Tender, juicy, and full of flavor, this Garlic Herb Pork Tenderloin is an easy oven dinner that requires very little preparation. Everything comes together in one casserole dish, making it a convenient choice for busy weeknights or a relaxed Sunday dinner.
The key to delicious pork tenderloin is not overcooking it. A quick seasoning rub and a hot oven help create a flavorful exterior while keeping the inside tender and juicy.
Ingredients
- 1 1/2–2 lb pork tenderloin
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon dried thyme
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1/2 cup chicken broth
- 1 tablespoon butter
- 1 tablespoon chopped fresh parsley
- 1 tablespoon lemon juice
Instructions
1. Prepare the Pork
Preheat your oven to 400°F (200°C).
Pat the pork tenderloin dry with paper towels. Removing excess moisture helps the seasoning adhere and encourages better browning.
Place the raw pork tenderloin in a lightly greased oven-safe glass casserole dish.
2. Make the Seasoning
In a small bowl, combine:
- Olive oil
- Minced garlic
- Paprika
- Italian seasoning
- Thyme
- Onion powder
- Salt
- Black pepper
- Dijon mustard
- Honey
Mix until you have a thick, flavorful paste.
Rub the mixture evenly over all sides of the pork tenderloin.
3. Add the Broth
Pour the chicken broth into the bottom of the casserole dish around the pork.
Try not to pour it directly over the seasoned pork because you don’t want to wash away the seasoning.
Dot the butter around the pork.
4. Bake
Place the casserole dish in the preheated oven.
Bake for approximately 20–30 minutes, depending on the thickness of the tenderloin.
The exact cooking time can vary considerably, so the safest way to determine doneness is with an instant-read thermometer.
Cook the pork until the thickest part reaches 145°F (63°C), then remove it from the oven.
5. Rest the Pork
Transfer the pork tenderloin to a cutting board and loosely cover it with foil.
Let it rest for 5–10 minutes before slicing.
Resting allows the juices to redistribute throughout the meat, helping keep each slice moist and tender.
6. Make a Quick Pan Sauce
While the pork rests, carefully pour the juices from the casserole dish into a small saucepan.
Bring them to a gentle simmer and cook for a few minutes to slightly reduce the liquid.
Stir in the lemon juice and fresh parsley.
Taste and adjust the seasoning if needed.
For a creamier sauce, you can whisk in a small amount of heavy cream after reducing the juices.
7. Slice and Serve
Slice the pork tenderloin into medallions.
Arrange the slices on a serving platter and spoon some of the warm pan sauce over the top.
Garnish with fresh parsley and serve immediately.
Best Side Dishes
This pork tenderloin pairs beautifully with:
- Creamy mashed potatoes
- Roasted potatoes
- Steamed green beans
- Roasted carrots
- Broccoli
- Buttered corn
- Rice pilaf
- Fresh garden salad
Important Glass Dish Tip
When using a glass casserole dish, make sure it is specifically labeled as oven-safe.
Avoid exposing a hot glass dish to sudden temperature changes, such as placing a hot dish directly onto a very cold or wet surface. Follow the manufacturer’s instructions for your particular glass bakeware.
Also, never use a glass dish that is cracked, chipped, or otherwise damaged.
How to Keep Pork Tenderloin Juicy
The most important step is avoiding overcooking.
Pork tenderloin is a relatively lean cut, so it can become dry if cooked far beyond its recommended internal temperature. Use a meat thermometer inserted into the thickest part of the tenderloin rather than relying solely on cooking time.
Storage
Allow leftovers to cool and place them in an airtight container.
Refrigerate within 2 hours and use within 3–4 days.
Reheat gently so the pork doesn’t dry out.
Final Thoughts
This Garlic Herb Pork Tenderloin is an easy way to turn a simple cut of pork into a flavorful family dinner. Simply place the raw tenderloin in an oven-safe glass casserole dish, season it generously, add a little broth, and bake until it reaches a safe internal temperature.
Serve it with mashed potatoes and vegetables for a comforting meal that’s simple enough for a weeknight but special enough for Sunday dinner.