For more delicious roasted pork tenderloin recipes, check out my posts for Island Glazed Pork Tenderloin, Sheet Pan Pork Tenderloin and Potatoes, and Best Baked Pork Tenderloin. I’m in love with all the meats and seafood smothered in garlic butter. And really, can you blame me? I mean, what’s not to love? Butter in general makes everything better, and garlic AND butter? That’s a no-brainer. Not only is this roasted pork tenderloin smothered in an herby garlic butter before it’s baked, but also after it comes out of the oven for a 1-2 punch of flavorful, finger-licking goodness!
Why this Recipe Works
Easy to put together and even easier to eat — this pork tenderloin is a tasty treat! Buttery — The creamy smoothness of butter makes everything better. Plus, we all have a half a cup of butter in our fridge/freezers right? It’s not just for toast! Easy — This pork tenderloin roasts in the oven for 35 minutes max. That means you have time to make a salad (may I suggest my Easy Greek Tossed Green Salad?) and a side (for an idea, try my Best Italian Orzo Salad) to go with the pork. Tender — Using a fork to pierce the meat before smothering the tenderloin in herby butter means when it melts, that buttery goodness will cook right along inside the pork. Letting it rest for another 10 minutes after it comes out of the oven means even more time for the juices to lock in and come out amazingly tender! Budget-friendly — A large pork loin can easily feed my family of four with lots to spare for leftovers. Cook once, eat two or three times! Pantry staples — Other than the pork and butter, all you need is salt, pepper, garlic, and an Italian seasoning blend!
Here’s How You Make It
How Many Minutes Per Pound do you Cook a Pork Tenderloin?
A general rule of thumb is to cook pork tenderloin for about 20 minutes per pound at 400 degrees or until the internal temperature reaches 145 degrees.
Should you Cover Pork Tenderloin in the Oven?
I don’t cover the pork in the oven. I like for it to get a nice, crispy, browned outside. By using foil to cover the tenderloin, you’ll end up more steaming it all around and it won’t develop that crust. Essentially it’s up to you though how you’d like it to cook and your own personal preference.
Expert Tips
For the herb mixture, my choice is always Herbs de Provence. But, you can substitute any Italian seasoning blend or make your own with 1 tablespoon of chopped fresh parsley plus 2 teaspoons of any other fresh, chopped herb (like thyme or oregano — or both). After resting, the best way to cut into a pork tenderloin is to cut across the grain, rather than parallel to it. When adding butter, I tend to use the salted variety. But if you use unsalted, add ¼ teaspoon of salt to the butter mixture alongside the garlic and herbs. Want your roasted pork tenderloin more on the spicy side? Add a dash of red pepper flakes (or more if you love the heat!) to the butter.
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