Our Pork Tenderloin recipe is seared to perfection, finished in the oven, and then topped off with a decadent garlic butter sauce. Would you believe this recipe is ready in about 30 minutes and it’s naturally low in carbs?
I snagged a couple of pork tenderloins at the grocery store the other day. They were on sale and I’m all in for pork, so I couldn’t pass them up.
Of course, I had no idea what I was going to do with the pork tenderloin when I got it home, but I figured an idea would come to me.
It didn’t. That’s the way my brain works – I’m full of ideas until I need them. 😉
I asked the husb what he was feeling for dinner one night and he said he wanted something extra buttery and extra garlic-y, so I just went for it, you guys.
Garlic Butter Pork Tenderloin. Can you handle this amount of goodness?
This looks and tastes like a fancy restaurant meal, but it was one of the easiest things I’ve made in a long time and it was ready in about 30 minutes.
Ingredient Notes:
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Pork Tenderloin – This is a long, narrow, boneless cut of meat that’s from near the backbone. Tenderloin is a tender cut of meat.
Seasoning – You’ll season the tenderloin with some Italian seasoning as well as salt and pepper and any other seasonings you might want to add.
Avocado Oil – We sear the pork tenderloin in avocado oil. It has a high smoke point and is perfect for searing.
Garlic Butter Topping – This topping is easy to prepare and adds lots of great flavor that complements the pork. It’s a mix of melted butter, minced garlic, onion powder, and parsley!
- We love garlic butter in this house and it really adds something special to this pork tenderloin recipe.
- The pork turns out moist, tender, and drenched in flavor.
- You can make this in one skillet – sear the tenderloin in your favorite cast iron and then transfer the whole thing to the oven.
karly’s tips & Tricks:
Keep these simple tips & tricks in mind when preparing this pork tenderloin recipe to get the best possible results!
- Pork Tenderloin Vs. Pork Loin – These are actually different cuts of pork. Make sure you use the tenderloin which is a longer, skinnier cut. A pork loin, or a pork roast, are much larger and not the same cut as a pork tenderloin.
- Don’t Overcook – This seems like an obvious thing but a pork tenderloin can become very dry if it’s overcooked. Use a meat thermometer to make sure you aren’t overcooking. A slight pink center is okay as long as it reaches 145.
- Sear – Get your cast iron skillet good and hot and put a nice sear on the tenderloin before roasting to create a nice crust with the seasoning.
- Silver Skin – This tough white skin is sometimes not removed by the butcher/grocery store. If it’s still on the pork tenderloin you’ll want to remove it yourself. It’ll be tough and chewy and not very palatable if you leave it on.
I am making this for the fourth time tonight. It is now one of my family’s favorites! Thank you so much for sharing this recipe! 🙂
How To Make Pork Tenderloin:
- Prepare – First up, grab a heavy bottomed, oven safe skillet. I used cast iron. Preheat the oven to 425 degrees.
- Season – This oven pork tenderloin starts off with a little Italian seasoning, salt, and pepper. Just sprinkle it all over on both sides.
- Sear – Add some olive oil to your hot skillet. Once the oil is hot, sear the pork on both sides.
We’re locking in the juice and adding a ton of flavor by searing the meat before putting it in the oven. Don’t skip this step!
For baked pork tenderloin, we’re going to need to do a little oven time.
- Bake – Pop the whole skillet into the hot oven and let it cook for about 15 minutes, depending on the level of doneness you prefer. Did you know that pork isn’t required to be cooked to well done?
I like to cook my pork until it’s just oh so slightly pink in the center, so I pull it from the oven at 145 degrees and let it rest for about 5 minutes before cutting.
You can safely pull your pork anytime after 145 degrees and up to 160, if you like it well done. Just allow the pork tenderloin to rest for at least 5 minutes before slicing.
I love using this meat thermometer for making sure the meat is fully cooked! Easy for beginners & absolutely worth the low cost. Just stick it in the thickest part of the meat to check for doneness. This thermometer is also magnetic so it’s easy to store right on the side of the fridge or oven for easy access! Get it on Amazon.
How To Make Garlic Butter Topping:
- Combine – We’ve already seasoned the pork with a little Italian seasoning, salt, and pepper, but now we’re going big and bold with garlic butter!Once your pork is cooked and rested, melt together a little butter, a lot of garlic, some onion powder, and fresh parsley.
- Top – Pour it right over the top of your tenderloin.
Can’t you just smell it when you look at the photos? So. Good. Maybe sprinkle some Parmesan cheese on there too? More flavor!
Pork Tenderloin Substitutions & Variations:
This garlic butter pork tenderloin has all kinds of savory flavor but it’s not the only way you can enjoy this tender, juicy cut of pork. Try some of these other popular seasonings, rubs, and marinades!
- Herbs: You can use a simple herb rub or add some other fresh herbs and spices to this garlic butter recipe. Rosemary, thyme, oregano, sage, and tarragon are just a few that’ll pair well with pork tenderloin.
