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.
Ingredients
- 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