Juicy and Tender Garlic and Herbs Pork Tenderloin

Today I will be sharing a recipe for this Juicy and Tender Garlic and Herbs Pork Tenderloin. It’s a juicy and tender and you’ll want to make again and again. The prep time takes no longer than 10 minutes, and it’s so simple that you might find yourself doubling or tripling the recipe to freeze some for later—it’s what I do! If you liked this recipe I am sure you are also going to love this 5-Ingredient Pork Tenderloin! make sure to check it out!

Looking to skip the extras and get straight to the recipe? No worries! You’ll find a “Skip to Recipe” button, and if you prefer to explore, there’s also a clickable table of contents just below, making it a breeze to navigate this page.

Table of Contents

• Discover the Reasons to Try This Recipe
• Ingredients
• Directions
• Garlic Herb Pork Tenderloin Recipe
• Answering Your Questions: FAQ Section
• Perfect Pairings: What to Serve with Garlic Herb Pork Tenderloin
• And what about the pesto butter?

Why should you try this recipe?

Well, aside from the fact that it’s absolutely delicious, there are some seriously good reasons to try it out.

First off, it’s a breeze to make – I’m talking about super simple, easy, and lightning-fast. Plus, here’s the kicker: it’s a fantastic meal prep candidate. When I whip up a batch, I usually go for a whopping 2 lbs of pork tenderloin, but I’ll just throw one pound on the grill right away. The rest goes straight into my freezer.

Let me tell you, it’s a total lifesaver on those crazy days when I can predict I won’t have a spare moment to cook. I’ll toss it in the fridge the night before, let it thaw, and boom – when I walk through the door, it’s grill time! No fuss.

Let’s talk savings for a sec. Pork is one of the most affordable cuts I can get around here. And turning it into a freezer meal? Total win. It saves me from last-minute takeout, feeds us well, and keeps my budget from falling apart. Honestly, it’s good for my wallet and my sanity.

Let’s dive in! 

For this recipe you will be using the following ingredients:

Pork Tenderloin : Pork tenderloin lives up to its name by being incredibly tender and succulent. Here we’re taking a clever approach – slicing it lengthwise while keeping those two halves connected. This little trick speeds up the cooking process.

Marinade: you will need olive oil, garlic, Italian seasoning, plus a sprinkle of salt and pepper. But, if you don’t have Italian seasoning you can easily swap it for another herb medley, you could try for example something with parsley, thyme, or oregano. And if you are out of garlic or simply not in the mood to be peeling garlic (hey, I get you, we have all been there no judgment!), no problemo. Just swap it for a teaspoon of garlic powder and you’re good to go!

Pesto Butter: Optional, highly recommended. It bring a lot of flavour to the pork. I like to make a huge batch of it and freeze it. Then I just cut off apiece and use it for this recipe, and others like my Chicken with Pesto Butter and Easy Oven Baked Pesto Salmon 

And here’s a little insider tip: this recipe happens to be one of my all-time favorites. Not only does it deliver on flavor in a big way, but it’s also a rockstar when it comes to simplicity and adaptability. Feel like making a larger batch? No problem! You can effortlessly double, triple, or even quadruple the ingredients, and presto – you’ve got a lineup of freezer meals ready to roll. It’s like a meal prep magic trick that turns a single cooking session into a treasure trove of convenience. So, whether you’re cooking for a small group or stocking up for the days ahead, this recipe has your back. It’s the gift that keeps on giving – easy, delicious, and always there when you need it.

Directions

Warning: Avoid the overcooking trap. Pork is quite the speedy dehydrator when given too much heat – resulting in tough and overly chewy meat. My strategy? I pull out my tenderloin when it hits 140 degrees, then I gently cover it with foil. This lets it keep cooking a bit from its own residual heat as it rests for around 5-10 minutes before it’s ready to serve.

And what about the pesto butter? Whipping this up is incredibly easy. Just mix all the ingredients, and here’s a neat trick: I often prepare an extra batch to stash in the freezer. You can read more about pesto butter here.

What to serve with pork tenderloin: 

I like to serve this recipe with mashed potatoes, One pot veggie rice recipe , Mediterranean Yellow Rice, sauteed vegetables, or even with my Greek Salad with Pickled Red Onions

FAQ

Are pork loin and pork tenderloin the same thing? 

No they are not. Pork loin and pork tenderloin might sound similar, but they’re actually quite different.

Pork loin is like the bigger sibling. It’s a larger, wider cut that usually comes with a bit of fat on top, which actually adds flavor when cooked. It’s great for roasting, and you might see it labeled as “pork loin roast” or “center-cut pork loin.”

Now, onto its younger counterpart, pork tenderloin. This is where the magic of tenderness happens. The pork tenderloin is smaller, leaner, and incredibly tender. It’s a bit more delicate and cooks up faster than pork loin. You’ll often find it labeled as just “pork tenderloin” at the store. For this recipe I suggest you use pork loin as it will cook much faster and be much tender. 

Should I use fresh or dry herbs ?

Feel free to play around with your herb game in this recipe! Whether you’re rolling with fresh herbs or dried ones, both options work like a charm.

Now, if you’re going the fresh route, you might want to be a tad more generous with the amounts. Why, you ask? Well, dried herbs bring a more concentrated punch to the party. So, to make sure your flavors dance just right, a touch more of the fresh stuff can do wonders. It’s all about finding that perfect balance of herby goodness, no matter which route you take.

Where can I find more details about the pesto butter recipe? 

Here you go: Make-Ahead and Freeze: Basil Pesto Butter

When is pork done cooking? Can pork be pink? 

Absolutely, pork can totally rock a hint of pink and still be perfectly safe to eat. Here’s the deal: as long as that pork has hit an internal temperature of 145 degrees Fahrenheit, it’s good to go, pink and all. So, don’t let the rosy hue throw you off – it’s all about that temperature.

Can you reheat it?

What’s the best way to reheat pork? You’ve got a few options! One way is to place it in a foil pouch and pop it in the oven at 350 degrees until it hits 140 degrees F. Alternatively, you can give it a quick pan-fry with a touch of your leftover pesto butter or even use the microwave to warm it up. It’s all about choosing the method that suits your cravings and time constraints.

Storage: Leftovers can be kept for 3-4 days in the refrigerator.

Did you make the recipe? If you did please don’t forget to share it with me. I would love to see it! Let me know if you have any questions.