Juicy Pork Tenderloin Recipe

This incredibly juicy pork tenderloin recipe is very easy-to-make and is cooked to perfection, making it extremely flavorful and tender. You will not believe how tasty this is and just simple it is to prepare.

There is nothing better than tender, juicy, delicious, cooked pork, and the best part is that it’s still decently affordable. If you feel the same way, please try my Southern Fried Pork Chops or my Pork Chops and Apples Recipe.

Pork Tenderloin

Pork tenderloin is a tender cut of meat located on either side of the backbone about halfway back on the pig. There are two pork tenderloins, but they are smaller than beef tenderloin. You can often, as I did, purchase pork tenderloins in a two-pack, saving you money.

Contrary to the cuisine of old, pork tenderloin can be served at a medium to medium-well temperature, which is between 145 and 155° Fahrenheit. See my chef notes about cooking it.

Ingredients and Substitutions

• Pork – I used two pork tenderloins weighing roughly 1 pound each.
• Garlic – A few finely minced garlic cloves will go a long way in making this more flavorful.
• Thyme – I used dry thyme, but you can use fresh.
• Rosemary – Dry or fresh rosemary can be used.
• Oil – Any neutral flavored oil or olive oil will work for this dish.

How to Make a Juicy Pork Tenderloin

Use these easy-to-follow procedures and images to make this delicious juicy pork tenderloin recipe.

Truss the pork tenderloins with butcher’s twine.

Add the spices and herbs with oil to the plastic bag and two pork tenderloins and mix until combined. Marinate for at least 30 minutes, but it is best if it’s overnight for maximum flavor.

Add some oil to a large frying pan or rondeau over high heat until it begins to smoke, and then add in the pork tenderloins.

Immediately turn the heat down to medium-high, add some unsalted butter, and cook for roughly 2 to 3 minutes per side or until golden brown on all sides. See chef notes.

Transfer the pan to the oven and cook for roughly 6-10 minutes or until it reaches 140°.

Remove the tenderloins and let them rest on a plate or cutting board for 4 to 5 minutes before slicing. Try serving it up with my gremolata.

Make-Ahead and Storage

Make-Ahead: While this is meant to be eaten as soon as it comes out of the oven and is sliced, you can make this 30 minutes ahead of time while keeping it warm in an oven at 165°.  You can only do this if you prefer the pork tenderloin to be well done internally.

How to Store: Place covered in the refrigerator for up to 4 days.  This will freeze covered for up to 2 months.  Thaw in the refrigerator for 1 day before reheating.

How to Reheat: Please note that reheating pork will cause it to immediately overcook.  The best way to heat it is in a pan or a sheet tray lined with parchment paper in the oven at 350° for 6-8 minutes or until warm.  You can also heat it in the microwave until warm. Either of these reheating methods will cause the pork to be well done internally.

Chef Notes + Tips

• This pork is fantastic eaten by itself and would also go great with my gremolata recipe.

• It’s important to rest this pork, or any protein, after cooking to allow for the juices to soak back into it, making it more flavorful.
• The longer you can marinate the pork, the better.
• If the herbs and spices start to burn in the pan, then turn the heat down more. It will just take a few more minutes to cook.
• To serve the pork tenderloin at a medium internal temperature, you will want to take it out of the oven when it reaches 140°. With carry-over cooking, the pork will advance in temperature while resting to or above 145°, making it a perfect medium internal temperature.
• Feel free to marinate this in a casserole dish.

More Pork Recipes

• Smoked Pork Butt
• Grilled Pork Tenderloin
• Stuffed Pork Chops
• Smothered Pork Chops
• Breaded Chops

Be sure to follow me on Facebook, YouTube, Instagram, and Pinterest, and if you’ve had a chance to make this, then definitely drop me a comment and a rating below.

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Juicy Pork Tenderloin Recipe

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4.98 from 42 votes

This incredibly juicy pork tenderloin recipe is very easy-to-make and is cooked to perfection making it extremely flavorful and tender.

Servings: 4

Prep Time: 5 minutes minutes

Cook Time: 18 minutes minutes

Marinating Time: 30 minutes minutes

Ingredients 

US CustomaryMetric

• ¼ cup olive oil + 2 tablespoons
• 3 finely minced garlic cloves
• 2 teaspoons dry thyme
• 2 teaspoons dry rosemary
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 pork tenderloins, about 1 pound each
• 2 tablespoons unsalted butter

Instructions

• Whisk together the oil, garlic, thyme, rosemary, salt, and pepper in a medium size bowl until combined.
• Next, add the marinade to plastic bag along with two pork tenderloins and mix until combined.
• Marinate at least 30 minutes, but it is best if it’s over night for maximum flavor.
• Add the remaining 2 tablespoons of olive oil to a large frying pan or rondeau over high heat until it begins to smoke, and then add in the pork tenderloins.
• Immediately turn the heat down to medium high, add in the unsalted butter, and cook for roughly 2 to 3 minutes per side or until golden brown on all sides. See chef notes.
• Transfer the pan to the oven and cook for roughly 6-10 minutes at 350° or until it reaches 140° internally.
• Remove the tenderloins and let them rest on a plate or cutting board for 4 to 5 minutes before slicing. Try serving it up with my gremolata.

Notes

Make-Ahead: While this is meant to be eaten as soon as it comes out of the oven and is sliced, you can make this 30 minutes ahead of time while keeping it warm in an oven at 165°.  You can only do this if you prefer the pork tenderloin to be well done internally.

How to Store: Place covered in the refrigerator for up to 4 days.  This will freeze covered for up to 2 months.  Thaw in the refrigerator for 1 day before reheating.

How to Reheat: Please note that reheating pork will cause it to immediately overcook.  The best way to heat it is in a pan or a sheet tray lined with parchment paper in the oven at 350° for 6-8 minutes or until warm.  You can also heat it in the microwave until warm. Either of these reheating methods will cause the pork to be well done internally.

This pork is fantastic eaten by itself and would also go great with my gremolata recipe.

It’s important to rest this pork, or any protein, after cooking to allow for the juices to soak back into it, making it more flavorful.

The longer you can marinate the pork, the better.

If the herbs and spices start to burn in the pan, then turn the heat down more. It will just take a few more minutes to cook.

To serve the pork tenderloin at a medium internal temperature, you will want to take it out of the oven when it reaches 140°. With carry-over cooking, the pork will advance in temperature while resting to or above 145°, making it a perfect medium internal temperature.

Feel free to marinate this in a casserole dish.

Nutrition

Calories: 516kcalCarbohydrates: 1gProtein: 59gFat: 29gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 0.3gCholesterol: 199mgSodium: 1312mgPotassium: 1138mgFiber: 0.3gSugar: 0.03gVitamin A: 233IUVitamin C: 2mgCalcium: 31mgIron: 3mg

Course: dinner

Cuisine: American

Author: Chef Billy Parisi