There’s something truly comforting about a perfectly baked pork tenderloin, especially when it’s enveloped in a rich garlic and herb sauce. This recipe for Garlic Baked Pork Tenderloin is not just easy to make but guarantees a melt-in-your-mouth experience with every bite.
Whether you’re a seasoned chef or a beginner in the kitchen, this dish is sure to impress with its flavorful profile and tender texture.
Ingredients:
- Optional marinade: 1 bottle Italian Salad Dressing
- 2 tbsp extra virgin olive oil
- 1 tbsp sea salt
- ½ tsp fresh cracked pepper
- 2 lb pork tenderloin
- 4 tbsp butter, sliced into 4-6 pats
- 2 tbsp diced garlic
- 1 tsp each of dried basil, oregano, thyme, and parsley
- ½ tsp dried sage
- Alternatively, 2 tbsp Italian Herb Seasoning Blend
Instructions:
- Marinate (Optional): Place the pork tenderloin in a Ziplock bag or bowl, cover with Italian dressing, and allow to marinate for 12-24 hours.
- Preparation: Preheat your oven to 380 degrees Fahrenheit. Line a baking sheet with aluminum foil for easy cleanup.
- Herb Mixture: In a small bowl, combine the garlic, basil, oregano, thyme, parsley, and sage. Set aside.
- Season: Generously season the tenderloin with salt and pepper.
- Sear: Heat olive oil in a large pan over medium-high until shimmering. Add the tenderloin and sear on all sides until dark golden brown, creating a rich crust.
- Bake: Transfer the tenderloin to the prepared baking sheet. Coat generously with the prepared herb mix and top with butter slices. Wrap in foil and bake until the internal temperature reaches 145 degrees Fahrenheit at the thickest part (about 30 minutes for a 2lb roast).
- Rest: Remove the tenderloin from the oven, tent with foil, and let it rest for at least five minutes to lock in the juices.
- Serve: Slice the pork against the grain and serve immediately for the best flavor and texture.
Storage Tips:
- Refrigerate: Store leftovers in an airtight container for up to three days.
- Freeze: For longer storage, wrap in plastic or place in a plastic bag and freeze for up to three months.
- Reheat: Thaw in the refrigerator overnight and reheat in the oven at 380 degrees Fahrenheit, wrapped in foil, until hot.
Note:
Pork tenderloin may still appear pink in the middle even when fully cooked. Always use a thermometer to ensure it has reached the safe temperature of 145 degrees Fahrenheit. Remember, cooking times may vary depending on the size and shape of the tenderloin, so always gauge by temperature rather than time.