Prep time: 5 mins | Cooking time: 30 mins | Total time: 35 mins | Servings: 6
Today I am sharing with you this easy recipe for the best Garlic Baked Pork Tenderloin. This has been my favourite for years now. I am obsessed with the melt in your mouth tender pork tenderloin smothered in the mist delicious buttery garlic sauce. I assure you, this recipe is a must and for keeps!
INGREDIENTS
2 tablespoons extra virgin olive oil
1 tablespoon Celtic sea salt and fresh cracked pepper
2 pounds pork tenderloin, optional: pre-marinated pork before cooking
4 tablespoons butter, sliced into 4-6 pats
2 tablespoons diced garlic
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried parsley
½ teaspoon dried sage
OR 2 tablespoons Italian Herb Seasoning Blend
HOW TO MAKE THE BEST GARLIC BAKED PORK TENDERLOIN RECIPE EVER
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 until very hot, then add the meat and cook until both sides are dark golden brown. When done, place the cooked meat on the prepared baking sheet and coat it generously with the herb mix. On top, add pats of butter.
Step 5: Wrap the meat in foil and bake in the preheated oven for about 25 minutes or until its internal temperature reached 150 degrees. Remove from the oven when done and allow the pork to rest for at least 5 minutes.
Step 6: Slice the pork against the grain and serve it right away. Enjoy!
NOTES:
Once the internal temperature of the pork tenderloin registered 145 degrees, it is completely cooked.
Place the leftovers in an airtight container and store them in the fridge for up to 3 days.
You can also keep any leftovers in the freezer in a plastic bag or wrap in plastic wrap for up to 3 months.
Thaw the meat in the fridge overnight or frozen and reheat in a 350 degrees oven until piping hot. Make sure to wrap it in foil before baking.
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 tablespoons extra virgin olive oil
- 1 tablespoon Celtic sea salt and fresh cracked pepper
- 2 pounds pork tenderloin, optional: pre-marinated pork before cooking
- 4 tablespoons butter, sliced into 4-6 pats
- 2 tablespoons diced garlic
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon dried sage
- OR 2 tablespoons Italian Herb Seasoning Blend
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 until very hot, then add the meat and cook until both sides are dark golden brown. When done, place the cooked meat on the prepared baking sheet and coat it generously with the herb mix. On top, add pats of butter.
Step 5: Wrap the meat in foil and bake in the preheated oven for about 25 minutes or until its internal temperature reached 150 degrees. Remove from the oven when done and allow the pork to rest for at least 5 minutes.
Step 6: Slice the pork against the grain and serve it right away. Enjoy!
Notes
Once the internal temperature of the pork tenderloin registered 145 degrees, it is completely cooked. Place the leftovers in an airtight container and store them in the fridge for up to 3 days. You can also keep any leftovers in the freezer in a plastic bag or wrap in plastic wrap for up to 3 months. Thaw the meat in the fridge overnight or frozen and reheat in a 350 degrees oven until piping hot. Make sure to wrap it in foil before baking.
