Prep time: 5 mins | Cooking time: 30 mins | Total time: 35 mins | Servings: 6
This is indeed the best garlic-baked pork tenderloin! Melt-in-your-mouth and seriously delicious! Tender pork tenderloin baked in a simple yet amazing buttery garlic sauce. It’s the perfect meal to serve when you are expecting guests or for a fancy dinner at home with your loved ones.
INGREDIENTS
2 pounds pork tenderloin, optional: pre-marinated pork before cooking
4 tablespoons butter, sliced into 4-6 pats
2 tablespoons extra virgin olive oil
2 tablespoons diced garlic
½ teaspoon dried sage
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon dried thyme
OR 2 tablespoons Italian Herb Seasoning Blend
1 tablespoon Celtic sea salt and fresh cracked pepper
HOW TO MAKE THE BEST GARLIC BAKED PORK TENDERLOIN
Step 1: Prepare the oven. Preheat it to 350 degrees. Using aluminium foil, line a baking sheet.
Step 2: Place the garlic, basil, oregano, thyme, parsley, and sage in a small bowl. Mix well and set aside.
Step 3: Generously sprinkle the meat with salt and pepper.
Step 4: Heat the oil in a large pan. Once the oil is shimmering, add the meat to the pan and cook until all sides are dark golden brown. Then, shift the meat to the prepared baking sheet and generously coat with the herb mix. On top, place pats of butter. Tent the dish with foil and place it in the preheated oven. Bake for about 25 minutes or until the internal temperature of the widest, thickest part of the tenderloin reaches 145 degrees.
Step 5: Remove from the oven when done and allow to rest while still covered with foil for about 5 minutes. This will ensure to lock in all the juices.
Step 6: Remove the foil and slice the tenderloin against the grain. Serve and enjoy!
Note:
In an airtight container, store any leftovers in the fridge for up to 3 days.
Keep the tenderloin in a plastic bag or wrap it in plastic wrap and freeze for up to 3 months.
Thaw the frozen tenderloin in the fridge overnight and reheat, tent with foil at 350 degrees until piping hot.
The tenderloin is completely cooked once the internal temperature reaches 145 degrees.
NUTRITION FACTS:
Yield: 6, Serving Size: 3 ounces
Amount Per Serving: Calories 279, Total Fat 15g, Saturated Fat 6g, Trans Fat 0g, Unsaturated Fat 8g, Cholesterol 107mg, Sodium 438mg, Carbohydrates 1g, Fiber 0g, Sugar 0g, Protein 33g
Ingredients
- 2 pounds pork tenderloin, optional: pre-marinated pork before cooking
- 4 tablespoons butter, sliced into 4-6 pats
- 2 tablespoons extra virgin olive oil
- 2 tablespoons diced garlic
- ½ teaspoon dried sage
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- OR 2 tablespoons Italian Herb Seasoning Blend
- 1 tablespoon Celtic sea salt and fresh cracked pepper
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees. Using aluminium foil, line a baking sheet.
Step 2: Place the garlic, basil, oregano, thyme, parsley, and sage in a small bowl. Mix well and set aside.
Step 3: Generously sprinkle the meat with salt and pepper.
Step 4: Heat the oil in a large pan. Once the oil is shimmering, add the meat to the pan and cook until all sides are dark golden brown. Then, shift the meat to the prepared baking sheet and generously coat with the herb mix. On top, place pats of butter. Tent the dish with foil and place it in the preheated oven. Bake for about 25 minutes or until the internal temperature of the widest, thickest part of the tenderloin reaches 145 degrees.
Step 5: Remove from the oven when done and allow to rest while still covered with foil for about 5 minutes. This will ensure to lock in all the juices.
Step 6: Remove the foil and slice the tenderloin against the grain. Serve and enjoy!
