Juicy, garlicky, and ready in 30 minutes — this garlic butter pork tenderloin is the weeknight hero you need. A quick sear locks in the juices, then a garlic-herb butter bastes the tenderloin as it finishes in the oven. Lean, high-protein, and full of flavor.
Ingredients
- 2 pork tenderloins (about 1 lb each)
- 4 tablespoons unsalted butter
- 6 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 tablespoon Dijon mustard
- 1 tablespoon honey (optional, for glaze)
Instructions
- Preheat and prep: Preheat your oven to 400°F (200°C). Pat the tenderloins dry and trim any silverskin. Rub all over with olive oil, salt, pepper, garlic powder, and paprika.
- Sear: Heat a large oven-safe skillet over medium-high heat. Sear the tenderloins for 2-3 minutes per side until deeply browned all over.
- Add the garlic butter: Reduce heat to medium. Add the butter, minced garlic, rosemary, and thyme to the skillet. As the butter melts and foams, tilt the pan and spoon it over the pork repeatedly for 1-2 minutes.
- Glaze and roast: Brush the tenderloins with Dijon (and honey if using). Transfer the skillet to the oven and roast 12-15 minutes, until the internal temperature reaches 145°F (63°C).
- Rest and slice: Transfer to a cutting board and rest 5-10 minutes — this is essential for juicy pork. Slice into medallions and spoon the garlic-herb pan butter over the top.
Pro tip: Don’t cook past 145°F — pork tenderloin dries out fast. A little pink in the center is perfect and safe at this temperature. The pan butter doubles as an incredible sauce for mashed potatoes or rice.
Estimated nutrition per serving: 380 calories, 46g protein, 18g fat, 4g carbohydrates.
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