Pork tenderloin, seared to perfection, finished in the oven, and then topped off with a decadent garlic butter. 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 Chad 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.
How to make pork tenderloin:
First up, grab a heavy bottomed, oven safe skillet. I used cast iron.
Preheat the oven to 425 degrees.
This oven pork tenderloin starts off with a little Italian seasoning, salt, and pepper. Just sprinkle it all over on both sides.
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.
Pork tenderloin cooking time:
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.
What to season pork tenderloin with:
Garlic butter, of course!
We’ve already started it out with a little Italian seasoning, salt, and pepper, but now we’re going big and bold.
Once your pork is cooked and rested, melt together a little butter, a lot of garlic, some onion powder, and fresh parsley.
Pour it right over the top of your tenderloin.
Can’t you just smell it when you look at the photos? So. Good.
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.
Garlic Butter Pork Tenderloin
Ingredients
- 1 ½ pounds pork tenderloin
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoon 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.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 280 Total Fat: 17g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 103mg Sodium: 479mg Carbohydrates: 1g Fiber: 0g Sugar: 0g Protein: 30g
58 comments
I was hesitant making this tonight because there were no reviews yet but I did it and it was absolutely delicious! Thank you. We’ll be making it again. 🙂
So glad you enjoyed it! Thanks for coming back to leave a review! <3
My tenderloin was quite thick and required more cooking time to come to temp. It was tender, juicy, and had a great flavor. Will make again.
I was looking for a quick and tasty pork tenderloin recipe. All of which took 1hr 15min – 1hr30mins. This was quick and easy I changed it a bit adding peppers and other flavors all in all awesome recipe
This was amazing!!!!! I followed the recipe as indicated but had to shave a few minutes off of baking time to keep the temp closer to 145.
Glad you enjoyed this one! 🙂
I have a lot of fresh herbs on hand, so I made my own italian seasoning. Also, I changed up the order and added all ingredients to the initial rub. I just seared my tenderloins in butter with the garlic on the meat. I thought we would rather have the garlic cooked and it would only need one pan. Used my iron skillet and followed your directions. My family loved it, I will make it again.
Hey Karly, I made this tonight and was told I should make it this way from now on. Haha! It was a hit, thank you.
So glad it was family approved! 🙂
Family loved it. It was so easy. Saving the recipe to make again. Thanks⭐️⭐️⭐️⭐️⭐️
This was amazing! My whole family loved it and my husband also said it tasted like something from a gourmet restaurant!
This will definitely go into our regular dinner rotation. I served it with baked sweet potatoes and creamed spinach. Yum!
Thank you for the delicious and easy recipe .
Yay! What a great compliment. Thank you!
This was so easy and DELICIOUS!!!! This is now one of my favorite recipes!!! I’m making it again right now! Thanks for the great recipe! Yum
So glad to hear that!
Tried this and was great. saving to make again
The outcome of this dish was fantastic. What wasn’t as fantastic was the timing of the pork. I am a person who follows directions to a tee. After searing each side for 3 minutes I put the pork in the oven for 15 min with a 5 min cool down. I cut into it and it was raw in the middle, needed to put it into the oven again for another 15 – 20 minutes. I will make this again with a 25 minute cook to see how that goes. My son loved this dish as did I.
Sorry the timing was a bit off for you. It will definitely depend on how hot your stove was when searing, how thick your tenderloin was, and the final temperature you’re looking for. 🙂
This was AMAZING!! Searing it first is definitely the way to go and that garlic butter you drizzle on right before serving is to die for! What a delicious recipe, thank you SO much for sharing. This is definitely a keeper!!
So glad it was a hit!
Absolutely amazing and very tasty.
I seared the pork with melted butter instead of olive oil.
Our pork was 900g weight and after searing it I cooked it for a total of 35 minutes in the oven at 220C and then rested for 5 minutes after.
Will definitely be cooking this again.
10++++++
Yay! Glad it was such a hit! 🙂
LIFE CHANGING! My entire family ate it, which is a miracle in itself. We make a side of the Trader Joe’s frozen mushroom mix and this is easily our favorite meal. Plus it’s easy and fast. Thanks so much!
At first I thought ‘wow that’s going to be be way too rich with just a butter sauce’. However I made this tonight and it was the BOMB. THE BOMB. Thanks for sharing this recipe.
Karly, Karly, Karly…this is some pork loin mastery right here. I had four loins totalling about five pounds. I seared in oil and butter then moved all four loins to a glass pan coated in butter then covered. Baked at 375° for 35 mins. Topped with your garlic butter and BABAM! Four times the meat for the week. Tastes superb and the family loves it.
So glad you all loved it! 🙂
Wow, just wow!! I never leave comments but just had too. This was so delicious and I laughed out loud because my husband literally made the comment that it tasted like it came from a fancy restaurant! Thanks so much for sharing – this is definitely a keeper!
Yay! So glad it was husband approved! 🙂
I had a pork loin in the fridge and was looking for a recipe that wouldn’t take a ton of time but packed a punch of taste. Your recipe easily fit the bill on both counts!
