Garlic Butter Roasted Pork Tenderloin
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What could be better than tender, Roasted Pork Tenderloin smothered in a rich, herby, garlic butter sauce? Plus, it’s prepped and cooked in just 45 minutes!
Want more entree ideas? Try my Crispy Pan Fried Chicken Breast, Beef Souvlaki Kabobs with Tzatziki Sauce, and Cafe Rio Sweet Pork copycat recipe.
For more delicious roasted pork tenderloin recipes, check out my posts for Island Glazed Pork Tenderloin, Sheet Pan Pork Tenderloin and Potatoes, and Best Baked Pork Tenderloin.
I’m in love with all the meats and seafood smothered in garlic butter. And really, can you blame me? I mean, what’s not to love? Butter in general makes everything better, and garlic AND butter? That’s a no-brainer.
Not only is this roasted pork tenderloin smothered in an herby garlic butter before it’s baked, but also after it comes out of the oven for a 1-2 punch of flavorful, finger-licking goodness!
Why This Recipe Works
Easy to put together and even easier to eat — this pork tenderloin is a tasty treat!
Buttery — The creamy smoothness of butter makes everything better. Plus, we all have a half a cup of butter in our fridge/freezers right? It’s not just for toast!
Easy — This pork tenderloin roasts in the oven for 35 minutes max. That means you have time to make a salad (may I suggest my Easy Greek Tossed Green Salad?) and a side (for an idea, try my Best Italian Orzo Salad) to go with the pork.
Tender — Using a fork to pierce the meat before smothering the tenderloin in herby butter means when it melts, that buttery goodness will cook right along inside the pork. Letting it rest for another 10 minutes after it comes out of the oven means even more time for the juices to lock in and come out amazingly tender!
Budget-friendly — A large pork loin can easily feed my family of four with lots to spare for leftovers. Cook once, eat two or three times!
Pantry staples — Other than the pork and butter, all you need is salt, pepper, garlic, and an Italian seasoning blend!
Here’s How You Make It
- Preheat the oven to 400 degrees.
- Take a small bowl out and make the garlic butter by combining ½ cup of butter with minced garlic, garlic powder, and herbs. Set this mixture aside.
- Take the pork out of the package and pat it dry with paper towels.
- Using a fork, poke holes all over the pork tenderloin.
- Season the pork all over with salt and pepper.
- Add the tenderloin to a greased, rimmed baking sheet or casserole dish.
- Rub half of the garlic butter mixture all over the top of the pork. Keep the rest in the dish off to the side for later use.
- Put the pork in the oven for about 25-35 minutes. The outside should be brown and the inside should no longer be pink. Use a meat thermometer if you like to take the internal temperature of the tenderloin, it should read 145 degrees for it to be done.
- Finally, take the pork out of the oven and let it rest for 5 minutes. Add the rest of the garlic butter mixture to the top and sides of the tenderloin. Rest again for 5 more minutes.
- Slice and enjoy!
Frequently Asked Questions
A general rule of thumb is to cook pork tenderloin for about 20 minutes per pound at 400 degrees or until the internal temperature reaches 145 degrees.
I don’t cover the pork in the oven. I like for it to get a nice, crispy, browned outside. By using foil to cover the tenderloin, you’ll end up more steaming it all around and it won’t develop that crust. Essentially it’s up to you though how you’d like it to cook and your own personal preference.
Expert Tips
- For the herb mixture, my choice is always Herbs de Provence. But, you can substitute any Italian seasoning blend or make your own with 1 tablespoon of chopped fresh parsley plus 2 teaspoons of any other fresh, chopped herb (like thyme or oregano — or both).
- After resting, the best way to cut into a pork tenderloin is to cut across the grain, rather than parallel to it.
- Salted or unsalted butter. But if you use unsalted, add ¼ teaspoon of salt to the butter mixture alongside the garlic and herbs.
- Want your roasted pork tenderloin more on the spicy side? Add a dash of red pepper flakes (or more if you love the heat!) to the butter.
Most Popular Pork Recipes
- Ultra Juicy BBQ Pork Chops
- Instant Pot Pork Chops and Gravy
- Island Glazed Pork Tenderloin
- Cafe Rio Sweet Pork copycat recipe
- Sheet Pan Pork Chops and Brussels Sprouts
- Pork Chops with Dijon Cream Sauce
- Instant Pot Balsamic Pork Tenderloin
Did you make this recipe? Please rate the recipe below!
Garlic Butter Roasted Pork Tenderloin
Ingredients
- 1 ½ pounds pork tenderloin
- salt and pepper , to taste
Garlic Butter
- ½ cup butter, softened
- 1 teaspoon minced garlic
- ½ teaspoon garlic powder
- 2 teaspoons dried herbs, see note
Instructions
- Preheat oven to 400 degrees.
- In a small bowl stir together all ingredients for the garlic butter. Set aside.
- Pat pork dry with paper towels.
- Use a fork to pierce pork all over a dozen or so times.
- Season pork generously all over with salt and pepper.
- Place pork on a greased, rimmed sheet pan or in a casserole dish.
- Rub half of the garlic butter mixture over the top of the pork. Reserve remaining garlic butter for later.
- Bake for 25-35 minutes until outside is browned and inside is no longer pink. (Internal temperature should read 145 degrees).
- Let pork rest for 5 minutes. Rub remaining garlic butter over the pork. Rest another 5 minutes. Slice, serve, enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Fabulous … it was so tender definitely adding this into our rotation. Thank you for sharing.
I’m so glad you were able to enjoy this recipe! 🙂
Delicious! Adding to my faves for the fam. I just have one question – my pork doesn’t seem to brown up and I don’t want to overcook it. Tips?
There could be a couple of things that happened to prevent the pork from browning. The pork could’ve still been a bit wet and wasn’t completely dry, the oven wasn’t hot enough or you used a pan that was too small so it was “overcrowded” hope this helps and it works better next time! 🙂
Amazing recipe. As I didnt have provence/italian herbs, I sub it for za’atar. Its a winner! Thank U much
Seriously!! So easy and delicious. This tenderloin came out so tender and juicy. I can’t wait to make it again soon. I added a couple sprigs of fresh rosemary to the pan and it tasted fabulous!!
Very easy and delicious. This recipe is a keeper!
I made this as directed and it was moist and delicious. My husband did one on the grill on the same day. Everyone at mine and my husbands was barely touched. Lol.
Can eye of round be done the same way