Herb-Buttered Oven Baked Pork Tenderloin
A flavorful baked pork tenderloin coated in herb-infused butter.
Ingredients
- 1.5 lbs pork tenderloin
- 4 tbsp unsalted butter, softened
- 2 cloves garlic, minced
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme, finely chopped
- 1 tbsp fresh parsley, finely chopped
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tbsp olive oil
- 1 piece lemon, juiced
- 1 tsp paprika (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- In a small mixing bowl, combine the softened butter, minced garlic, rosemary, thyme, parsley, salt, black pepper, and paprika (if using). Mix well until all the herbs are evenly distributed.
- Pat the pork tenderloin dry with paper towels. Make small slits all over the surface to allow for better flavor absorption.
- Rub the olive oil and lemon juice over the pork tenderloin. Then, take your herb-butter mixture and spread it generously all over the tenderloin, ensuring it’s well coated.
- For an extra layer of flavor, heat a skillet over medium-high heat. Sear the tenderloin for about 2-3 minutes on each side until golden brown. This step is optional.
- Transfer the tenderloin to a baking dish. Insert a meat thermometer in the thickest part of the tenderloin if you have one. Bake in the preheated oven for 25-30 minutes, or until the internal temperature reaches 145°F (63°C).
- Once done, remove the tenderloin from the oven and cover loosely with aluminum foil. Allow it to rest for about 10 minutes to retain the juices.
- Slice the pork tenderloin into medallions and serve warm, drizzled with any melted herb-butter from the baking dish.
Notes
Optional searing step adds additional flavor.