This Garlic Butter Pork Tenderloin is a simple, tasty meal that really makes the most of juicy pork and rich, flavorful garlic butter. The pork stays tender and moist while getting a golden crust from the butter and garlic mix, making every bite just right. It’s one of those dishes that feels fancy but is super easy to make at home.
I love how the garlic butter not only cooks the pork but also creates a little sauce that you can spoon over the slices. I usually make extra garlic butter to drizzle on top, which helps keep the meat juicy and adds even more flavor. It’s quick to prepare and perfect for a weeknight dinner or when friends come over.
My favorite way to serve this is with some simple roasted veggies or a fresh salad on the side. It’s a great combo because the veggies soak up the buttery garlic goodness too. Whenever I make this pork tenderloin, people always ask for seconds—and sometimes even thirds!
Key Ingredients & Substitutions
Pork Tenderloin: This cut is lean, tender, and quick to cook. If unavailable, pork loin is a good substitute but check cooking times as it’s thicker. For a leaner option, try chicken breast or turkey tenderloin.
Butter & Olive Oil: Butter adds richness and helps brown the pork; olive oil raises the smoke point. You can use all butter or swap olive oil with avocado oil for a milder flavor.
Garlic: Minced fresh garlic is best for a strong, fresh flavor. Garlic powder can be used, but add it earlier to avoid burning and bitterness.
Smoked Paprika & Thyme: Smoked paprika gives a gentle smoky taste; if you don’t have it, regular paprika works fine. Thyme is great for its herbal note, but rosemary or oregano can also pair well.
Chicken Broth or White Wine: These help create a deglazed sauce from pan drippings. If avoiding alcohol, stick to broth or even water with a splash of lemon juice for brightness.
How Do You Get a Perfect Seared Crust on Pork Tenderloin?
Getting a golden crust adds flavor and texture. Here’s how to nail it:
- Dry the pork well with paper towels—moisture steams the meat instead of browning it.
- Use a heavy skillet and heat the oil and butter until butter foams but doesn’t burn.
- Place pork in the pan without moving it for 3–4 minutes each side—patience is key to a deep brown crust.
- Avoid overcrowding the pan to keep heat high and ensure even browning.
After searing, the oven finishes cooking while keeping the meat juicy inside. Resting the pork after roasting lets juices settle, so your tenderloin stays moist when slicing.
Equipment You’ll Need
- Oven-safe skillet – I recommend a cast-iron or stainless steel skillet because it heats evenly and lets you sear and roast in one pan.
- Meat thermometer – helps you check the pork’s internal temperature to avoid overcooking.
- Cutting board and sharp knife – for resting and slicing the pork tenderloin easily.
- Small bowl – to mix the spice rub before applying.
- Servery or serving platter – to display the sliced pork with sauce and sides.
Flavor Variations & Add-Ins
- Use maple syrup or honey in the garlic butter for a touch of sweetness that pairs well with the smoky paprika.
- Add sliced mushrooms or caramelized onions alongside the green beans for extra flavor and texture.
- Swap thyme for rosemary or oregano to change up the herbal note depending on your taste.
- Use a different protein like chicken breasts or beef tenderloin if you want a change from pork.
Garlic Butter Pork Tenderloin
Ingredients You’ll Need:
- 2 pork tenderloins (about 1 to 1.5 lbs each)
- 4 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme, chopped)
- Salt and pepper, to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
- 1/2 cup chicken broth or white wine (optional, for sauce)
- 1 cup green beans, trimmed (optional, as side)
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time, 15 minutes for roasting, and about 10 minutes for resting and finishing the sauce. In total, plan for around 35 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare and Season the Pork:
Start by preheating your oven to 400°F (200°C). In a small bowl, mix smoked paprika, thyme, salt, and pepper. Pat the pork tenderloins dry with paper towels to get rid of any moisture, then rub the seasoning all over the pork evenly.
2. Sear the Pork with Garlic Butter:
Heat olive oil and 2 tablespoons of butter in a large oven-safe skillet over medium-high heat until the butter melts and begins to foam. Add the pork tenderloins and sear each side until they have a nice, golden brown crust, about 3-4 minutes per side. Lower the heat to medium, add the minced garlic and remaining butter, and spoon the garlic butter over the pork for about 1 minute to infuse the flavor.
3. Roast and Finish the Dish:
If you like, arrange trimmed green beans around the pork in the skillet. Transfer the skillet to your preheated oven and roast the pork for 12-15 minutes or until the internal temperature reaches 145°F (63°C). Remove from oven and let your pork rest on a cutting board for 5-10 minutes.
4. Make the Garlic Butter Sauce:
Put the skillet back on medium heat and add chicken broth or white wine to deglaze the pan. Scrape up any browned bits and simmer the sauce for 3-4 minutes to thicken slightly.
5. Serve:
Slice the pork tenderloin into medallions, drizzle with the garlic butter sauce, and sprinkle chopped fresh parsley on top. Serve warm with green beans or your favorite side dish.
Can I Use Frozen Pork Tenderloin for This Recipe?
Yes! Just make sure the pork is fully thawed before cooking. Thaw it overnight in the fridge or submerge it in cold water while sealed in a bag for quicker thawing. Pat it dry well before seasoning.
What If I Don’t Have an Oven-Safe Skillet?
No worries! You can sear the pork in any heavy skillet, then transfer the pork to a baking dish for roasting. Just use the skillet to make the garlic butter sauce afterward.
Can I Prepare This Recipe Ahead of Time?
Absolutely. You can season and sear the pork ahead, then refrigerate it. When ready to serve, roast in the oven and finish the sauce. Just let the meat come to room temperature before roasting for even cooking.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave to avoid drying out the pork. Adding a splash of broth can help keep it moist.