Garlic Herb Pork Tenderloin

Juicy roasted pork tenderloin rubbed with garlic, rosemary, and thyme, then finished with butter for a savory, golden crust and tender slices.

Prep: 10 min · Cook: 25 min · Yield: 4 · Method: Oven

Ingredients

• 1.25 pounds pork tenderloin
• 1 tablespoon olive oil
• 4 cloves garlic
• 1 tablespoon fresh rosemary
• 2 teaspoons fresh thyme
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 2 tablespoons unsalted butter

Cooking instructions

1. Heat the oven to 425°F. Pat the pork tenderloin dry with paper towels and trim away any silver skin. Place it in a small roasting pan or ovenproof skillet. (about 5 min) — 425°F
2. Mince the garlic and rosemary, then mix them with the thyme, olive oil, salt, and black pepper. Rub the mixture evenly over the pork. (about 5 min) — 425°F
3. Roast until the thickest part reaches 145°F on an instant-read thermometer, about 20 to 25 minutes. Cooking time may vary with the tenderloin’s thickness. (about 25 min) — 425°F
4. Transfer the pork to a cutting board and immediately top it with the butter. Tent loosely with foil and rest for 5 to 10 minutes so the butter melts and the juices settle. (about 10 min) — 145°F internal
5. Slice the tenderloin crosswise and spoon any melted herb butter from the board or pan over the slices. Serve warm. (about 2 min) — N/A