Pork Tenderloin Recipe

This pork tenderloin recipe is an easy, delicious oven-roasted main course with garlic butter and herbs that’s perfect for weeknight dinners or casual gatherings.

Whenever I think of a fuss-free dinner that still feels special, I turn to this oven-roasted pork tenderloin. It’s a lean cut, so it cooks quickly—just the way I like it after a busy day of errands and garden chores. What makes it unique? A garlicky herb butter rub creates a crispy, flavorful crust, while the inside stays juicy and tender. Plus, it’s naturally gluten-free and pairs beautifully with roasted veggies or a crisp salad. You know what? This dish has been my go-to for holiday buffets, summer barbecues, and cozy winter suppers. Let me explain how simple it is to bring a restaurant-style main course to your kitchen without breaking a sweat.

Why You’ll Love This Pork Tenderloin Recipe

• Ready in under an hour—ideal for last-minute dinner plans
• Lean protein source that fits into balanced meals
• Garlic butter and fresh herbs add crave-worthy flavor
• Oven roasting frees you up to prep sides while it cooks
• Easy clean-up: one baking sheet, minimal dishes
• Versatile recipe—serve hot, sliced thin for sandwiches, or add to salads
• Family-friendly: mild seasoning pleases both kids and adults
• Impressive enough for guests but low-fuss for weeknights

Ingredients

• 2 pounds pork tenderloin (trimmed of silver skin; organic or pasture-raised if possible)
• 2 tablespoons unsalted butter, softened (grass-fed like Kerrygold boosts flavor)
• 3 garlic cloves, minced (fresh for best aroma; jarred works in a pinch)
• 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried; oregano makes a nice swap)
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons olive oil (extra-virgin, cold-pressed)
• 1 teaspoon smoked paprika (optional for a hint of smoky depth)
• 1 lemon, zested and juiced (adds bright acidity)

Tips on ingredients

• Choose tenderloins of uniform thickness so they cook evenly.
• Soft butter blends easily; let it sit at room temperature for 30 minutes.
• Fresh herbs bring vibrant color; dried herbs work fine if you’re in a hurry.

Directions

1. Preheat and prep
   Preheat your oven to 425°F (220°C). Pat the pork tenderloins dry with paper towels—moisture is the enemy of a crisp crust. Line a rimmed baking sheet with foil or parchment paper for quick clean-up.

2. Make the garlic-herb butter
   In a small bowl, mash together softened butter, garlic, rosemary, thyme, lemon zest, salt, pepper, and smoked paprika until smooth. Citrus zest really wakes up the pork, trust me.

3. Rub and rest
   Drizzle olive oil over the tenderloins, then massage the garlic-herb butter all over each piece. Let them rest on the counter for 10–15 minutes—this tempers the chill and helps the flavors sink in. Meanwhile, tidy up your workspace.

4. Brown on the stovetop (optional trick)
   Here’s the thing: a quick sear deepens flavor. Heat a cast-iron skillet over medium-high heat, add a touch of oil, then brown each side of the tenderloin for 1–2 minutes. Don’t skip this if you can!

5. Roast in the oven
   Transfer tenderloins to the prepared sheet (if you seared, you can finish them right in the pan). Roast for 18–22 minutes, or until an instant-read thermometer reads 145°F (63°C) in the thickest part.

6. Rest and slice
   Remove from oven, tent loosely with foil, and let it rest for 5–10 minutes. Resting is key—juices redistribute, and you avoid a dry roast. Slice into ½-inch medallions for perfect presentation.

7. Plate and garnish
   Arrange pork slices on a platter. Spoon any pan juices over top, add a squeeze of fresh lemon juice, and scatter extra rosemary sprigs.

Servings & Timing

• Servings: 4–6 as a main course
• Prep Time: 15 minutes (plus 10 minutes resting)
• Cook Time: 20 minutes (plus optional 2-minute sear per side)
• Total Time: approx. 45 minutes from fridge to table

Pork Tenderloin Recipe Variations

• Swap pork: use beef tenderloin for a special-occasion roast.
• Sweet glaze: brush on a honey-mustard sauce during the last 5 minutes of roasting.
• Spice it up: stir 1 teaspoon chili powder into the butter for a smoky kick.
• Mediterranean twist: swap rosemary and thyme for oregano and add toasted pine nuts.
• Weeknight shortcut: skip searing and grill the tenderloins over medium heat for 12–15 minutes, turning often.

Storage & Reheating

Refrigerate leftover slices in an airtight container for up to 4 days. Freeze in zip-top bags for up to 3 months—flatten into a single layer for easy thawing. To reheat, warm in a 325°F oven for 10–12 minutes, covered with foil to retain moisture, or gently microwave on low power in 30-second bursts. Make-ahead tip: prep the garlic-herb butter up to 2 days in advance and store in a small jar in the fridge.

Notes

As a home cook who’s tested this more times than I can count, here’s a nugget: don’t skip the rest periods—both before and after roasting—to hit that juicy sweet spot. I’ve learned that trimming the silver skin well prevents chewy bites. Also, if you find your roast is browning too fast, tent it loosely with foil after 10 minutes.

FAQs

Q: Can I use pork loin instead of tenderloin?
A: Yes, but increase roast time by 5–10 minutes as pork loin is thicker.

Q: How do I know when the pork is done?
A: Use an instant-read thermometer—145°F in the center is safe and juicy.

Q: Is smoked paprika necessary?
A: No, it’s optional; it just adds a gentle smoky layer if you like depth.

Q: Can I marinate overnight?
A: Absolutely—just cover and refrigerate. Bring to room temp before roasting.

Q: What sides go best with this dish?
A: Think roasted carrots, garlic mashed potatoes, or a crisp green salad.

Q: Can I make this dairy-free?
A: Swap the butter for a dairy-free spread or extra olive oil, then pile on fresh herbs.

Q: Any tips for slicing evenly?
A: Chill the meat briefly after resting—this firms it up and yields tidy medallions.

Q: How do I reheat without drying it out?
A: Cover with foil and add a splash of broth or water when warming in the oven.

Conclusion

This Pork Tenderloin Recipe has all the hallmarks of a weeknight winner—easy prep, standout flavor, and plenty of room for tweaks. Give it a try the next time you need a delicious roasted main course that never fails to impress. Drop a comment below with your favorite herb combo or questions, and don’t forget to explore my site for more easy, tasty recipes!