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.
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Bake for 20-25 minutes, or until the internal temperature of the meat reaches a minimum of 145°F.
- 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.
- 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.