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This is the garlic butter baked pork tenderloin I’ve made more than any other recipe on this site – a foil-pouch method I perfected as a newlywed after one too many dry, bland dinners. It sears fast for a golden crust, then bakes wrapped in butter and herbs so it stays juicy the whole way through. No fuss, no guesswork, and it’s been a reader favorite since I first posted it in 2012.
For a sweeter twist, try my Teriyaki Pork Tenderloin.
Don’t want all the extras in a recipe post? We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.
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.
Table of contents
- Quick Recipe Facts
- How to Make the one Baked Pork Tenderloin Recipe I trust, every time
- Ingredients for Baked Pork Tenderloin
- Equipment Needed
- Baked Pork Tenderloin Recipe Step by Step:
- Pro Tip: Why We Sear First
- Common Mistakes to Avoid
- When is Pork Tenderloin Done?
- Is it Better to Cook Pork Tenderloin at 350 or 400 Degrees?
- Should I Sear Pork Before Baking?
- Can I use Parchment Instead of Foil?
- Pork Loin or Tenderloin?
- How to Get Perfect Baked Pork Tenderloin
Why You’ll Love This Recipe
- Juicy every time – the sear locks in a golden crust, then the foil pouch steams the pork in garlic butter so it never dries out.
- One pan, minimal cleanup – everything happens on a single sheet pan.
- Ready in 45 minutes – 5 minutes of prep, and the oven does the rest.
- Foolproof – go by temperature, not time, and you genuinely cannot mess this up.
Quick Recipe Facts
| Prep time | 5 minutes |
| Cook time | 40 minutes |
| Total time | 45 minutes |
| Servings | 6 |
| Method | Sear + foil-pouch bake |
| Oven temp | 380°F |
| Done at | 145°F internal |
How to Make the one Baked Pork Tenderloin Recipe I trust, every time
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.
For a slightly sweeter kick, check out my Teriyaki version.
Ingredients for Baked Pork Tenderloin
- Pork tenderloin (2 lb) – not pork loin (see comparison below). Lean, mild, and quick-cooking.
- Extra virgin olive oil – for browning; pork tenderloin has little fat of its own, so oil helps it sear instead of steam.
- Celtic sea salt and fresh cracked pepper – season generously; this is a lean cut and needs it.
- Butter (4 tbsp) – bastes the meat as it bakes and becomes a garlic butter pan sauce.
- Garlic (2 tbsp, minced) – the core flavor. Garlic powder works in a pinch.
- Italian herb blend – basil, oregano, thyme, parsley, sage (or 2 tbsp pre-mixed Italian seasoning).
- Optional marinade: Italian dressing, 12–24 hours ahead, if you want extra tenderness and flavor.
Equipment Needed
- Half sheet pan
- Heavy-duty foil (or parchment)
- Instant-read meat thermometer (this is the one tool that actually prevents the #1 complaint in the comments — over/undercooked pork)
Baked Pork Tenderloin Recipe Step by Step:
Once you gather your ingredients, we will use this method:
Prep
Preheat oven to 350 degrees. Line baking sheet with aluminum foil or parchment paper. In a small bowl, combine garlic, basil, oregano, thyme, parsley, and sage. Set aside.
Season
Generously season meat with salt and pepper.
Sear
In a large pan, heat oil until shimmery. Add meat to pan, and cook on all sides until dark golden brown.
Add Herbs & Butter
Transfer to baking sheet. Generously coat with herb mix. Place pats of butter on top of the meat.
Bake
Wrap in foil (or parchment), bake until meat is 145 degrees internally at the widest, thickest part of the tenderloin (about 25 minutes for a 2lb roast).
Rest, Slice, Enjoy!
When pork has come to temperature, remove and let rest, tented with foil, for at least five minutes to lock in juices.
Pro Tip: Why We Sear First
You’ll see some recipes skip searing entirely. It’s a valid shortcut – but searing first gives this recipe its golden, caramelized crust and deeper flavor that a plain bake can’t match, and it only adds about 5 minutes. If you’re short on time, skip the sear and the foil pouch: season the pork, place it directly in a baking dish, and roast uncovered at 400°F for 20–25 minutes until it hits 145°F. You’ll get a faster dinner with a slightly softer crust.
Common Mistakes to Avoid
- Cooking by time instead of temperature. Tenderloin size varies a lot — always pull it based on a thermometer reading, not the clock.
- Skipping the rest. Cutting immediately releases the juices you just locked in. Give it at least 5 minutes.
- Overcooking “to be safe.” 145°F with a little pink in the center is fully safe per USDA guidelines and far juicier than well-done.
- Confusing loin for tenderloin. They’re not interchangeable — see below.
