Pork Tenderloin

Super tender and oh so juicy, this baked Pork Tenderloin is really easy to cook, and so versatile. Garlic and herbs combine together to create a flavor combo everyone loves. I've also included my other variations in the recipe below so you can endlessly change it up.

Prep Time10

Cook Time30

Author : Kari Peters

Cuisine: American

Servings:

Calories: 226kcal

Ingredients

2.5 lbs pork tenderloin trimmed, 2 pork tenderloins
4 tbsp salted butter softened, or 2 tbsp olive oil, see notes
2 cloves garlic minced
2 tsp Italian seasoning no salt or added sugar, see notes for more options
1 tsp sea salt
1/2 tsp black pepper
1/2 cup chicken broth low sodium

Optional thickener for a sauce:

1 tsp tapioca starch or cornstarch mixed together with water until smooth

Instructions

Preheat the oven to 425ºF.
Place the butter, garlic, Italian seasoning, sea salt, and pepper in a small bowl. Mash together with the back of a spoon until completely combined.
Pat the trimmed pork tenderloins dry with paper towels.
Place the pork tenderloins into a 9"x13" baking dish and spread / pat the herb butter as evenly as possible over the tops of the pork tenderloins.
Pour the chicken broth into the bottom of the baking dish and bake the pork tenderloins until an instant read thermometer reads 145ºF, (see notes) about 30 minutes.
Remove the pork from the oven, cover with aluminum foil or a lid and let rest 5-10 minutes before slicing. Slice then lay the pork slices in the juices to serve. Or make the optional sauce.
To make a quick sauce from the pork juices, stir together the tapioca / cornstarch with just enough water to be smooth. Pour the juices into a small saucepan and bring to a boil.
Whisk in the tapioca mixture until it's the consistency you like. You may need to use an additional tsp depending on how much juices you have.

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Notes

Use dairy free / vegan butter, or olive oil for dairy free version and ghee for paleo. If you're using olive oil, reduce the amount to 2 tablespoons.

The temperature of the pork will continue to rise as it rests, so I pull mine from the oven at 140ºF and cover to rest. The final temperature is always at least 145ºF when I go to slice it.

Instead of the Italian seasoning, try any of the variations below that sound good to you.

Different things to do with this Pork Tenderloin instead of Italian Seasoning:

2 tsp Herbs de Provence
2 tsp Lemon Pepper and omit the black pepper
2 tbsp Cajun Seasoning + olive oil instead of butter
2 tbsp Ethiopian Berbere + olive oil instead of butter
1 tbsp Greek seasoning + olive oil instead of butter
2 tbsp Fajita Seasoning + olive oil instead of butter
2 tbsp Ranch Seasoning - olive oil or butter works
2 tbsp Blackening Seasoning + olive oil instead of butter
2 tbsp Jerk Seasoning + olive oil instead of butter
2 tsp smoked paprika + 2 tsp granulated onion + olive oil instead of butter

Nutrition