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Garlic Herb Pork Tenderloin

Garlic Herb Pork Tenderloin is the ultimate crowd-pleasing main course, marrying bold spices with buttery richness. Each tender bite delivers a perfect balance of sweet, smoky, and savory flavors, ensuring your dinner table is anything but ordinary.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 42 minutes
Servings: 6 People
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Spice Rub
  • 2 tablespoon brown sugar
  • 1 tablespoon cayenne pepper or less if you don't like heat
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • Pork and Herbs
  • 1 tablespoon olive oil
  • 2 lb pork tenderloin fat trimmed
  • 3 tablespoon Italian seasoning dried
  • 3 tablespoon unsalted butter cut into 6 slices

Method
 

  1. Preheat your oven to 400°F. Prepare a 9x13-inch baking dish by lining it with aluminum foil, unless using an oven-safe skillet for cooking.
  2. In a small mixing bowl, combine the ingredients for the spice rub. Thoroughly coat the pork tenderloin with this mixture, ensuring even distribution on all sides.
  3. Heat olive oil in a large skillet over medium-high heat. Sear the tenderloin for 2-3 minutes per side until a golden-brown crust develops.
  4. Transfer the pork to the prepared baking dish (or retain it in the oven-safe skillet). Sprinkle the surface evenly with dried Italian seasoning, then place the butter pats atop the tenderloin.
  5. Bake for 20-25 minutes, or until the internal temperature of the meat reaches a minimum of 145°F.
  6. Allow the pork to rest for approximately 5 minutes after removing it from the oven. This step ensures that the juices redistribute throughout the meat, maintaining its moist texture.
  7. For presentation, garnish the entire tenderloin with fresh herbs such as rosemary or thyme before slicing and serving.

Notes

For an enhanced dining experience, prepare a quick pan sauce using the skillet in which the pork was seared. Melt butter, whisk in flour to form a roux, then gradually add stock while stirring continuously. Infuse the sauce with fresh herbs or minced garlic to elevate the flavor. Remove from heat once thickened, and serve alongside the tenderloin.