- Not patting the meat dry before searing. Wet pork steams instead of browning.
When is Pork Tenderloin Done?
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 Pork Tenderloin at 350 or 400 Degrees?
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.
Can I use Parchment Instead of Foil?
Using parchment paper is absolutely fine for this method if you would rather use it instead of foil – just fold into a pouch like foil and you’re set!
Pork Loin vs. Pork Tenderloin
| Differences | Pork Tenderloin | Pork Loin |
|---|---|---|
| Size | 1–2 lbs, long and thin | 3+ lbs, wide and thick |
| Cook time (this recipe) | 25–30 min | +20–30 min longer |
| Texture | Very tender | Slightly firmer |
| Best for | Weeknight dinners | Feeding a crowd |
This recipe is written for tenderloin. If you’re working with a loin, follow the same method but add 20-30 minutes – always confirm with a thermometer rather than the clock. For a dedicated loin recipe, try Garlic Herb Butter Pork Loin and Potatoes.
My Pro Tip
Pork Loin or Tenderloin?
Be sure to select a pork tenderloin, not a pork loin, when making this recipe. A loin will work – but it needs to roast in the oven longer.
Since both are lean cuts of meat, the method is basically the same, just with different timing. Always use an instant-read thermometer to gauge your progress!
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!
See our web story here or an updated story here.
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.
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.
My Pro Tip
Go by Temp, Not Time
I get a lot of comments from readers saying they loved the recipe, but it took longer or shorter. ALWAYS go by the temperature from an electronic meat thermometer, rather than your clock. Meat size and shape can vary wildly – so go by temp, not time.
The time in the recipe is simply a guideline – do not use it as the rule!
Removing Silver Skin from Pork Tenderloin
Pork tenderloin can sometimes have a thin, shiny strip of connective tissue called silver skin. It doesn’t break down when cooked and can make the meat tough if left on. To remove it, slide a sharp knife just under the silver skin, then angle the blade slightly upward and gently cut it away in long strips while pulling the silver skin taut with your other hand.
Removing silver skin is optional. Many cooks choose to leave it on, especially for quick weeknight meals. If left in place, the pork will still be flavorful and tender, but you may notice a slightly chewy edge where the silver skin remains.
Timesaving tip: If you’re short on time or cooking the tenderloin whole, it’s perfectly fine to leave silver skin and trim it off after cooking if needed.
What Wine to Serve With Pork Tenderloin
A buttery Chardonnay, a dry Provence Rosé, or a light Pinot Noir all complement the garlic butter without overpowering the pork.
What to Serve With Baked Pork Tenderloin
Storage & Reheating
- Fridge: airtight container, up to 3 days.
- Freezer: wrap tightly, up to 3 months – freeze in individual portions.
- Reheat: thaw overnight in the fridge, then bake at 350°F wrapped in foil until hot, or pan-fry slices in butter.
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Best Easy Baked Pork Tenderloin
Equipment
Ingredients
- 1 bottle Italian Salad Dressing, optional marinade
- 2 tbsp extra virgin olive oil
- 1 tbsp sea salt
- ½ tsp fresh cracked pepper
- 2 lb pork tenderloin
- 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
- (Optional) Place pork tenderloin in a Ziplock bag or bowl and cover in the Italian Dressing, marinate for 12-24 hours.
- Preheat oven to 380 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 meat to pan and quickly sear 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 145 degrees internally at the widest, thickest part of the tenderloin (about 30 minutes for a 2lb roast)
- 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 380, wrapped in foil, until piping hot when ready to serve.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Bake Pork Tenderloin Recipe FAQs
This recipe calls for baking/roasting at 380 degrees in a foil pouch.
While this is lower than many roast recipes, it works with the pouch to keep your pork from drying out and staying tender and juicy!
We have in the past called for 350 degrees for this recipe, but after reader feedback have adjusted the recipe to be 380 degrees – high heat, but not so hot the outside cooks and dries out while the middle takes longer to come to temperature.
It’s important to use a meat thermometer to ensure that the pork reaches an internal temperature of 145°F (63°C) in the center before eating.
This recipe will result in juicy, tender pork medallions – for a steak – so we are cooking it fast, like a beef steak.
This recipe is great in a slow cooker, too – but will have a different texture. The outside sear won’t be as crisp, and the meat will have a softer texture.
You can use either fresh or dried herbs in this recipe.
If using fresh, you might want to add a bit more, since dried herbs are more intense.
Pork can be slightly pink and fully safe to eat as long as it has reached 145 degrees internal temperature.
Remove the meat from the oven at 140 degrees, opening a small bit of the foil pouch to release steam, rest, and carry over cook until the meat is 145 degrees internally after a 10-15 minute resting period.
