Garlic Butter Pork Tenderloin – The Best Pork Tenderloin Recipe Ever!

If you are tired of dry and tasteless pork tenderloin, you are going to love this Garlic Butter Pork Tenderloin recipe! Seriously, it is the best recipe to make sure that the meat remains nice and juicy on the inside.

Not to mention that every bite is full of amazing flavor! Best of all, it only takes a few ingredients to make this happen.

Although it takes a little planning, the actual hands on time required for this recipe is under 10 minutes. But it all starts the night before you want to cook the tenderloin.

However before we get to the actual recipe let me explain about the cut of meat that we are cooking today. Although they sound similar, there is a huge difference between a pork tenderloin and a pork loin.

And because these are two very different cuts of meat the cooking methods will be different. Therefore, it is vital that for this recipe, you purchase a pork tenderloin.

The Difference Between Pork Tenderloin and Pork Loin

The easiest and most basic way to tell the difference between pork loin and pork tenderloin is the size of the cut of meat. Because they are not cut from the same section of the animal, most often they look very different.

Pork tenderloin is long and slender and a pork loin is wide and thick. In fact, think of the pork loin as a large roast that you would use to make Pork and Sauerkraut for your good luck meal at the beginning of the year.

However, sometimes pork loin can also be cut in smaller, steak like sections as well. Therefore, it can also be known by several other names at the grocery store.

Pork Loin

This cut of meat is basically a pork roast. It may be labeled as pork loin roast, center cut pork roast, pork center rib roast or pork loin rib half.

Therefore, when you are heading to the store to purchase the meat for this Garlic Butter Pork Tenderloin steer away with any labels that have the words loin or roast.

This cut of meat comes from the animal’s back and is sold in 2-5 pound sections. It has a large fat cap on one side and will become nice and tender when cooked properly.

However, it is best to sear the large roast and then slow roast it in the oven for the best results.

Pork Tenderloin

Pork tenderloin, which is the muscle that runs alongside the backbone, is a boneless cut of meat that we will use in this recipe. It is fairly inexpensive and you can often find it in the refrigerated section of the meat department.

Although you can find the long and slender packages that have been marinated, we are using plain pork tenderloin for this recipe. However, they may also be labeled as pork tender or pork filet.

Typically each tenderloin will weigh about one pound. But they are often sold with two tenderloins per package. When cooked correctly the are the most tender cuts of pork.

Whether you want to make Honey Mustard Grilled Pork Tenderloin or cut the tenderloin in pieces to make Sweet and Sour Pork this cut of meat is ideal to use to make a delicious dinner.

However, because this is such a lean cut of meat it is important to not overcook it. Instead, use an Instant Read Digital Thermometer to cook it to the recommended temperature of 145°F (63°C).

Plan Ahead

As mentioned above, it takes a little planning to make this Garlic Butter Pork Tenderloin recipe. Not that it is hard, but you have to marinate the tenderloin overnight to get the best tasting tenderloin that you have ever had.

And it all starts with a bottle of Zesty Italian Salad Dressing. The night before you are planning to cook the tenderloin, place it in a resealable plastic bag or in a container large enough to hold the tenderloins.

Then pour the entire bottle of Italian dressing over the meat. The combination of the oil and vinegar will tenderize the meat perfectly.

And the herbs and spices that are included in the Zesty dressing makes it absolutely delicious. However, if you are like me, sometimes you haven’t planned dinner that far in advance.

Therefore, first thing in the morning go ahead and marinate the pork tenderloin. By the time it is ready to go into the oven it will have had enough time in the marinade to become nice and tender.

Garlic Butter Pork Tenderloin

*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.

INGREDIENTS

• 2 lb pork tenderloin
• 1 cup Zesty Italian Salad Dressing
• 6 cloves garlic, diced
• 2 Tbsp dry Italian seasoning
• 1 Tbsp salt
• 1/2 Tbsp black pepper
• 2 Tbsp extra virgin olive oil
• 4 Tbsp butter

INSTRUCTIONS

Start by removing and discarding any silver lining on the pork tenderloin. Then place the meat in a resealable plastic bag or covered container.

Pour the Zesty Italian Dressing over the meat, coating both sides. Seal the bag or container and allow the meat to marinate for 8-24 hours.

When it comes time to cook your Garlic Butter Pork Tenderloin, preheat the oven to 350°F (177°C). As the oven heats up remove the tenderloin from the refrigerator and let it come close to room temperature.

While you wait for the oven to preheat, line a rimmed baking sheet with aluminum foil that is large enough to cover the tenderloins. Set the baking sheet aside.

In a small bowl, combine the diced garlic and dry Italian seasoning. Set aside.

Sprinkle the salt and pepper over all sides of the pork tenderloin pieces. Then place a large skillet over medium high heat and add the oil.

Once the oil is hot and shimmery sear the meat on all sides until golden brown in color. Depending on the size of your pan you may need to cut the tenderloin in smaller pieces.

Once the meat has been seared transfer it to the prepared baking sheet. Then season the pork tenderloin with the garlic and Italian seasoning mixture on the top and sides.

Next place pats of butter on top of the tenderloin. Then wrap in the entire tenderloin in the foil, tenting it slightly on top.

Bake Time

Place the Garlic Butter Pork Tenderloin in the preheated oven and bake for approximately 30-40 minutes. Remove the tenderloin when it reaches 145°F degrees when checked with an instant read digital thermometer when placed in the center of the thickest portion.

When the pork has come to temperature, remove and let it rest in the foil for at least 3 minutes. To serve slice the tenderloin against the grain and serve immediately.

Pour the juices in the bottom of the foil packet over top of the sliced tenderloin. Serve immediately with your choice of side dish.

Enjoy! Mary

To receive our 3 Recipe Articles in your inbox each week, sign up for our free email list located in the middle of each recipe or email me at contact@makeyourmeals.com. You can also follow us on Facebook and Pinterest. This article may contain affiliate links where a small commission is paid if you purchase a product at no additional cost to you.