BEST Baked Pork Tenderloin Recipe

There is nothing like baked pork tenderloin. It’s so easy to make and I feel like this is the easiest cut of pork to take on whatever flavors you fancy. In the slow cooker, the Instant Pot, on the grill, there is really no way to mess up a pork tenderloin. (Well, I’m sure there is, but not one that I’ve found yet!).

The best thing about baking a pork tenderloin though, is that crispy outside and juicy inside. While most people do eat with their eyes first, it’s when you taste the tenderloin that you will truly understand why I’m gaga for this recipe. Sink your teeth into that first bite, and you get a little crunch, then the juices from the pork itself, plus the actual juice you’ve used and the spices intermingling with it all, and you’ll be hard-pressed to find a reason NOT to make this delicious dish.
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When I’m creating a recipe, I tend to lean on oils, vinegars, and sauces for the “wet” ingredients with which to marinade, spoon over, or otherwise cook in. I tend to forget how great fruit juices are with pork. The citrus in the lemon, lime, or orange juices (or all three) acts as the acid in the mixture (much like vinegar does in other recipes), giving your meat those tangy (and slightly sweet) undertones. Plus, the acid helps the rest of the flavors seep into the meat, making it nice and juicy.

For the other spices, I didn’t get too crazy. Simple is best here. I mixed together a little Italian seasoning blend, garlic powder, cumin, chili powder, paprika, salt, and pepper — all items you probably already have in your spice drawer.

The Best Baked Garlic Pork Recipe
Made this for dinner last night and it was perfectly seasoned and juicy! My family loved it and are already asking for it again; delicious!

Prep Time: 5 minutes - 10 minutes
Resting Time: 45 minutes
Total Time: 1 hour

Ingredients

• 2 tbsp extra virgin olive oil
• 4 oz butter, thin sliced into 4-6 pats
• 2 lb pork tenderloin, optional: pre-marinate pork before cooking for foolproof never dry tenderloin
• 1 tbsp celtic sea salt and fresh cracked pepper
• 1 tsp dried oregano
• 1 tsp dried basil
• 2 tbsp diced garlic
• 1 tsp dried parsley
• 1 tsp dried thyme
• 1/2 tsp dried sage
• *OR 1 tbsp Italian Herb Seasoning Blend

Instructions

1. Preheat oven to 350 degrees.
2. Line baking sheet with aluminum foil.
3. In a small bowl, combine garlic, basil, oregano, thyme, parsley, and sage. Set aside.
4. Generously season tenderloin with salt and pepper.
5. In a large pan, heat oil until shimmery.
6. Add tenderloin to pan, and cook on all sides until dark golden brown.
7. Add tenderloin to baking sheet.
8. Generously coat tenderloin with herb mix.
9. Place pats of butter on top of the tenderloin.
10. Wrap in foil, bake until pork is 150 degrees internally at the widest part of the tenderloin (about 25 minutes.)
11. When pork has come to temperature, remove and let rest for at least five minutes to lock in juices.
12. Slice against the grain and serve immediately.

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