Oven Baked Pork Tenderloin Recipe

I tried my Garlic Butter Herb Pork Tenderloin using pork, garlic, rosemary and thyme. With olive oil, melted butter and a hint of lemon juice, this dish offers a burst of flavor that awakens the senses. I love how simple ingredients combine to create a dish full of character.

I recently tried this Oven Baked Pork Tenderloin and let me tell you, it’s become my new go-to dinner trick. There’s something about slathering that 1 lb pork tenderloin with olive oil and melted unsalted butter, then mixing in minced garlic, dried rosemary, and thyme that elevates it to another level.

It comes out ridiculously juicy and packed with flavor, even if you end up adding just a dash of salt and black pepper. I swear its garlicky herb aroma fills the entire kitchen, making it hard to resist digging right in.

Sometimes I even squeeze in a bit of lemon juice to brighten the taste a little more. With each bite, you get that perfect balance of savory herbs and a buttery finish.

I’m all about sharing good tips and little hacks along the way, so don’t be surprised if you pick up a new spin on this holiday-worthy, saucy pork tenderloin recipe!

Why I Like this Recipe

I love this recipe for a bunch of reasons. First off, I really dig how outrageously juicy the pork comes out. It’s like every bite is filled with flavor because the herb garlic butter really soaks in deep. I also appreciate how simple the steps are – it makes me feel like I can cook something impressive without stressing too much. Another thing is the extra care of basting the pork every 10 minutes which makes it even more tender and keeps it from drying out. Lastly, I enjoy that little tips and tricks are included so i can tweak the recipe to my liking next time i try it.

Ingredients

• Pork tenderloin is a lean protein that helps keep you full and strong.
• Olive oil is a heart healthy fat that adds moisture and mouthwatering flavor.
• Unsalted butter lends creamy texture and rich taste that really elevates this dish.
• Garlic brings a bold, spicy kick and powerful antioxidants that boost flavor naturally.
• Dried rosemary and thyme add earthy, aromatic notes that brighten up the pork roast.
• Lemon juice offers a bright sour tang that cuts through the richness with ease.
• Fresh parsley adds burst of color and a hint of herbal aroma.

Ingredient Quantities

• 1 pork tenderloin (about 1 lb)
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter, melted
• 4 garlic cloves, minced
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon lemon juice (optional)
• Fresh chopped parsley for garnish (optional)

How to Make this

1. Preheat your oven to 400°F and lightly grease a baking dish or line it with parchment paper.

2. In a small bowl mix the olive oil, melted unsalted butter, minced garlic, dried rosemary, dried thyme, salt, and black pepper—and if you like lemony flavor, add the tablespoon lemon juice.

3. Pat the pork tenderloin dry with paper towels so it will really pick up all the herb garlic butter goodness.

4. Rub the seasonings over the entire pork tenderloin making sure it’s evenly covered.

5. Place the pork in the prepared baking dish and let it rest for about 10 minutes so the flavors start to sink in.

6. Put the dish in the oven and bake for 20-25 minutes, or until the pork reaches an internal temperature of 145°F.

7. Every 10 minutes you can spoon some of the juices on top of the meat to keep it extra moist.

8. Once the pork is done, take it out of the oven and let it rest for about 5 minutes before slicing it. This helps the juices settle.

9. Slice the tenderloin into medallions and drizzle a little of the pan juices on top.

10. Garnish with fresh chopped parsley if desired and serve hot enjoyin this outrageously juicy pork tenderloin!

Equipment Needed

1. Oven – For baking the pork at the right temperature
2. Baking dish or sheet pan – Must be lined with parchment paper or greased lightly
3. Small bowl – To mix together the oil, melted butter, garlic, and herbs
4. Paper towels – To pat the pork dry so it really gets the flavor in
5. Spoon or basting tool – For spooning the juices back onto the pork every 10 minutes
6. Meat thermometer – To ensure the internal temp reaches 145°F
7. Knife – Needed for slicing the pork into medallions
8. Cutting board – For a safe and clean slicing surface

FAQ

Oven Baked Pork Tenderloin Recipe Substitutions and Variations

• If you don’t have olive oil, you can use avocado or canola oil for a similar flavor.
• Instead of unsalted butter, you could try salted butter or even melted coconut oil if you’re feeling adventurous.
• If minced garlic is missing, a pinch of garlic powder can work fine, but use a bit less than the clove amount.
• No dried rosemary? Use dried oregano instead, its a decent swap if you like that flavor.
• If you ran out of dried thyme, you might try an herbes de provence blend to keep that herby kick.

Pro Tips

1. If you have a few extra hours, try marinating the pork in the seasoning mix in the fridge for about an hour, it really helps the flavors sink in deep.
2. Make sure to pat the pork really dry before you rub it with the mixture because any extra moisture can stop the herbs and spices from sticking right.
3. Before poping it in the oven, sear the pork in a hot pan for a couple minutes on each side if you can, this locks in all those yummy juices.
4. Even though the recipe says to baste every 10 minutes, keep an eye on it and don’t overdo it because too much liquid might lower the oven heat and change the cooking time.