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PORK TENDERLOIN EVER
December 5, 2022 by Courtney ODell 401 Comments

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Tender, juicy, delicious and delicious with a crunchy crust – the

best baked pork tenderloin recipe ever has loads of garlic butter
flavor baked to perfection in less than 40 minutes!

Hi- I'm Courtney O'Dell, the

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The Best Baked Garlic Pork Tenderloin Ever

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TABLE OF CONTENTS
Baked Pork Tenderloin
TRENDING TRAVEL
How to Bake Pork Tenderloin

Tips and Tricks to Bake Perfect Pork Tenderloin & FAQs

Recipe FAQs

What to Serve With Pork Tenderloin

The Best Baked Pork Tenderloin Recipe

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BAKED PORK TENDERLOIN

One of my favorite easy recipes has always been an easy baked
pork tenderloin – it is hearty, rich and delicious, super easy to
make, and so delicious.

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This is a great recipe to try if you’ve never cooked pork before, as

it is perfect for even beginner home cooks – though the flavor is
rich enough to please even those with a lot of experience cooking!

Pork tenderloin is a great dinner to serve for family dinners, is

great for keto diets and picky eaters, and is a healthy option that
will fill you up with fresh flavor.

This recipe has been one of the top rated on the internet for some
time now – with over 3 thousand five star reviews! It’s no secret
why- this method brings perfect, tender, juicy pork that is easy to
whip up and melt in your mouth delicious.

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We’re going to quickly pan sear and then pop it into the oven
where it cozies up to the most amazing garlic butter seasoning –
making it’s own gravy right in the pan. This dinner is naturally
gluten and grain free, and is also naturally low-carb. For a slightly
sweeter kick, check out my Teriyaki Baked Pork Tenderloin recipe.

You can also find some of our favorite pork recipes – like our
garlic pork chops, air fryer pork chops, crunchy baked pulled pork,
slow cooker pork steaks, and more in our complete pork recipe
archives.

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HOW TO BAKE PORK

TENDERLOIN
Since tenderloin is a cut of meat that has very little fat, it can
become tough very quickly when overcooked – I’m providing my
best tips and tricks to bake the perfect dinner, every single time
you make it.

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Extra virgin olive oil – olive oil is a great lightly flavored fat
that is perfect for browning pork tenderloin in before baking.
Since pork tenderloin doesn’t have much fat, it is helpful to
add oil to a pan to help brown it quickly without cooking
through, so it can get a sear on all sides before going into the
oven, for the best color and extra caramelized flavor!

Celtic sea salt and fresh cracked pepper – I find using a

high quality celtic sea salt not only improves the flavor of
foods, but doesn’t have as high a sodium content as table
salt, even though it often has a “saltier” flavor. More intense
salty taste, with less sodium. Likewise, we prefer using freshly
cracked pepper for the most intense and flavorful heat from
peppercorns.

Pork tenderloin – pork tenderloin is a fabulous low carb,

lower fat meat that has a classic pork flavor and juicy texture
when baked – the meat is easy to pair with other dishes,
doesn’t contain much fat or gristle for picky eaters to fuss
over, and is easy to prepare for beginners.

Butter – butter helps to 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.

Garlic – garlic has a pungeant, earthy flavor that is a nice

addition to pork’s light flavor, making it meatier, and giving a
richer, more developed flavor.

Basil*

Oregano*

Thyme*

Parsley*

Sage*

*OR 2 tbsp Italian Herb Seasoning Blend – you can mix your
own Italian Herbs or use pre-mixed herbs, fresh or dried, to
flavor pork. Since pork has a light flavor, we’re going with
classic Italian herbs that won’t overpower the pork and make
a lovely sauce when mixed with butter as pork bakes.

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Once you’ve gathered all of your ingredients, we’re going to follow

this method:

Prep. Preheat oven to 350 degrees. Line baking sheet with

aluminum foil. In a small bowl, combine garlic, basil, oregano,
thyme, parsley, and sage. Set aside. Generously season meat
with salt and pepper.

Sear. In a large pan, heat oil until shimmery. Add to pan, and
cook on all sides until dark golden brown.

Bake. Transfer to baking sheet. Generously coat with herb

mix. Place pats of butter on top of the pork. Wrap in foil, bake
until meat is 145 degrees internally at the widest, thickest part
of the tenderloin (about 25 minutes per pound.)

Rest. When pork has come to temperature, remove and let

rest, tented with foil, for at least five minutes to lock in juices.

Enjoy! Slice against the grain and serve immediately.

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TIPS AND TRICKS TO BAKE

PERFECT PORK TENDERLOIN &
FAQS
See our web story here or an updated story here.

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These tips for how to cook tenderloin in the oven will help you get
a perfect dinner, no matter what herbs or marinades you use with
it!

Pork loin vs tenderloin. I get a lot of questions on this recipe on

whether to use a tenderloin or loin – and what the difference is
between tenderloin and loin since they are similar cuts from the
pig, and can both be used in this recipe. The two cuts are from
similar areas (off the back of the pig), and are both leaner and
respond to the same cooking methods, but a tenderloin is much
longer and skinnier than a loin.

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Loins tend to be much fatter, much heavier, and over 3 lbs –

while a tenderloin will be longer, skinnier, and around 1-2
pounds.

For this recipe, I am calling for a Pork Tenderloin – but a loin