Searing the outside (which was also what my grandma taught me to do years ago) sealed in the yummy juices beautifully while creating a wonderfully crisp crunch on the outside.
Then that garlic sauce! Oh, the garlic sauce! Sheer perfection!! Instant family favorite!
Simple. Fast. Delicious. What more can you ask from a recipe? Thank you so much. You rock!
Thank you for the great review!! Appreciate it!
Looks yummy !!
This was amaing❣️❣️ My husband said the best pork he had EVER eaten! I am taking dinner to our daughter’s family tomorrow as her husband had surgery today. He told me I HAD to do this again, to take to them!! Thank you so much for sharing this delicious recipe. As another person commented, you definitely rock
So glad it was a hit!
Wondering if anyone has tried this in the instapot?
You can sear it and cook all in one pot
Wow! Delicious and easy to prepare!
Is it best to use fresh garlic you mince or is the jar of minced garlic ok?
I use them both all the time. Either will be fine. 🙂
I was looking for a low carb menu and recipe for pork tenderloin to make for friends we were hosting for dinner. I was happy to come upon your site-( it looks great btw) and the pictures of this almost made it possible to SMELL the deliciousness! We had a 4lb pork tenderloin that we cut into two pieces and I marinated it a bottle of Italian dressing the day of. I followed your directions exact- and did the searing and cooking in our cast iron pans. THIS WAS THE BEST PORK TENDERLOIN I’VE EVER MADE!! Our friends were absolutely blown away and raved about the meal. I served it with roasted honey acorn squash topped with butter/brown sugar and a few toasted pecans along with steamed green beans.
Yay! So glad this was a hit! Your whole menu sounds amazing!
Made this with your brussel sprouts with bacon and some mac and cheese and the family absolutely loved it!!! Definitely repeat make and I’ve been asked to share the family’s appreciation for a bomb dish
So glad you enjoyed! 🙂
Delicious! Best pork tenderloin I’ve ever made or tasted!
I did not fully read the instructions before starting and did not have all the ingredients but it worked very, very well.
First I had a small tenderloin of less than a pound. I used olive oil in a heated up pan but I only seared it 15-20 seconds a side until it was white but not cooked much. Flipped it four times… entire thing was whitened.
Then having not read the actual recipe just the intro and only having 2 table spoons of butter… Before I seared it I shook a bit of salt, quite a bit of pepper and a couple of pinches of mixed fine herbs. Then I melted the butter and mixed in 2 tablespoons of refridgerated minced garlic, plus a few drops of a mild honey habenero sauce. Then I covered the pork tenderloin in the melted butter and garlic mix. Before baking. It was not a lot and I covered one side, flipped it over and most of it stayed on or under the tenderloin.
I baked it around 25 minutes at 425 degrees. And it was just the tiniest bit pink in the thickest spot only. Perfect.
I am sharing it because it worked so well and was so moist and this way you likely end up eating less butter. And I used a fraction of the salt recommened. One of the juiciest I have ever made. Even compared to a slow cooker literally cooking it in liquid. I tasted the garlic. Next time I might add more hot sauce. I barely noticed it, i did not want it spicy or hot, just a little extra zest and in trying not to overdo it I likely should have added 2-3 times as much to get even a mild kick.
Utterly amazing in every way! Didn’t change a thing and it was a HUGE hit with everyone! A+++
Amazing!! I have recipe fails all the time, to the point where I just go back to cookbooks buttttt this is fantastic. Honestly best pork tenderloin I’ve ever had, easy to make! And I get to use my cast iron skillet!
Best recipe ever – thank you for sharing. Really delicious. Have made this time and time again and my household just loves it.
Delicious! Just one tweak…before slicing, I glazed the pork with Thai Sweet Chili sauce.
Serve it with some veggie egg rolls and guests will rave.
I don’t often cook pork as I usually am not a big fan, but this was fantastic. It was enjoyed by all, and will be added to my recipe rotation!
So yummy! I wonder if I could make this on the grill? What do you think?
Yep, I think it’d be great on the grill!
Wow very impressed!!! I have just flipped most of my tenderloin recipes out for this one. My autistic grandson who is 12 yrs old is very hard to please with food, but he really enjoyed this dinner, and asked me to make it again soon.
So thank you very much. I will be trying more recipes of yours again very soon!
Glad you guys enjoyed! 🙂
This was so simple and so delish! You can pair it with anything, quite versatile! Thank you so much!
Fabulous! Quick, easy and delicious! Will definitely make this again and again!
Have made this twice. Very tasty and easy both times. Thanks for sharing.
Oh my goodness, this was delicious!! My usual pork tenderloin dishes are too sugary for low carb, so I needed something new. This was fantastic!!! I didn’t have any fresh parsley on hand, so I just added a little more Italian seasoning to the garlic butter. Served this with roasted asparagus and shredded brussels sprouts sauteed with a little more garlic and some pine nuts. Very satisfying!
Made this tonight and it was a big hit! Came out perfect! Just a heads up. Your recipe says avocado oil in the ingredients but it says olive oil in the instructions. I don’t have avocado oil so I used olive oil.
Thanks for the heads up!
Just made this and it turned out really good, very quick and easy too! It has really good flavor, will make again.