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Garlic Butter Pork Tenderloin

Juicy garlic butter tenderloin cut up on cutting board.

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.

best pork tenderloin recipe on cutting board

How to make pork tenderloin:

First up, grab a heavy bottomed, oven safe skillet. I used cast iron.

Preheat the oven to 425 degrees.

Seasoned raw pork tenderloin in skillet.

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.

seared pork tenderloin in skillet

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.

oven roasted tenderloin in cast iron skillet

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.

Seasoned tenderloin cooking in a cast iron skillet.

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.

oven roasted pork tenderloin on wood cutting board

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sliced pork tenderloin on wood cutting board

Garlic Butter Pork Tenderloin

This pork tenderloin feels like a fancy restaurant meal, but it's ready at home with minimal work in just 30 minutes.

Yield 6 servings
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes


  • 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


  1. Preheat oven to 425 degrees.
  2. Season all sides of the tenderloin with Italian seasoning, salt, and pepper.
  3. Heat oil in a large heavy-bottomed skillet, such as cast iron, over high heat.
  4. Add the pork to the skillet and sear for 2-3 minutes per side.
  5. Transfer skillet to the oven and bake for 15 minutes or until the pork reaches an internal temperature of 145 degrees.
  6. Remove from oven and let rest for 5 minutes.
  7. While pork is resting, whisk together the butter, garlic, onion powder, and parsely.
  8. Pour the garlic butter over the pork.
  9. Slice pork into 1-inch thick slices and serve.


If you don't have an oven safe skillet, transfer from the skillet to a baking dish and proceed with baking.

Pork is safe to eat while still pink in the center. It does tend to dry out quickly when cooked well done, so we recommend cooking to 145 degrees so that the pork is juicy and tender.

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Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 280Total Fat: 17gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 103mgSodium: 479mgCarbohydrates: 1gNet Carbohydrates: 1gFiber: 0gSugar: 0gProtein: 30g

All information and tools presented and written within this site are intended for informational purposes only. This information is provided as a courtesy and there is no guarantee that the information is accurate.

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95 thoughts on “Garlic Butter Pork Tenderloin”

  1. 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

  2. Traci Storey (a.k.a The Cake Chic)

    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!

  3. Terri Kidney

    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!

        1. Karly Campbell

          No, I haven’t tried. I think it would probably turn out fine, but will have a different texture.

  4. 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.

  5. 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.

  6. 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!

  7. 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.

  8. 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!!

  9. Loreta Kepanis

    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.

    1. Karly Campbell

      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. 🙂

  10. Joellen Sokolowski

    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

  11. Julia V. Hilts

    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 .

  12. Family loved it. It was so easy. Saving the recipe to make again. Thanks⭐️⭐️⭐️⭐️⭐️

  13. 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.

  14. 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.

  15. 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.

  16. 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

  17. Michael Shane Mays

    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.

  18. 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. 🙂

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