Published July 29, 2022.This post may contain affiliate links. Please read my disclosure policy.
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 fantasticeaten by itself and would also go great with my gremolata recipe.
- It’s important to restthis pork, or any protein, after cooking to allow for the juices to soak back into it, making it more flavorful.
- The longer you canmarinate 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 onFacebook,YouTube,Instagram,andPinterest,and if you’ve had a chance to make this, then definitely drop me a comment and a rating below.
Video
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Juicy Pork Tenderloin Recipe
4.97 from 31 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
- 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
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55 comments
- Gerry
So moist and delicious! Definitely making this again!
- Reply
- Sonia
This pork tenderloin was amazing and k added the gremolata and it was Wow! Thank you for sharing. Enjoy making your recipes!!
- Reply
- Ron Benamati
Hands down the best pork I’ve ever eaten. The marinade adds so much flavor.
- Reply
- sue 😁
Gathering the bits one needs to use reChefBilly recipe thank you for your help teaching video appreciate 😁😋👋
- Reply
- Ekaterina
Very delicious and juicy. Very good even for the next day.
- Reply
- Mike
Made this along with your roasted Acorn squash recipe it was an awesome Fall meal!
- Reply
appreciate you trying it
- Reply
- Diane Watkins-Slaughter
This recipe made a perfect pork tenderloin. It was delicious and very tender. It took a little longer to hit the correct temperature than the recipe stated. This is definitely a keeper!
- Reply
- Chef Billy Parisi
Glad you enjoyed it!
- Reply
- Barbara
Delicious and tender. My oven took a few more minutes to meet the meat temperature, but the flavor was very nice and the gremolata took it up a notch. Served it with a massaged kale salad with cranberries and almonds. Perfect! Thank you!
- Reply
- Chef Billy Parisi
Thank you!
- Reply
- Linda
Delicious. Thanks Chef Billy
- Reply
- Adam
I used this marinade but ended up grilling the porkas it was easier to prepare for a crowd. They were delicious!
- Reply
- Donna
Excellent recipe and great flavor combination. I served this with a Caesar salad and steamed broccoli. Looking forward to making a soup with my leftovers.
- Reply
many thanks!
- Reply
- Amanda
I marinated overnight. It was delicious, no leftovers. Definitely will make again!
- Reply
- Scott Williams
I have a couple of very good tenderloin recipes, but this is a terrific simple execution one. Often I worry about undercooking pork, but I followed this to the T and the meat came out perfect. This is ideal for the Trader Joe’s tenderloins that come in 1 lbs portions.
- Reply
- Ellen Gibson
This was so flavorful! I used your marinade recipe & left overnight in refrigerator. I forgot to pick up butchers twine to truss it, so used thermometer to keep check on temp. Everyone kept saying was so tender also. Thanks for taking hesitation out of never cooking pork for company, even if for my family!
- Reply
excellent!
- Reply
- Margaret
Delicious and very tender. I marinated for about 8 hours. Just as tender when reheated for dinner tonight. Can’t go wrong with this recipe. Thanks Chef!
- Reply
appreciate you trying it
- Reply
- Carolyn Boyich
This recipe was incredibly delicious.
- Reply
- Allison Stange
Classic Delicious Easy and Never Fails. Pork comes out perfectly Seasoned and good when eaten hot and cold leftovers are also delicious.
- Reply
Yes!
- Reply
- Gloria Martino
Excellent thank you Chef perfect moist tender pork tenderloins
- Reply
My pleasure
- Reply
- Kathryn
Excellent. Made this recipe this A.M.
Will share with friends.
Moist and flavorFULL!- Reply
- Leslie
Absolutely delicious! This turned out great. All your recipes are easy to follow and so dang good!!!
- Reply
so good!!
- Reply
- Sherri
Omg this was AH-MAZING. Did everything exactly as the recipe called for. Made roasted/grilled corn & a simple pasta salad for the sides.👩🍳 🤤🍽️
- Reply
amazing
- Reply
- Linda Hannah
Made this for dinner tonight along with your rice pilaf. So easy to put together. And delicious. !!!!
- Reply
Excellent!
- Reply
- Gramter
Delicious! Very easy recipe and quick from start to finish. Family loved it!
- Reply
thanks for giving it a shot!!
- Reply
- Leah
This is the absolute best pork tenderloin recipe out there. The flavors go so well together, and it comes out perfect every time I make it. Cannot recommend this recipe more, thank you Billy!
- Reply
Excellent!!
- Reply
- Kathy
This was wonderful! My husband and I both thoroughly enjoyed it. What I love best about is that he teaches technique on every single recipe. I am always learning something new. The variety on his website sends it over the top, I can always find something to cook that I can make, and it will always be really good! Thank you Chef Billy!
- Reply
My pleasure!
- Reply
- Hyiwot Teshome
Came out juicy and delicious. Thank you!
- Reply
Perfect!
- Reply
- Ruth M.
Marinated for two days (dinner plans changed and so it got a second day to marinate!).
Perfectly seasoned and so tasty!- Reply
Delicious!
- Reply
- Carol wilson
Yes, made with a deer back-strap. We used a Sous vide then browned in pan. Spices were perfect. We loved it!
- Reply
Great to know that works as well!
- Reply
- Deb Maxwell
Had my In-Laws for dinner and made this pork tenderloin. OMGoodness, this was so delicious. MIL & SIL both left with the recipe.
I love your recipes, you make me a great cook!
Thank you Chef- Reply
- Edy
Oh, so good! My grandson (age 21) said he had never eaten anything so good!
- Reply
- Theresa
I no longer have to figure out what to cook for dinner every night. I just look to see what you are cooking for the day and I fix it the following day… I have to say we have been eating very well for the last couple of weeks 😂😂😂
- Reply
- Debbie
I absolutely loved this pork tenderloin. I marinated it overnight. So tender and delicious The only reason I didn’t give it five stars is it way too salty, so I think in marinating reducing some of that salt would help. But I would definitely make this again.
- Reply
Just to confirm, you made it with two pork tenderloins correct?
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- Emery
Super simple pork tenderloin recipe. Definitely like it marinated over night. I made pan roasted Brussel Sprouts and homemade creamed corn. Highly recommended.
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- M Ols
Came out so well—and I even forgot to truss!
- Reply
- Ted Soroka
Without a doubt, the best pork tenderloin recipe I’ve ever made. I did spoon some of the pan drippings over the pork!
- Reply
- Danielle Phillips
Made the marinade per the recipe but cooked on the grill. This was so, so good. The pork was so tasty and moist. Will definitely make again. Also, used the basic gremolata recipe, but had a few substitutions because of what I had. Perfect addition to the pork.
- Reply
