Garlic and Rosemary Baked Pork Tenderloin

Juicy, flavorful, baked pork tenderloin is basted with garlic and rosemary-infused butter for an easy dinner that's ready in about 30 minutes!

Course Dinner

Cuisine American

Keyword baked pork tenderloin, easy pork tenderloin recipe, oven baked pork tenderloin

Prep Time 10

Cook Time 20

Resting Time 5

Total Time 35

Servings - 4 people

Calories 375kcal

Author Blair Lonergan

Preheat oven to 400°F.
In a small bowl, combine kosher salt, sage, garlic powder, onion, powder, and ground black pepper. Set aside.
Trim the pork tenderloin of any excess fat and silverskin. Pat the pork dry, rub with 1 tablespoon of olive oil; rub seasoning mixture on all sides of the meat.
Heat remaining 2 tablespoons of olive oil in a large oven-safe skillet over medium heat. When the oil shimmers, add pork; cook until browned on all sides, about 4-5 minutes total.
Place butter, garlic, and rosemary in the skillet around the tenderloin. Transfer the skillet to the oven, uncovered, and bake until a thermometer inserted in the thickest portion of the meat registers 140°F - 145°F, about 8-13 minutes. Baste with the butter mixture and pan juices.
Let the pork rest at room temperature for at least 5-10 minutes. Slice into rounds and drizzle with additional garlic and rosemary-infused butter and cooking juices.

If you don't have an oven-safe skillet, no problem! Just transfer the seared tenderloin to a baking dish, add the butter, garlic, and rosemary, and pop it in the oven.
A single pork tenderloin is typically just 1 lb. of meat, making it an appropriate amount of food for 2-4 people (depending on the size of your appetite). If you’re feeding a larger family of 4-5, I recommend doubling all of the ingredients and roasting two tenderloins.
The total baking time will vary depending on the size and thickness of your pork, on the temperature of your pork when it goes into the oven, and on your individual oven. As a result, a meat thermometer is the best way to know exactly when your pork is done.
Allow the meat to rest for at least 5-10 minutes before slicing and serving. This gives the juices time to redistribute, keeping the tenderloin as juicy as possible.