Butter and garlic pork tenderloin

by | Jan 27, 2022 | 0 comments

This herb covered pork tenderloin will melt in your mouth and leave you wanting more. Plus there's butter. A lot of it. Can it get any better than that?

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Tenderloins come from the loin part of the pig, along the back, the same place as the pork chops. As a matter of fact, if the tenderloins aren’t removed and packaged on their own, there is a bit of tenderloin in each center cut pork chop. How cool is that?

I researched a little on how to cook it and what seasonings to use, and I found a recipe that favored butter and garlic.

I’m pretty sure anything with butter and garlic will be mouth watering.

You try it and see what you think. 😋

Butter and Garlic Pork Tenderloin

This herb covered pork tenderloin will melt in your mouth and leave you wanting more. Plus there's butter. A lot of it. Can it get any better than that?
Prep Time 15 mins
Cook Time 25 mins

Equipment

  • 1 baking pan that fits the tenderloin
  • 1 meat thermometer with long wire (so probe is in the oven and screen is outside the oven for monitoring)

Ingredients
  

  • 1 pork tenderloin about 1.5lbs
  • 2 tbsp oil or bacon grease
  • 4 tbsp butter
  • 1 tsp salt or to taste
  • 2 tsp garlic powder
  • 2 tsp each of basil, oregano, thyme, parsley and sage

Instructions
 

  • Preheat oven to 350 degrees.
  • Thaw 1 frozen pork tenderloin completely.
  • Cover both sides of the tenderloin with salt.
  • In a large pan with heated oil or grease, sear the outside of the tenderloin for about 5 minutes on each side on medium to low heat. Outside should be a nice brown.
  • Put the tenderloin in a baking pan and cover with the spices.
  • Cut the butter into thins slices and cover the tenderloin.
  • Put your meat thermometer in the thickest part of the meat.
  • Cover the baking dish and put in 350 degree oven.
  • Watch meat temperature and remove from oven when it reaches 145 degrees.
  • Let meat rest, covered, for about 5 minutes to retain juices. Temperature will rise about 5 degrees, that's fine.
  • Remove cover, slice meat against the grain and enjoy with potatoes or vegetables!

A peek at our week, end of January 2022

We are working to stay warm here this week.

Brr…this picture just looks cold.

Perhaps I should frame it and display it in July when cooler weather is a distant memory and perceived impossibility….mental air conditioner. 🤔

Even though it’s cold, we decided to go to Red Wing for a day this past weekend. It was so relaxing to see different things for even just a short time.

Hopefully we can go back sometime during the warmer months and climb “Barn Bluff” in the picture above. It was a pretty town in the snow, but I’ll bet it’s just beautiful with everything green!

For the last few years, the kids have asked to go ice-skating. We have gone several times at a local lake. But I’ve thought…we have land…and water…surely we can make something here! It seems the low spots are in areas that need to have tractors/cars over them or where the hoses can’t reach. However, the other day I happened to look at the pig wallow area and wonder if it would work. At the time of the year, the pigs aren’t using it!

We’ve added water a couple times now….we’ll see how it goes. 😉

From all us here, with 2 feet or 4 feet, we wish you a warm winter’s day! ❄
Naomi and the gang

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Tell us what you think!

Have you made the recipe?  Did you like it? What would you improve?

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