Juicy Garlic Herb Pork Tenderloin Recipe with Pan Sauce
This easy pork tenderloin recipe features a garlic-herb rub and a silky mustard-butter sauce. Learn how to make a juicy oven baked pork tenderloin every single time.
Most people fear this cut because it goes from succulent to sawdust in a matter of minutes, but this pork tenderloin recipe is designed to be fool-proof. The secret lies in a dual-heat method: a hard sear in a cast-iron skillet to develop a crust, followed by a fast roast at 400°F until the meat reaches a perfect, blush-pink medium.
To ensure a juicy oven baked pork tenderloin, we use a heavy-handed garlic herb pork tenderloin rub that infuses the meat with rosemary and thyme while it roasts. We finish the dish with a 60-second pan sauce made from the drippings, stone-ground mustard, and cold butter, elevating a simple weeknight protein into something truly restaurant-quality.
Stop cooking your pork to 160°F. By pulling the meat at 145°F, you preserve the moisture and texture that makes tenderloin the most prized cut on the pig. Serve this with smashed potatoes or a crisp green salad for a balanced, high-protein dinner.
Ingredients
The Pork & Rub
- 2 pork tenderloins (about 1 to 1.25 lbs / 450-560g each)
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme leaves
- 1.5 teaspoons kosher salt
- 1 teaspoon freshly cracked black pepper
Mustard Butter Pan Sauce
- 1/2 cup (120ml) low-sodium chicken stock
- 1 tablespoon stone-ground or Dijon mustard
- 2 tablespoons cold unsalted butter, cubed
- 1 teaspoon fresh lemon juice
Instructions
- 1
Preheat your oven to 400°F (200°C) and pat the pork tenderloins completely dry with paper towels.
- 2
Combine the olive oil, minced garlic, rosemary, thyme, salt, and pepper in a small bowl to create a paste.
- 3
Rub the herb paste evenly over all sides of the pork, massaging it into the meat.
- 4
Heat a large, oven-safe skillet (preferably cast iron) over medium-high heat until wisps of smoke appear.
- 5
Sear the pork for 2 minutes per side until a deep golden-brown crust forms on all surfaces.
- 6
Transfer the skillet directly to the oven and roast for 12 to 15 minutes, or until an instant-read thermometer hits 145°F (63°C) in the thickest part.
- 7
Remove the pork from the skillet and place it on a cutting board; tent loosely with foil and rest for at least 8 minutes.
- 8
Place the skillet back on the stovetop over medium heat (be careful, the handle is hot) and pour in the chicken stock, scraping up the browned bits.
- 9
Whisk in the mustard and simmer for 2 minutes until the liquid reduces by half.
- 10
Turn off the heat and whisk in the cold butter cubes one at a time until the sauce is glossy and thickened, then stir in the lemon juice.
- 11
Slice the pork into 1-inch thick medallions and spoon the pan sauce generously over the top.
Nutrition (per serving)
Estimates only — not medical or dietary advice.
- Calories
- 395 kcal
- Protein
- 47 g
- Carbs
- 2 g
- Fat
- 21 g
- Fiber
- 0.5 g
- Sugar
- 0.5 g
- Sodium
- 740 mg
Tips
- → Always remove the silver skin—that tough, iridescent membrane on the surface—with a sharp knife before seasoning, as it won't break down during cooking.
- → Don't skip the rest. Cutting into the pork immediately will cause the juices to run out, resulting in dry meat.
- → Use cold butter for the sauce. The temperature difference helps the butter emulsify into the stock rather than just melting into a greasy puddle.
FAQ
Why does my pork tenderloin always turn out dry?
You are likely overcooking it. Pork tenderloin is extremely lean; once it passes 155°F, it loses its moisture rapidly. Pull it at 145°F for the best results.
Can I make this pork tenderloin recipe without a cast iron skillet?
Yes, you can sear the meat in a regular frying pan and then transfer it to a preheated rimmed baking sheet to finish in the oven.
How do I know if the pork is done without a thermometer?
While a thermometer is best, the meat should feel firm but springy to the touch. If it feels soft, it's raw; if it's hard, it's overdone.
Is it safe to eat pork that is slightly pink in the middle?
Yes. The USDA updated guidelines years ago stating that 145°F followed by a 3-minute rest is perfectly safe and results in much better flavor.
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