Garlic Butter Herb Roasted Pork Tenderloin
Prep Time: 15 minutes Cook Time: 25–35 minutes Servings: 6–8
Ingredients
For the Pork Tenderloin
- 2 pork tenderloins (1–1.5 lbs each)
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon onion powder
For the Garlic Butter Herb Sauce
- 4 tablespoons unsalted butter
- 5 garlic cloves, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon fresh thyme leaves
- 1 tablespoon honey
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon red pepper flakes (optional)
Instructions
1. Preheat the Oven: Preheat your oven to 400°F (200°C). Prepare an oven-safe skillet or line a baking sheet with aluminum foil.
2. Prepare the Pork: Pat the pork tenderloins dry with paper towels and carefully remove any silver skin.
3. Season the Tenderloin: Mix salt, black pepper, smoked paprika, garlic powder, dried thyme, dried rosemary, and onion powder in a small bowl. Rub the pork with olive oil, then coat evenly with the seasoning mixture.
4. Sear the Pork: Heat an oven-safe skillet over medium-high heat. Sear the tenderloins for 2–3 minutes per side until a golden-brown crust develops.
5. Make the Garlic Butter: Melt butter in a small saucepan over medium-low heat. Add minced garlic and sauté for 30–60 seconds until fragrant.
6. Add Fresh Herbs: Stir in parsley, rosemary, thyme, honey, lemon juice, Dijon mustard, and red pepper flakes if using. Mix until combined.
7. Coat the Pork: Brush half of the garlic butter herb sauce over the seared tenderloins. Reserve the remaining sauce for serving.
8. Roast: Transfer the skillet to the preheated oven and roast for approximately 15–25 minutes, or until the thickest part of the pork reaches an internal temperature of 145°F (63°C).
9. Add the Remaining Sauce: Remove the pork from the oven and spoon the reserved garlic butter sauce over the tenderloins.
10. Rest the Meat: Allow the pork to rest for at least 3–5 minutes before slicing to help retain its juices.
11. Slice and Serve: Cut the tenderloins into thick, even slices and arrange them on a serving platter.
12. Finish: Drizzle with warm garlic butter sauce and collected meat juices. Garnish with fresh parsley and serve immediately.
Tips
- Use a meat thermometer to prevent overcooking and keep the pork tender and juicy.
- Allow the pork to rest before slicing for better moisture retention.
- Fresh herbs provide a brighter flavor, but dried herbs can be substituted in smaller quantities.
- Avoid burning the garlic when preparing the butter sauce.
- Serve with roasted potatoes, mashed potatoes, steamed vegetables, or a fresh green salad.
- Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Nutritional Benefits
- High in Protein: Pork tenderloin provides protein that supports muscle maintenance and repair.
- Rich in B Vitamins: Contains vitamins B1, B6, and B12, which support energy metabolism and normal nervous system function.
- Good Source of Minerals: Provides zinc, selenium, and phosphorus.
- Healthy Fats: Olive oil contributes heart-friendly monounsaturated fats.
- Garlic and Herbs: Add flavor and provide small amounts of beneficial plant compounds.
- Naturally Low in Carbohydrates: Suitable for many lower-carbohydrate meal plans, depending on the accompanying side dishes.
