Garlic Butter Pork Tenderloin

Sometimes it’s hard to find dinner inspiration.  Last night I was tried and staring at my menu board that told me it was pork tenderloin night, but I found myself craving pasta.  Ok.  I wasn’t craving the pasta as much as I was craving garlic, butter, and parsley!  Ha!  I decided I would try something new with our pork tenderloin and by the look of my boys eyes when they first bit into it, I knew we had a winner.  The best part about this dish is that it was ready in under 30 minutes and didn’t require me to plan ahead with a marinade!

Garlic Butter Pork Tenderloin

  • Servings: 6-8
  • Difficulty: easy
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2 pounds pork tenderloin

1 tablespoon italian seasoning

1 1/2 teaspoons kosher salt

1 teaspoon cracked black pepper

1/4 teaspoon garlic powder

2 tablespoons olive oil

4 tablespoons butter, softened

3 cloves garlic, fresh, finely minced

3 tablespoons parsley, fresh chopped


Preheat oven to 425 degrees.

In a small bowl, use a fork to combine the softened butter, fresh garlic, and parsley.  Set aside.

Season pork tenderloin with italian seasoning, kosher salt, black pepper, and garlic powder.  Heat oil in a large saute pan over high heat until shimmering.  Sear pork tenderloin on all sides until they are golden brown.  Remove the pan from the heat.  Place the tenderloins on a large sheet of foil and smear the garlic parlsey butter over the top.  Wipe out the saute pan with a paper towel, just enough to remove excess oil.  Seal the foil around the pork loins and place it into the saute pan seam side up.  Bake for 15 minutes or until the internal temperature of the meat is 140.  Remove the pan from the oven and leave in the foil for 10 minutes.

Slice and serve with melted garlic butter over the top.

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