Best Baked Pork Tenderloin Recipe Ever
The Best Garlic Baked Pork Tenderloin recipe – delicious easy melt in your mouth tender pork tenderloin baked to perfection in a buttery garlic sauce.
Prep: 5min
Total: 35min
Serving Size: 3 oz
Nutrition Facts: calories 344 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 131 milligrams cholesterol, Fat 19 grams fat, Fiber 1 grams fiber, Protein 40 grams protein, Saturated Fat 8 grams saturated fat, servingSize 3 oz, Sodium 1400 milligrams sodium, Sugar 0 grams sugar, Trans Fat 0 grams trans fat, unSaturated Fat 10 grams unsaturated fat
Ingredients:
- 1 bottle Italian Salad Dressing (optional marinade)
- 2 tbsp extra virgin olive oil
- 1 tbsp sea salt
- 1/2 tsp fresh cracked pepper
- 2 lb pork tenderloin
- 4 tbsp butter, sliced into 4-6 pats
- 2 tbsp diced garlic
- 1 tsp dried basil*
- 1 tsp dried oregano*
- 1 tsp dried thyme*
- 1 tsp dried parsley*
- 1/2 tsp dried sage*
- *OR 2 tbsp Italian Herb Seasoning Blend
Instruction:
- (Optional) Place pork tenderloin in a Ziplock bag or bowl and cover in the Italian Dressing, marinate for 12-24 hours.
- Preheat oven to 350 degrees.
- Line baking sheet with aluminum foil.
- In a small bowl, combine garlic, basil, oregano, thyme, parsley, and sage. Set aside.
- Generously season meat with salt and pepper.
- In a large pan, heat oil until shimmery.
- Add meat to pan and cook on all sides until dark golden brown.
- Transfer to baking sheet.
- Generously coat with herb mix.
- Place pats of butter on top of the pork.
- Wrap in foil, bake until meat is 145 degrees internally at the widest, thickest part of the tenderloin (about 25 minutes for a 2lb roast)
- When pork has come to temperature, remove and let rest, tented with foil, for at least five minutes to lock in juices.
- Slice against the grain and serve immediately.
- To store leftovers, place in an airtight container and keep in refrigerator for up to three days.
- To freeze leftovers, place in a plastic bag or wrap in plastic wrap and keep in freezer for up to three months.
- To reheat, let thaw naturally in the refrigerator overnight, and bake at 350, wrapped in foil, until piping hot when ready to serve.
I have never eaten such a delicious Pork Tenderloinâť—The most tender recipe that melts in your mouth!
FAQ
What is the best method of cooking pork tenderloin?
Bake pork tenderloin in a 400-degree Fahrenheit oven for 20-25 minutes. The exact cooking time will depend on the size of the tenderloins and how long you seared them. For the best results, use an instant-read thermometer and remove the pork from the oven when it reaches 145 degrees.
Is it better to cook a pork tenderloin at 350 or 400?
The best temperature for cooking pork tenderloin in the oven is 400 degrees Fahrenheit. At this temperature, the meat will cook evenly and quickly enough to keep it from drying out or becoming tough.
Should pork tenderloin be cooked fast or slow?
Unlike thicker, fattier pork roasts, which can cook low and slow for hours to yield pull-apart-tender meat, leaner pork tenderloin is best cooked quickly at a high heat. Overcook it, and pork tenderloin will be chalky and chewy.
How does Gordon Ramsay cook pork tenderloin?
For the pork tenderloin
- Wrap the pork tenderloin in sage leaves and speck. Place the pork in the fridge and chill for 10 minutes.
- Heat a non-stick frying pan with a splash of extra virgin olive oil.
- Sear the pork for 5 minutes. Take off the heat and add a knob of butter.
- Transfer to the oven and cook for 10 minutes.
