Skip to main content

Garlic Butter Pork Tenderloin

I love pork tenderloin. Inexpensive, cooks in less than 30 minutes, tender and juicy, plus it works well with almost any marinade or sauce you can dream up! It’s pretty healthy for you too as it’s a very lean cut of meat.

The secret to this easy pork tenderloin is to thoroughly dry it before searing. Removing water from its surface prevents steaming and ensures your meat actually sears. Finish the meat in the oven and then rest it for nearly as long as you cooked it; this way, the steam in the meat redistributes back into the meat rather than running out as soon as you slice it. Rested meat = juicy meat.

My favorite food ever in the world is butter so I can never resist a butter based sauce. Today I went for a classic garlic and parsley butter sauced and drenched my pork in it. There is no limit to the variations you can come up with for tenderloin, though- lemon pepper, salt crusted, teriyaki, maple glazed- the sky is the limit.

I love to serve this with roasted vegetables- since it is fall, I chose to roast butternut squash, carrots, brussel sprouts and sweet potatoes. Cube the squash, carrots and potatoes into 1 inch pieces, halve the sprouts, drizzle in olive oil, salt and pepper and put them in the oven just as you start to sear the pork ad everything will come out on time! Enjoy!

1 1/2 pounds pork tenderloin
1 tablespoon Italian herb seasoning
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons olive oil
1/4 cup melted butter
4 cloves minced garlic
1/2 teaspoon onion powder
1 tablespoon chopped parsley

Preheat the oven to 425 degrees F.

Dry the pork thoroughly with paper towels. Rub all sides of the tenderloin with Italian herbs, salt and pepper. 

Heat oil in a cast iron pain over high heat. Add the pork to the pan and sear for 2 to 3 minutes on each side.

Transfer the skillet to the oven and bake for 15 minutes more or until a meat thermometer inserted in the thickest part of the pork reaches 145 degrees F. 

Remove the pork from the oven and let rest on a cutting board for 10 minutes. 

While the pork rests, which together the melted butter, garlic, onion powder, and parsley.. Pour over the pour generously. Slice and serve!


Popular posts from this blog

Raspberry Pomegranate Jam

Tis the season to be making homemade gifts! Pomegranates are in season and their juice is a festive deep ruby red color. I knew I had to make them into a jam to give away. Straight pomegranate flavor is a little tart for me; I added raspberries for the texture of their seeds and their sweetness. This is a very simple recipe to make and will yield 6 to 7 8 ounces jars of jam or 12 to 14 4 ounce jars, if you like to give away sample sizes during the holidays. Enjoy! Ingredients: 3 1/2 cups pomegranate juice 1 cup mashed raspberries 7 cups sugar 1 tablespoon butter 1 1/75 ounce package Sure Jell Method: Sterilize your jars and lids. Set aside. In a heavy bottomed large stock pot, add the pomegranate juice, raspberries and butter. Mix well. Add in the sugar. Bring to a full rolling boil then stir in the Sure Jell. Allow to boil hard for 1 minutes. Remove from the heat and skim off any foam. Ladle into the sterile jars, twist on the lids and pr

Peek-a-boo Squares

My grandma, Mimi, taught me this recipe. I used to make this with her and my mother as a child. It is my very favorite dessert. It is incredibly easy to make, and even easier to eat. My favorite part of making this as a child was dusting every bar generously with snowy white powdered sugar.  My favorite version of this dessert uses canned blueberry pie filling; I vastly prefer Libby brand over the store brand. You can make blueberry pie filling from scratch with sugar, cornstarch, bleberries, etc. but using the canned stuff is easy in a pinch and is much for nostalgic for me. Plus, I don’t notice a vast improvement over my homemade blueberry pie filling and the Libby brand; it just takes me longer to put this dessert together.  I have been known to whip up a pan of these Friday night and have them disappear by Saturday afternoon. Be warned, these things are addictive! Ingredients: 3 cups of all-purpose flour 2 cups of granulated sugar 4 eggs 2 sticks of

Samosas with Yogurt Sauce

I love exploring many kinds of cuisine in my kitchen because I can control the spice level, and in the case of this recipe, the use of cilantro. Cilantro lovers out there- sub it info the parsley here. I have the gene that makes cilantro taste like soap, which limits my ability to enjoy some dishes in restaurants, but is easily rectified in my own kitchen. I hope you enjoy! Ingredients:  3 russet potatoes 2 cloves garlic, minced 1 bunch fresh parsley, chopped 2 teaspoons curry powder 5 ounces peas Six 8 inch flour tortillas 4 ounces Greek yogurt Oil, salt, pepper, vinegar 4 tablespoons butter Method: Preheat oven to 425 degrees F. Lightly oil a rimmed baking sheet. Scrub potatoes and cut into 1⁄2-inch pieces. Place in a large saucepan with a generous pinch of salt and enough water to cover by 1 inch. Cover and bring to a boil over high; uncover and cook until tenderDrain potatoes and transfer to a bowl.  Heat 2 tablespoons oil in reserved saucepan over medium. Add chopped garlic and al