The best baked garlic butter pork tenderloin recipe ever – rich pork garlic sauce and perfect pork roasted in tender perfection roasted oven.
Easy-to-cook pork tenderloin in under an hour – great for meal preparation and makes incredible leftovers for a healthy, low-carb keto or paleo diet meal plan!
One of my favorite easy recipes has always been an easy-cooked pork tenderloin – hearty, rich and delicious, super easy and soooooo delicious.
Easy garlic butter baked pork tenderloin is an incredibly versatile dinner that tastes great with a ton of different preparations – and it’s great on its own with veggies, stir frys and salads, or even sandwiches and wraps!
This recipe is one of my favorite ways to prepare pork – it’s an unforgettable and extraordinarily easy way to make the best pork tenderloin you’ve ever had, bursting with delicious Italian spices along with a delicious garlic butter flavor.
This pork is panned quickly and then he threw it into the oven where he made cozies to the most amazing garlic butter – he makes his own sauce in the pan.
- 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
- 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.