Meat can be reheated in a foil pouch, baked in the oven at 350 degrees until it reached 140 degrees F.
It can also be pan fried with a little butter, or microwaved, to reheat. Use or reheat pork within 3-4 days.
If your meat has a large silver skin, you may remove it. However, if you don’t want to remove the silver skin, this method will give you tender results, regardless.
Thank you for mentioning the click to recipe button! I like to read an entire post when I have the time for tips, and just because I appreciate the background of the recipe and the author themselves. But the quick button when returning to the page is a great to have.
Anyway, my questions are: What am I marinating the pork in? I might have missed it in your post but is it all the spices? I know it’s optional but I wanted to try this both ways.
Should I keep a meat thermometer in or will that let the steam out?
Also, any significant difference in time if I put two tenderloins in? (separate foils, same baking sheet)
Hi Lisa,
I am glad you enjoy reading the blog content, we get readers who like skipping and some who like reading. 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) – if you’d like to kick your dinner up a bit, or are trying a different technique, marinating makes this recipe taste even better.
For more than one tenderloin they should cook about the same speed, be sure you check with a thermometer for doneness.
As far as the thermometer goes, for any large piece of meat like this, I use a digital thermometer that has a metal probe. I insert the probe before the meat goes in the oven and close the oven on the metal cord (it is designed to work with the oven door closed) and the alarm will sound when the meat is at the correct temperature. You can click this link to see the one I use, it’s a kitchen must.
Just a quick question; What’s with the seven photos that appear to be a pork tenderloin being prepped with flour, eggwash(?), bread crumbs & finally the prepped tenderloin in a foil pocket? Don’t see anything anywhere in the recipe including the added ingredients to bread the tenderloin or the process so why the photos with no explanation? Is it supposed to be an added alternative without any explanation? I’ve cooked tenderloins before but not breaded although it’s seems like a very interesting add….. thank you!
Hey Tom – the photos might just be coming up small, they are just showing the melted butter and herbs coating the pork, no breadcrumbs or eggwash.
I made this tonight. I took the tenderloins out of the aluminum foil. I cut them into slices. I put them in a casserole dish. I poured the juices on top of the slices. I put the tenderloin back into the oven and let the juices carmelized. I cooked foil wrapped baked potatoes and fresh green beans. It was delicious and both tenderloins were consumed. It’s a keeper!
Ok so I followed the recipe with two large tenderloin pieces. I mixed up the spices as the recipe said. I seared the tenderloin placed them in a baking pan rubbed on the mixture added butter covered everything in foil.
It’s terrible. The meat in overly garlicky and dry as a bone my wife and son both turned it down and I cooked some leftovers instead. Sorry not trying this again.
Hey G,
Sorry it didn’t work out for you, what a bummer! So, I’m guessing if it was dry as a bone your pork was probably overcooked. I really caution in the post to go off a meat thermometer vs cooking time since pork tenderloins can vary wildly with how thick they are and how fast they cook. I understand you don’t want to try this one again, but next time making a pork tenderloin, I’d keep that meat thermometer hand and remove pork from heat when it reaches 140 degrees at the fattest part of the meat, and let it carryover cook to 145. That will help your pork stay nice and juicy!
I’ve cooked this 1pork tenderloin like recipe calls for,stuck a ThermoPro into it and it was perfectly done just like recipe calls to do,could it be because you had 2tenderloins and you do know that port loin and pork tenderloin are 2differant type of pork?just wondering and trying to figure out why your meat was dry because I’ve done this so many times and it’s so juicy
Same thing here, followed recipe within 95%. Two tenderloins, which if anything will help the case. Super overcooked, came out of the oven at 175* and super dry. I had to throw both away.
Hey Joseph – Pork tenderloin can overcook very quickly – which is why in the recipe (and the notes above, which most people skip over, though I promise it’s not my life story) I caution to go by pork temperature, not by cook time. It does have to be checked partway through cooking to see how it is progressing, as pork tenderloins cook at different speeds, many ovens vary wildly, and the browning step can cook pork differently for each home cook doing it. I am so sorry you had to throw out your pork, and hope you have success with a reduced cook time in the future.
Hey can I pit like potatoes in the foil like on ur pork loin recipe ?? I love roasted potatoes but nkt sure never wrapped them with foil with meat ??
Heather – I have a recipe with a pork loin and potatoes actually! I don’t like to wrap the potatoes in foil with the tenderloin since they tend to get a bit soggy that way with all the liquid pooling in one spot (great for pork, not as much crispy potatoes). You can find that recipe here: https://sweetcsdesigns.com/garlic-herb-butter-baked-pork-loin-and-potatoes/
Can you brown and cook this pork tenderloin on the gas grill ?