- Spices: A good Cajun or Creole seasoning (We love Tony Chachere’s!) is a great way to spice up pork. Chili powder, red pepper flakes, and smoked paprika are also great choices.
- Glazes: A Balsamic glaze is a good choice for pork. A low carb maple syrup substitute and Dijon mustard are a great combo too!
- Marinades/Sauces: I’d suggest a good low carb teriyaki sauce or marinade. Srichacha sauce will add lots of great spicy flavor and heat! A chili-lime marinade would also work well with the roasted pork.
What To Serve With Pork Tenderloin:
There are so many delicious low carb side dishes that would work with this pork tenderloin!
My fried radishes are a great sub for potatoes and I think they work perfectly with this tenderloin recipe.
Keto coleslaw is always a win with any type of meat.
Brussels sprouts and bacon would make a lovely side dish and so would this cauliflower mac and cheese.
You could also keep it simple with a fresh green salad or some zoodles tossed in a little sugar-free marinara.
FAQ’s:
The pork tenderloin cooking time may vary depending on the size of the tenderloin you are cooking, but generally it’ll take just a few minutes to sear it and about 15 minutes to bake at 425 degrees!
It needs to reach an internal temp of 145 degrees to be safe.
I’m using a mix of Italian seasoning, salt, and pepper. It’s simple but it works, and most of the flavor is coming from all that garlic butter topping anyways. You can use any spices or seasonings you’d like!
If you have leftover garlic butter pork tenderloin you can keep it stored in an airtight container in the refrigerator for about 3 to 4 days. It can be reheated in the oven or the microwave.
MORE KETO PORK RECIPES!
- Mississippi Pork Roast
- Bacon Wrapped Pork Chops
- Breaded Baked Pork Chops
- Air Fryer Pork Tenderloin
- Lemon Pepper Pork Chops
- Keto Pulled Pork
Garlic Butter Pork Tenderloin
Ingredients
- 1 ½ pounds pork tenderloin
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons avocado oil
- ¼ cup melted butter
- 4 cloves garlic minced
- ½ teaspoon onion powder
- 1 tablespoon chopped parsley
Instructions
- Preheat oven to 425 degrees.
- Season all sides of the tenderloin with Italian seasoning, salt, and pepper.
- Heat oil in a large heavy-bottomed skillet, such as cast iron, over high heat.
- Add the pork to the skillet and sear for 2-3 minutes per side.
- Transfer skillet to the oven and bake for 15 minutes or until the pork reaches an internal temperature of 145 degrees.
- Remove from oven and let rest for 5 minutes.
- While pork is resting, whisk together the butter, garlic, onion powder, and parsely.
- Pour the garlic butter over the pork.
- Slice pork into 1-inch thick slices and serve.
Michelle says
Wow, this is easy and DELICIOUS!! It really did feel high end!! Love it and will definitely be making it again!
Kathy Zednick says
I loved this recipe so much! A hit with the family.
Karly Campbell says
Love to hear this!
Marilyn Hontz says
This is the best pork tenderloin recipe! I make it often for company and I’m always asked for the recipe. The meat is very tender and is full of flavor. It’s great as left-overs, too. (If you have any left-overs.) Also, it’s so nice to have a recipe that you feel confident to serve to family and friends because you know it’s going to turn out well!
Karly Campbell says
I’m so glad you enjoy the recipe so much! Thanks, Marilyn!
Annemarie Laco says
Hi. I think j might try this for lunch next week, how much maple syrup and Dijon mustard would you use? That sounds delicious too!
Cecily K says
This is my go to pork tenderloin recipe! Turns out great every time.
Karly Campbell says
I’m so glad you enjoy it! Thanks, Cecily!
Chrisj says
I made the first time tonight. It was WONDERFUL!!! My husband is really picky about his pork, but even he gave it 5 stars. I used a 3 pound roast and just doubled the time. I ended up having to cook it an extra 2-3 minutes, and it turned out so juicy and tender. This is DEFINITELY going to go into the dinner rotation.
Karly Campbell says
I’m so glad you enjoyed the recipe! Thanks for sharing!
Chrisj says
I made this for the first time tonight. O.M.G!!! This is the best pork loin I have ever tasted. Really tender. My husband loved it, and he’s really picky when it comes to pork. I cut most of the fat off, and it still tasted great and was really moist. This is definitely going into the meal rotation.
Pam says
I love this recipe. It’s a routine meal that’s easy to make and delicious! Thank you!
Karly Campbell says
Thanks, Pam!
Rosalind Tallman says
I make pork tenderloin a couple times a month. One of my favorites is very similar to this recipe without the garlic butter drizzle. My husband and I both gave it a definite thumbs up. I highly recommend getting a cast iron if you don’t have one. A keeper for sure!!
Kelly says
You forgot to suggest cutting the silver “skin” from the tenderloin. We have pork tenderloin at least once a week and this is something I never forget to do. One needs a very sharp knife, however.