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?
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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.
Beth says
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
Karly Campbell says
So glad it was a hit!
Janet Tye says
Looks yummy !!
Traci Storey (a.k.a The Cake Chic) says
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!
Karly Campbell says
Thank you for the great review!! Appreciate it!
Terri Kidney says
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!
Karly Campbell says
Yay! So glad it was husband approved! 🙂
Lina says
Have you tried this in the crock pot? Wondering how that would work.
Karly Campbell says
No, I haven’t tried. I think it would probably turn out fine, but will have a different texture.
Timm says
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.
Karly Campbell says
So glad you all loved it! 🙂
Greg says
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.
Carrie says
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!
Taylor says
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++++++
Karly Campbell says
Yay! Glad it was such a hit! 🙂
Shelley says
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!!
Karly Campbell says
So glad it was a hit!
Loreta Kepanis says
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.
Karly Campbell says
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. 🙂
pamela says
Tried this and was great. saving to make again
Joellen Sokolowski says
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
Karly Campbell says
So glad to hear that!
Julia V. Hilts says
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 .
Karly Campbell says
Yay! What a great compliment. Thank you!
Lynne says
Family loved it. It was so easy. Saving the recipe to make again. Thanks⭐️⭐️⭐️⭐️⭐️
Rachel says
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.
Karly Campbell says
So glad it was family approved! 🙂
Yvonne says
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.
Carrie says
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.
Karly Campbell says
Glad you enjoyed this one! 🙂
William says
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
Michael Shane Mays says
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.
Kim says
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. 🙂
Karly Campbell says
So glad you enjoyed it! Thanks for coming back to leave a review! <3