Garlic Butter Pork Tenderloin Recipe

If you are looking to turn pork tenderloin into a delicious dish, you are going to love this garlic butter pork tenderloin recipe. It is an easy recipe that makes this lean cut of meat tender and juicy.

Best of all, it requires only a few ingredients. Although it does require a little planning, because one of the reasons that this meat turns out so moist is that it sits in a marinade before cooking.

However, believe me, the time that it takes is well worth it! With just a few easy steps this inexpensive cut of meat becomes a main dish that melts in your mouth.

Pork Tenderloin vs. Pork Loin

Just be sure that you purchase a pork tenderloin and not a pork loin for this recipe. It is easy to confuse the two because of their names, but they’re actually two different cuts of meat.

Pork tenderloin is a long, thin cut of meat that comes from the muscle that runs along the backbone of the pig. It’s very lean and cooks quickly. Because of its size and shape, pork tenderloin is best when cooked whole and then sliced.

Pork loin, on the other hand, is a larger and wider cut that comes from the back of the pig. It has more fat marbling and can be sold as a whole roast or cut into chops.

Pork loin is better suited for slow roasting or smoking, as it benefits from longer cooking times. Since this recipe has a shorter cook time, be sure to use a pork tenderloin and not a pork loin.

Why Marinating Keeps the Pork Tenderloin Moist

Pork tenderloin is very lean, which means it can dry out quickly if not cooked carefully. One way to ensure it stays moist is by marinating it.

The marinade not only adds flavor but also helps to tenderize the meat. In this recipe, you’ll be using Zesty Italian salad dressing, which has a mix of oil, vinegar, and seasonings.

The acidity from the vinegar helps break down the muscle fibers, making the pork more tender and allowing the flavors to penetrate deeper. Letting the pork marinate overnight, or up to 24 hours, will provide you with the best results.

However, if you’re short on time, a few hours can still make a difference in both the flavor and texture. Although the longer it has time to marinate, the better.

Keeping The Pork Moist During Baking

While marinating is great for adding flavor and helping the meat stay juicy, adding butter directly on top of the pork tenderloin when baking also helps to keep the meat tender and juicy. As the butter melts in the oven, it penetrates into the meat helping to seal in the moisture.

This is an important step that helps prevent the pork from drying as it bakes. A third trick for keeping the garlic butter pork tenderloin juicy on the inside is to cover the baking dish.

This also traps the moisture inside, creating a steamy environment that keeps the pork tenderloin from losing too much liquid while in the oven.

As a bonus, once the pork is ready you will see a delicious sauce in the bottom of the pan which is great to drizzle over the pork when serving. The garlic and Italian seasoning infused sauce not only adds extra moisture, but extra flavor to the meat as well.

Cooking Garlic Butter Pork Tenderloin to the Right Temperature

Cooking pork to the right temperature is crucial, both for safety and to ensure it’s not overcooked and dry. For pork tenderloin, the safe internal temperature is 145°F (63°C). This temperature ensures that the pork is fully cooked but still juicy and tender.

To check the temperature, use an instant-read thermometer. Insert it into the thickest part of the tenderloin, and when it reaches 145°F, you’re good to go.

Once it’s done, let the pork rest for a few minutes before slicing. This resting period allows the juices to redistribute throughout the meat, making each slice moist and flavorful.

How to Slice Garlic Butter Pork Tenderloin

When you’re ready to serve the pork, it’s important to slice it correctly. Always cut the tenderloin against the grain, which means cutting across the muscle fibers rather than parallel to them.

This is another important step to make sure the meat is tender and easier to chew.

Storing and Reheating Leftovers

If you have leftovers, you can store them in the fridge for up to 3-4 days. Just place the sliced pork in an airtight container or wrap it tightly in foil or plastic wrap.

For reheating in the oven, preheat the oven to 300°F (150°C) and place the pork slices in a baking dish. Add a little bit of chicken broth or water to the dish to keep the pork from drying out, and cover the dish with foil. Heat for about 10-15 minutes, or until the pork is warmed through.

If you’re in a hurry, you can also reheat the pork in the microwave. Place the slices on a microwave-safe plate, add a few drops of broth or water and cover them with a damp paper towel. Microwave on medium power for 1-2 minutes, checking after each minute to make sure the pork is heated evenly.

Garlic Butter Pork Tenderloin Recipe

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

INGREDIENTS

• 1 lb pork tenderloin*
• 1/2 cup Zesty Italian Salad Dressing
• 3 cloves garlic, diced
• 1 Tbsp dry Italian Seasoning
• 1 1/2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 Tbsp extra virgin olive oil
• 1 1/2 teaspoons salt
• 1 teaspoon black pepper
• 4 tbsp butter

*Pork tenderloin is often sold in 2 pound packages. You can use the other meat to make Sweet and Sour Pork Tenderloin or Bacon Wrapped Pork Tenderloin.

INSTRUCTIONS

Place pork tenderloin in a resealable plastic bag or covered container. Pour the Italian Dressing over the top of the pork, and flip to make sure the the entire surface has been coated. Cover (or seal) and marinate overnight and up to 24 hours.

Preheat oven to 350°F (177°C). Spray an 8 x 8 inch baking pan with non-stick cooking spray. Set aside.

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

Sprinkle the salt and pepper over the entire pork tenderloin. In a large pan, heat oil until hot and shimmery. Sear the meat on all sides until golden brown in color. Transfer the meat to the prepared baking pan.

Season the pork tenderloin with the garlic and Italian seasoning mixture on the top and sides. Then place pats of butter on top of the tenderloin.

Cover the baking dish and bake for approximately 25 minutes or until the center of the tenderloin reaches 145°F degrees when checked with an instant read digital thermometer. When the pork has come to temperature, remove it from the oven and let it rest (still covered) for at least 3 minutes.

To serve remove the garlic butter pork tenderloin from the baking dish and then place on a cutting board. Slice the meat against the grain and serve warm with extra garlic butter drizzled on top.

Enjoy! Mary

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