5 from 132 votes
Juicy Pork Tenderloin Recipe
This Juicy Pork Tenderloin features pork marinated in olive oil, garlic, thyme, rosemary, salt, and pepper for flavor infusion. After searing in butter and oil to develop a golden crust, the tenderloins finish cooking in the oven until they reach a medium internal temperature. Resting the meat before slicing ensures juicy, flavorful pork. It pairs well with gremolata or other fresh accompaniments.
Prep Time
5 mins
Cook Time
18 mins
Additional Time
30 mins
Servings:
4
Calories:
516 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- ¼ cup olive oil 2 tablespoons
- 3 garlic finely minced
- 2 teaspoons thyme dry
- 2 teaspoons rosemary dried
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 pork tenderloin about 1 pound each
- 2 tablespoons butter unsalted
Instructions
- Whisk together the oil, garlic, thyme, rosemary, salt, and pepper in a medium size bowl until combined.
- Next, add the marinade to plastic bag along with two pork tenderloins and mix until combined.
- Marinate at least 30 minutes, but it is best if it’s over night for maximum flavor.
- Add the remaining 2 tablespoons of olive oil to a large frying pan or rondeau over high heat until it begins to smoke, and then add in the pork tenderloins.
- Immediately turn the heat down to medium high, add in the unsalted butter, and cook for roughly 2 to 3 minutes per side or until golden brown on all sides. See chef notes.
- Transfer the pan to the oven and cook for roughly 6-10 minutes at 350° or until it reaches 140° internally.
- Remove the tenderloins and let them rest on a plate or cutting board for 4 to 5 minutes before slicing. Try serving it up with my gremolata.
Cup of Yum
Notes
- Marinate the pork overnight for the best infused flavor.
- Rest the cooked pork tenderloin for 4-5 minutes before slicing to retain juices.
- Store cooked pork covered in the refrigerator for up to 4 days or freeze for up to 2 months; thaw in refrigerator before reheating.
- Reheat gently in a pan or oven at 350°F to avoid overcooking and drying out the meat.
- Lower the heat if herbs begin to burn during searing to prevent bitterness and maintain tenderness.
- The pork is best served medium at 140°F internal temperature after resting due to carry-over cooking.
- This pork pairs well with gremolata or your choice of fresh accompaniments.
Nutrition Information
Calories
516kcal
(26%)
Carbohydrates
1g
(0%)
Protein
59g
(118%)
Fat
29g
(45%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
15g
(75%)
Trans Fat
0.3g
(15%)
Cholesterol
199mg
(66%)
Sodium
1312mg
(55%)
Potassium
1138mg
(24%)
Fiber
0.3g
(1%)
Sugar
0.03g
(0%)
Vitamin A
233IU
(5%)
Vitamin C
2mg
(2%)
Calcium
31mg
(3%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 516
% Daily Value*
| Calories | 516kcal | 26% |
| Carbohydrates | 1g | 0% |
| Protein | 59g | 118% |
| Fat | 29g | 45% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 199mg | 66% |
| Sodium | 1312mg | 55% |
| Potassium | 1138mg | 24% |
| Fiber | 0.3g | 1% |
| Sugar | 0.03g | 0% |
| Vitamin A | 233IU | 5% |
| Vitamin C | 2mg | 2% |
| Calcium | 31mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.