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Juicy pork tenderloin with garlic and herbs topped with butter that melts over everything to flavor it up even more. Ready in less than 40 minutes, this rich and tender pork will be an easy dinner for any night. This is a great recipe to try if you’ve never cooked pork before; it’s perfect for beginner home cooks!
With flavors so rich and hearty, this will please even experienced home cooks that are looking for something new to make. Searing the pork first keeps some juices locked in; it will keep the pork juicy and tender. Pork tenderloin can dry out if it’s cooked for too long, so it’s very important you cook it for the right amount of time recommended. For 1 lb, cook it for 15-20 minutes; for 2 lb, cook it for 20-25 minutes, and so on and so forth. After it’s seared, it’s rubbed in garlic and herbs and then topped with butter, which melts and blooms the dried herbs and garlic. Baking the tenderloin basically creates its own “pan” sauce with the juices and the butter.
How to make Garlic Butter Pork Tenderloin
After baking the pork, it’s best to let it rest. Cutting it too soon will release any juices and cause the pork to dry out. Do not confuse pork tenderloin with pork loin. They’re two different cuts and the pork loin takes longer to cook. (Full ingredient amounts and complete instructions are available in the recipe card down below).
- Pork Tenderloin: This is the leanest cut of pork and is very easy to dry out. Do not buy pork loin. It takes longer to cook. Just make sure you cut off the silverskin, a white-silver & shiny skin that, if not taken off, will cause the pork to be chewy and not appetizing.
- A Bottle of Italian Dressing: This is used to marinate the pork. Optional, but recommended. Marinating or brining a tenderloin before cooking will always help to soften the meat and keep it from drying out
- Salt, Pepper, Garlic Powder, Onion Powder, Italian Seasoning: You can use fresh herbs or dried for the Italian seasoning. It isn’t too hard to make your own either.
- Garlic: The garlic part to this pork! It also compliments pork dishes very well.
- Butter: This helps add flavor and fat to this recipe by acting as a baste for our pork as it cooks in foil after browning, and mixes with pork’s juices and herbs to create a rich delicious garlic butter sauce that is great drizzled over sliced pork tenderloin when it is done cooking.
Tips & FAQs
- Storage: Keep in an airtight container for up to 3 days.
- Freeze: Transfer to a freezer-safe ziploc bag and freeze for up to 3 months. Thaw overnight. Bake at 350F, wrapped in foil, until piping hot when ready to serve. If reheating from the refrigerator, bake at 350F in a foil pouch until piping hot.
- Is pork loin the same as a tenderloin? Not even in the slightest. They are not the same cuts of meat and aren’t interchangeable in this recipe. Pork tenderloin is unbelievably tender, but pork loin is bigger and tougher. Therefore, it requires a longer cooking time.
- Experiment with different herb combinations. Try sage, thyme, and rosemary. Use fresh instead of dried to make your own fresh Italian seasoning. It’s amazing how many options you have!
Want the recipe? Click print below! Let me know how it came out for you by tagging me on Instagram (@missravenskitchen) and using #missravenskitchen! Follow my Facebook page for updates as well! Let me know if I need to tweak anything.
Garlic Butter Pork Tenderloin
Ingredients
- 2 lb pork tenderloin
- 16 oz bottle of Italian dressing
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 2 tsp dried Italian seasoning
- 6 garlic cloves, minced
- 6 tbsp butter, sliced into 6-8 slices
Instructions
- Place the pork in a ziploc bag and pour in the bottle of Italian dressing. Marinate in the fridge for 12-24 hours.
- Combine the salt, pepper, garlic powder, onion powder, and Italian seasoning. Season the pork with 2 tsp of the herb mixture all over. Mix the garlic with the remaining herb mixture and set aside.
- Line a baking sheet with 2 pieces of aluminum foil. One is for wrapping the pork and one is to line the baking sheet.
- In a skillet, spray with nonstick spray and heat over medium heat. Place the pork into the skillet and sear on both sides, about 2-3 minutes on each side. Remove from the skillet and place onto the foil.
- Rub the pork on all sides with the garlic herb mixture. Place the butter pieces on top of the pork. Wrap the foil around the pork.
- Bake for 20-25 minutes or until the internal temperature reaches 140-145F. Remove from the oven, leaving it wrapped in the foil, and let it rest for 2 minutes.
- Slice on the grain and serve with the butter sauce.
Notes
Storage: Keep in an airtight container for up to 3 days.
- Freeze: Transfer to a freezer-safe ziploc bag and freeze for up to 3 months. Thaw overnight. Bake at 350F, wrapped in foil, until piping hot when ready to serve. If reheating from the refrigerator, bake at 350F in a foil pouch until piping hot.
Is pork loin the same as tenderloin? Not even in the slightest. They are not the same cuts of meat and aren’t interchangeable in this recipe. Pork tenderloin is unbelievably tender, but pork loin is bigger and tougher. Therefore, it requires a longer cooking time.
Experiment with different herb combinations. Try sage, thyme, and rosemary. Use fresh instead of dried to make your own fresh Italian seasoning. It’s amazing how many options you have!
Nutrition Facts
Calories
372.12Fat (grams)
32.84 gSat. Fat (grams)
11.33 gCarbs (grams)
11.2 gFiber (grams)
0.44 gSugar (grams)
8.25 gProtein (grams)
32.02 gSodium (milligrams)
738.66 mgCholesterol (grams)
128.81 mgThe nutrition information provided is an estimate and will vary based on cooking methods and the brands of ingredients used.
Miss Raven's Kitchen 
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