Garlic Butter Pork Tenderloin Recipe
Perfectly cooked in a garlicky butter sauce, this garlic butter pork tenderloin recipe is going to have you reaching for seconds. Simple enough for a quick weeknight dinner but looks fancy enough for a holiday dinner.
Servings: 8 people
Ingredients
- 2 pounds pork tenderloin
- Salt and pepper to taste
- ¼ cup unsalted butter softened
- 1 tablespoon chopped fresh parsley plus additional for topping
- 1 tablespoon fresh thyme remove leaves from the stem
- 2 cloves garlic minced
- ½ teaspoon onion powder
- 1 tbsp olive oil
Instructions
- Preheat oven to 425 degrees.
- Pat pork dry with paper towels.
- Season all sides of the tenderloin with salt and black pepper. Set aside
- In a small bowl add butter, parsley, thyme, garlic and onion powder. Mix well to combine all the ingredients together. Set aside.
- In a cast iron skillet, heat 1 tablespoon of olive oil over medium heat.
- Add the pork to the skillet and sear for 2-3 minutes each side. This part is important to give the pork a brown crust.
- Remove skillet from the heat. Using a fork or spoon, spread the garlic butter mixture over the top of the pork.
- Transfer skillet to the oven and bake for 20-25 minutes or until the pork reaches an internal temperature of 145 degrees.
- Remove from oven and let rest for 5 minutes.
- Slice pork into 1-inch thick slices and serve.
Notes
- Make sure you pat the pork dry before adding it to the skillet so you get a nice sear.
- Avoid moving the tenderloin too much as you sear. It needs time to build up a crust.
- Use an instant-read thermometer to check the internal temperature of the pork has reached 145F/63C.
- To store: Store leftover pork tenderloin in an airtight container in the fridge for up to 4 days. Ideally, you don't slice them all so they don't dry out.
- To reheat: Reheat the pork in the microwave until warmed throughout.
- To freeze: You can freeze cooked tenderloin in a freezer-safe container for up to 3 months.
Nutrition
Serving: 1/6 | Calories: 303kcal | Carbohydrates: 1g | Protein: 39g | Fat: 15g | Cholesterol: 130mg | Sodium: 474mg | Potassium: 650mg