Sometimes it’s the simple recipes that are the best. This recipe is just about as simple as it gets. Pork tenderloin is seasoned with a little salt, pepper, and herbs and then seared and baked in a garlic butter. It’s simple, but it’s absolutely delicious!

For more pork tenderloin recipes, try our easy Air Fryer Pork Tenderloin.

Why My Recipe

  • Looks like it took hours to make but is ready in only 20 minutes!
  • Made in one skillet that transfers to the oven for easy cleanup.
  • Tenderloins are hard to dry out, making them perfect for beginners.
Closeup of Garlic Butter Pork Tenderloin being cut on a cutting board.

We think pork tenderloin is seriously underrated! It’s a long, slender cut of meat taken from the muscle along the backbone of the pig. This lean and tender cut is prized for its versatility and delicate flavor. Plus, it’s hard to dry out and super easy to cook. Pork tenderloin is usually found in the meat section of most grocery stores, either packaged whole or pre-cut into smaller portions. It is also often available at butchers and specialty meat shops.

Ingredient Notes

Ingredients for Garlic Butter Pork Tenderloin.
  • Pork Tenderloin: These typically come trimmed and ready to go. If you happen to get a tenderloin with a little skin or extra fat feel free to trim it off.
  • Butter: Adds richness and helps in browning.
  • Garlic: Freshly minced garlic cloves are recommended for the best flavor. If using pre-minced garlic from a jar, 1 teaspoon equals about one clove.
  • Italian Seasoning: Use store-bought Italian Seasoning or make your own blend.

Pork Tenderloin vs. Pork Loin

Pork tenderloin is a small, thin strip of meat that comes from the backbone area. It is always sold boneless and only weighs 1 to 1 1/2 pounds. Pork tenderloin is the most tender cut of pork. It is best suited for quick cooking using high heat.

Pork loin is a large, lean piece of meat cut from the back area. It is best suited for cooking over medium heat or slow-roasted in the oven.

Pork tenderloin and pork loin cannot be used interchangeably.  

Pink is Right!

Can pork tenderloin be a little pink? Yes! And it actually SHOULD be a pale pink color in the middle. The USDA recommends that pork be cooked to an internal temperature of 145 degrees Fahrenheit. At 145 degrees Fahrenheit, you will have the juiciest pork tenderloin possible which will be a pale shade of pink in the center, but still fully safe to eat. Even overcooked tenderloin can still have a pink hue. Remember, pork is a red meat like beef.

Closeup of tongs picking up Garlic Butter Pork Tenderloin on a skillet with mashed potatoes and asparagus in the background.

Serving Suggestions

Veggies: Easily add some veggies making this a one-pan meal! We recommend asparagus, green beans, or broccoli, as they have a similar cooking time—just throw them in!

Rice: Round out your meal with a side of carbs to fill you up. Quickly steam some white or brown rice, and dinner is ready!

Potatoes: Pair with a side of creamy, garlic mashed potatoes or throw some potatoes in the oven while your pork tenderloin cooks. Our Honey Roasted Smashed Potatoes are a great option because you don’t have to chop up your potatoes. Just throw those small potatoes on a baking sheet and quickly smash them once they’ve finished baking.

Storage & Reheating

Refrigerate leftovers in an airtight container for up to 4 days.

Freeze leftover portions in an airtight container or resealable plastic freezer bag. Thaw in the refrigerator overnight.

Reheat in a skillet with 1 tablespoon of butter over medium-low heat until warmed through for the best reheating results.

Reheat in the air fryer at 350°F for 4-6 minutes, or until the internal temperature reaches 145°F.

Microwave on high in 30-second increments, until warmed through.

More delicious pork recipes…

Tried this recipe out tonight. Rachel you’re right! It’s simple yet delicious! My five year old who is still learning to try new foods liked it too! A win for this family!

– Robyn B.
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