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!

Ingredients

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

Method:

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!

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