Tenderloin Recipe that didn’t make a huge mess, stick to the pan, dry out completely, or just give super bland flavor – so I worked to make the perfect recipe for super tender, juicy pork like I’d get in restaurants.

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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.

How to Make Baked Pork Tenderloin

I perfected a foil-baking method that steams and roasts the seared meat as it cooks – all in a sauce that requires nothing more than some time in the oven.

To make this dish, we’re going to quickly skillet-sear for better color and flavor, 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. For a slightly sweeter kick, check out my Teriyaki version.

Ingredients for Baked Pork Tenderloin

• Extra virgin olive oil – olive oil is a great lightly flavored fat that is perfect for browning pork in before baking. Since our meat doesn’t have much fat, it is helpful to add oil to a pan to help brown it quickly without cooking through, for the best color and extra caramelized flavor!
• Celtic sea salt and fresh cracked pepper – I find using a high quality celtic sea salt not only improves the flavor of foods, but doesn’t have as high a sodium content as table salt, even though it often has a “saltier” flavor. Likewise, we prefer using freshly cracked pepper for the most intense and flavorful heat from peppercorns.
• Pork tenderloin – a fabulous low carb, lower fat meat that has a classic light, clean flavor and juicy texture when baked – the meat is easy to pair with other dishes, doesn’t contain much fat or gristle for picky eaters to fuss over, and is easy to prepare for beginners.
• Butter – butter helps to add flavor and fat to this recipe by acting as a baste for our pork as it cooks in foil after browning, and mixes with pork’s juices and herbs to create a rich delicious garlic butter sauce that is great drizzled over sliced meat when it is done cooking.
• Garlic – garlic has a pungeant, earthy flavor that is a nice addition to pork’s light flavor, making it meatier, and giving a richer, more developed flavor. You can use a couple of teaspoons garlic powder to add even more garlic flavor.
• Basil*
• Oregano*
• Thyme*
• Parsley*
• Sage*
• *OR 2 tbsp Italian Herb Seasoning Blend – you can mix your own Italian Herbs or use pre-mixed herbs, fresh or dried, to flavor pork. Since our meat has a light flavor, we’re going with classic Italian herbs that won’t overpower the pork and make a lovely sauce when mixed with butter as pork bakes. See other herb and flavoring ideas below.

How to Bake Garlic Pork Tenderloin:

When is Pork Done Cooking?

Remove from oven at 140 degrees. Cooking to 145 means removing meat from the oven at 140 degrees – as it will carryover cook the additional 5 degrees in the foil as you let it rest.

Pork is done cooking at 145 degrees. The USDA set the guideline of 145 degrees as a safe temperature for pork consumption. This might look a touch pink – pink pork is no longer an indicator of “doneness”, or that the tenderloin is unsafe to eat, as long as it has reached 145 degrees. Don’t overcook out of fear and turn your dinner tough and dry!

Is it Better to Cook a Pork Tenderloin at 350 or 400?

While it is often better to cook pork quickly at 400, this recipe involves cooking in a foil pouch – so the moisture from the pork and butter will circulate to help cook it faster, without drying out. If skipping the foil pouch, cook at 400.

Should I Sear Pork Before Baking?

Brown before roasting. 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 and brings a rich, caramelized flavor that makes this recipe irresistible! Searing meat before baking also helps it look less gray, giving it a much more appetizing appearance.

Pork Loin vs Tenderloin

I get a lot of questions on this recipe on whether to use a tenderloin or loin – and what the difference is between the two 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 tenderloin is much longer and skinnier.

• 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!
• To make this recipe with a loin, which is larger and thicker than a tenderloin, continue with the recipe exactly as called for below, but plan on an additional 20-30 minutes (this will vary depending on your loin – I always advocate for cooking off temperature, rather than time, when cooking meat, but this time-frame should help you plan your dinner around.)

How to Get 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!

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How to store leftovers. If you love this easy recipe, but can’t eat it all, never fear – it is beautiful and delicious as leftovers.

• In the fridge. Place all leftovers in an airtight container and keep in refrigerator for up to three days.
• In the freezer. 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.

How 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 tenderloin in a bit of butter or olive oil – simply cook on medium until very hot – and serve. Of course, you can always microwave to piping hot, too.

Marinate before cooking. Marinating or brining meat 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) – if you’d like to kick your dinner up a bit, or are trying a different technique, marinating makes this recipe taste even better.

Remove silver skin. If your meat has a large sliver skin (the tough, white membrane that is often trimmed off and removed by many grocers, but is sometimes still left on), you can remove it by making a small slit with a sharp knife and pulling the membrane off the tenderloin to remove before marinating and cooking. This process is just like removing silver skin from ribs.

Let rest. Let meat rest for 5-10 minutes after removing from the oven to lock in the juices – don’t cut too early, or they will all run out!

Try other herbs & spices. Add a couple teaspoons garlic powder, onion powder, paprika, rosemary – even some mustard – to customize your own flavors! You want 1-2 tablespoons of seasoning total, so you can mix and match your favorites as you’d like.

Make gravy. Combine pan sauce drippings with a simple roux in a pan with some broth to make a rich, decadent gravy. Simmer on the stove at medium-high heat, whisking frequently, until thickened.

Recipe FAQs

What to Serve With This recipe

What Wine to Serve With Pork Tenderloin

If you’re looking for wines that compliment pork without overpowering it, try some of my favorite wines to pair with this dish:

• Chardonnay: A buttery, oaked Chardonnay complements the rich, garlicky flavors and the tender texture of the pork. Look for one from California or Burgundy.
• Viognier: This aromatic white wine with floral and stone fruit notes pairs beautifully with the garlic butter, adding a nice contrast to the savory dish.
• Sauvignon Blanc: If you prefer a lighter white, a Sauvignon Blanc (especially from New Zealand or the Loire Valley) has enough acidity to cut through the richness while highlighting the garlic.
• Pinot Noir: A light-bodied red like Pinot Noir has the right balance of acidity and red fruit flavors to complement the pork without overpowering it.
• Grenache: This versatile red has a soft, fruity profile with mild tannins, making it an excellent match for garlic and herbs.
• Gamay: Known for its light and fruity profile (think Beaujolais), Gamay works well with pork tenderloin, offering a fresh and lively contrast to the richness of the dish.
• Provence Rosé: A dry rosé from Provence is a great middle ground, offering freshness and fruitiness to balance the garlic butter flavors.

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