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!  

overhead sliced pork tenderloin on platter with serving fork

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! 

hands holding platter of roasted pork tenderloin

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 and side 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! close up view of roasted sliced pork tenderloin with herbs on top

Here’s How You Make It

  1. Preheat the oven to 400 degrees.
  2. 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.small glass bowl of garlic herb butter with spoon
  3. Take the pork out of the package and pat it dry with paper towels. 
  4. Using a fork, poke holes all over the pork tenderloin. 
  5. Season the pork all over with salt and pepper. 
  6. Add the tenderloin to a greased, rimmed baking sheet or casserole dish. 
  7. 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.garlic butter rubbed on uncooked pork loin on sheet pan
  8. 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.
  9. 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
  10. Slice and enjoy!  

close up view of roasted pork tenderloin with herbs on top

How Many Minutes Per Pound do you Cook a Pork Tenderloin?

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. 

Should you Cover Pork Tenderloin in the Oven?

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. 

up close slice of pork tenderloin with herbs and serving fork

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. 
  • When adding butter, I tend to use the salted variety. 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. 

roasted pork tenderloin with fresh herbs on platter

Most Popular Pork Recipes

Did you make this recipe? Please rate the recipe below!

overhead sliced pork tenderloin on platter with serving fork

Garlic Butter Roasted Pork Tenderloin

What could be better than tender, roasted pork loin smothered in a deep, rich, herby, garlicky butter sauce? Plus, it's prepped and cooked in just 45 minutes!  
4.94 from 15 votes
Prep Time: 10 minutes
Cook Time: 30 minutes
0 minutes
Total Time: 40 minutes
Servings: 4 servings


  • 1 1/2 pounds pork tenderloin
  • salt and pepper to taste

Garlic Butter

  • 1/2 cup butter softened
  • 1 teaspoon minced garlic
  • 1/2 teaspoon garlic powder
  • 2 teaspoons dried herbs see note


  • 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!


Herbs: I love Herbs de Provence, but you can use any favorite Italian seasoning blend OR substitute 1 tablespoon of chopped fresh parsley + 2 teaspoons fresh chopped other herb (like thyme or oregano)
Butter: If using unsalted butter, add 1/4 teaspoon salt to the butter mixture. 
Spice it up: Add 1/4-1/2 teaspoon crushed red pepper flakes to the butter for a tasty hint of heat!


Calories: 226kcal | Carbohydrates: 2g | Protein: 36g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 114mg | Sodium: 121mg | Potassium: 709mg | Fiber: 1g | Sugar: 1g | Vitamin A: 69IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 2mg
Did You Make This Recipe?Tag @cremedelacrumb1 on Instagram and hashtag it #cremedelacrumb!


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Recipe Rating


5 stars
Best flavor! Made it a second timein my traeger and it was delish!

    I’m so happy to hear that you loved this Summer! I love that you tested it out on the Traeger as well – YUM! Thanks for your feedback! 🙂

Looks delicious.. Is it tender after cooking?

Do you use a pork loin or pork tenderloin?

    Tenderloin 🙂

4 stars
This was very flavorful, but it did not brown as it should Have. I think the instructions should have mentioned to turn the meat over halfwAy through

5 stars

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