Oven Roasted Pork Tenderloin

5 from 4 votes

Tender, juicy and flavorful, this oven roasted pork tenderloin with garlic butter and herbs is so easy but still worthy of a special occasion!

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: American

Keyword: baked pork tenderloin, oven roasted pork tenderloin

Servings: servings

Calories: 622kcal

Preheat the oven to 425F.
Remove any excess fat and silverskin from the tenderloin and season with kosher salt and fresh ground black pepper. Let rest at room temperature for 1 hour.
Heat the oil in a large sauté pan, preferably cast iron or blue steel, until smoking.
Gently place the seasoned tenderloin into the hot pan and cook for 3-4 minutes per side. Move the pan to the oven and roast for 8 minutes.
Remove from the oven and place the pan over high heat on the stove. Add butter, thyme, and garlic and, using a large spoon, baste the pork with seasoned butter for 2 minutes.
Remove the tenderloin to a plate and let rest for 8 minutes before carving.

Let it come to room temperature: Allowing the pork to rest for about an hour before cooking helps it roast more evenly, preventing a raw center and overcooked ends. This is key for keeping the meat juicy.
Make sure the pan is really hot: The oil should be just smoking when the pork hits the pan. A ripping-hot skillet creates a deep, flavorful crust — one of the biggest factors in great texture and taste.
Don't skip the rest: Letting the tenderloin rest for at least 8 minutes allows the juices to redistribute. Cutting too soon will cause those juices to spill onto the cutting board instead of staying in the meat.