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Recipe from Simpler Savory

The recipe

Garlic Butter Pork Tenderloin

Prep
15 min
Cook
15 min
Total
30 min
Servings
4 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 4 servings.

calories
310

2× the original author values. Recipe yield: 4 servings.

calories
620

3× the original author values. Recipe yield: 4 servings.

calories
930
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 1 to 1.5 pounds pork tenderloin — trimmed of silver skin
  • 1.25 teaspoons kosher salt — divided, or to taste
  • 0.75 teaspoon black pepper — freshly ground
  • 1 teaspoon smoked paprika — adds color and warmth
  • 1 tablespoon olive oil — for searing
  • 4 tablespoons unsalted butter — cut into pieces
  • 4 cloves garlic — grated or finely minced
  • 4 sprigs fresh thyme — or 1/2 teaspoon dried thyme
  • 1 tablespoon fresh parsley — chopped, plus more for garnish
  • 1 teaspoon fresh rosemary — finely chopped, optional
  • 2 tablespoons dry white wine — or use 1 tablespoon lemon juice
  • 1 tablespoon lemon juice — optional, to taste if not using wine
  • 1 tablespoon chicken stock or water — for thinning or reheating
  • flaky salt — for finishing, optional

Instructions

  1. Pat the pork tenderloin very dry with paper towels. Season all over with kosher salt, black pepper, and smoked paprika, pressing to help it adhere. Let sit at room temperature for about 15 minutes while you heat the pan.
  2. Heat a large heavy skillet (cast iron if possible) over medium-high heat. Add olive oil and heat until it shimmers and just begins to smoke.
  3. Lay the pork in the skillet and sear without moving until deep golden brown, 2 to 3 minutes. Flip and sear the second side another 2 to 3 minutes until well browned.
  4. Reduce heat to medium. Add the butter pieces around the pork, then add the garlic. Stir so the garlic foams gently in the butter without burning.
  5. Tilt the pan and baste the pork continuously with the garlic butter for 1 to 2 minutes, keeping the heat moderate so the butter turns nutty, not scorched.
  6. Add thyme sprigs, parsley, and rosemary (if using). Splash in white wine or squeeze in lemon; the pan will hiss and the browned bits will loosen.
  7. Continue cooking and basting until an instant-read thermometer in the thickest part reads 140 to 145°F, about 10 to 14 minutes total cook time depending on thickness. For a very thick tenderloin, you can transfer the skillet to a 400°F oven to finish, checking after 5 minutes.
  8. Transfer the pork to a cutting board, tent loosely with foil, and rest 8 to 10 minutes so the juices redistribute.
  9. Simmer the pan sauce for 30 to 60 seconds to slightly thicken, scraping up fond. Adjust with a pinch of salt or more lemon to taste.
  10. Slice the pork into 1/2-inch medallions. Spoon the glossy garlic butter sauce over the top, garnish with parsley, and finish with flaky salt if desired.

Notes

Store cooled slices in an airtight container in the refrigerator up to 3 days or freeze up to 2 months. Reheat gently in a covered skillet over low heat with a splash of water or stock and a dab of butter until just warmed through, or microwave at 50% power in short bursts to keep the pork tender. If you saved extra pan sauce, use it when reheating to keep the meat silky and moist.

Source: https://simplersavory.com/garlic-butter-pork-tenderloin/