A well-cooked pork tenderloin is one of those dishes that feels fancy but is surprisingly easy to make. It’s lean, tender, and soaks up flavors beautifully, making it the perfect base for a rich, garlicky sauce.
The first time I made this dish, I was amazed at how something so simple could taste like it came from a restaurant.
This garlic-infused pork tenderloin is seared to lock in juices, then coated in a buttery, savory sauce with just the right amount of garlic.
It’s a one-pan recipe that delivers bold flavors with minimal effort. Whether you’re making it for a weeknight meal or serving it to guests, this dish guarantees a juicy, flavorful bite every time.
Why This Recipe Works
A great pork tenderloin recipe needs to balance tenderness with deep flavor. The wrong approach can leave it dry and bland, but with the right technique, you get a juicy, perfectly cooked result every time.
- Golden, Flavorful Crust – Searing the pork locks in juices while creating a rich, caramelized layer.
- Rich and Garlicky Sauce – A simple blend of butter, garlic, and broth adds deep flavor without overpowering the meat.
- Quick and Easy – Pork tenderloin cooks fast, making it perfect for a weeknight dinner that still feels special.
- Restaurant-Quality at Home – Simple ingredients come together to create a dish that tastes elegant but requires minimal effort.
- Pairs Well with Everything – The mild, buttery sauce complements everything from roasted vegetables to creamy mashed potatoes.
The Secret to Perfectly Juicy Pork Tenderloin
Many people think pork tenderloin is tricky to cook, but it’s actually one of the easiest cuts to get right. The key is not overcooking it. Unlike tougher cuts of pork, tenderloin is naturally lean, so it only needs a short cook time at high heat to stay juicy.
Using a meat thermometer ensures it reaches the perfect 145°F (63°C), keeping it tender while preventing dryness. Resting the meat after cooking also allows the juices to redistribute, keeping every bite moist and flavorful.
Essential Ingredients for a Flavorful Garlic Sauce
This dish is built on simple, high-quality ingredients that bring out the best in the pork.
- Pork Tenderloin – Lean, tender, and perfect for quick cooking.
- Butter – Adds richness and helps build the garlic sauce.
- Garlic – The star of the sauce, providing bold, savory depth.
- Chicken Broth – Creates a flavorful base for the sauce without overpowering the meat.
- Dijon Mustard – A touch of acidity balances the richness and enhances the overall flavor.
- Lemon Juice – Brightens up the sauce for a fresh finish.
How to Make Pork Tenderloin with Garlic Sauce
This one-pan meal comes together quickly but tastes like a slow-cooked dish bursting with flavor.
- Prepare the Pork – Pat the tenderloin dry, then season it with salt, pepper, and a little smoked paprika for depth.
- Sear the Tenderloin – Heat oil in a pan over medium-high heat and sear the pork for 2-3 minutes per side until golden brown.
- Make the Garlic Sauce – Lower the heat, add butter, and sauté minced garlic until fragrant. Stir in broth, Dijon mustard, and lemon juice for a rich, balanced flavor.
- Simmer and Finish Cooking – Return the pork to the pan and let it simmer in the sauce for 5-7 minutes until it reaches 145°F (63°C).
- Rest and Serve – Let the pork rest for 5 minutes before slicing. Drizzle extra garlic sauce over the top for maximum flavor.
Every bite is juicy, garlicky, and packed with flavor, making this an instant favorite.
Best Side Dishes for Pork Tenderloin
This dish pairs beautifully with a variety of sides that enhance its rich, savory flavors.
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| Side Dish | Why It Works |
|---|---|
| Creamy Mashed Potatoes | Soaks up the buttery garlic sauce perfectly. |
| Roasted Brussels Sprouts | Adds a crispy, slightly caramelized contrast. |
| Steamed Green Beans | A fresh and simple side that keeps the meal balanced. |
| Garlic Butter Rice | Light, flavorful, and pairs beautifully with the sauce. |
| Honey Glazed Carrots | A touch of sweetness complements the rich, garlicky flavors. |
| Crispy Roasted Potatoes | Golden and crispy, making every bite satisfying. |
Storage & Reheating Instructions
This dish stores and reheats well, making it great for leftovers or meal prepping.
How to Store Leftover Pork Tenderloin
- Store in an airtight container in the fridge for up to 4 days.
- For longer storage, freeze for up to 3 months in a sealed bag.
How to Reheat Pork Tenderloin
- Stovetop: Reheat in a pan over low heat with extra sauce to keep it juicy.
- Oven: Cover with foil and bake at 325°F (163°C) for 10-15 minutes.
- Microwave: Heat in 30-second intervals, adding a splash of broth if needed.
Pro Tips for the Best Pork Tenderloin
- Don’t overcook it! Use a thermometer to ensure it reaches exactly 145°F (63°C).
- Let it rest before slicing so the juices stay inside the meat.
- Sear the pork first for a golden crust that adds flavor.
- Use fresh garlic for the best depth of flavor in the sauce.
- Deglaze the pan with broth to capture all those flavorful bits from searing.
FAQs About Pork Tenderloin with Garlic Sauce
1. Can I use pork loin instead of tenderloin?
Pork loin is larger and less tender, so it requires a longer cook time. If using pork loin, bake at 375°F (190°C) for 25-30 minutes.
2. How do I prevent pork tenderloin from drying out?
Cook it only until 145°F (63°C) and let it rest before slicing. Overcooking is the main reason pork turns dry.
3. Can I make this dish ahead of time?
Yes! You can sear the pork ahead of time and store it in the fridge. Reheat it in the sauce when ready to serve.
4. Can I add cream to the sauce?
Absolutely! Stir in 2 tablespoons of heavy cream at the end for a rich, velvety garlic sauce.
5. Can I bake the pork instead of cooking it on the stove?
Yes! Sear the pork first, then bake at 400°F (200°C) for 15-20 minutes. Let it rest before slicing.
Pork Tenderloin with Garlic Sauce
Equipment
- Cast-Iron Skillet For searing the pork tenderloin
- Tongs For flipping the tenderloin
- Knife For slicing the tenderloin after cooking
Ingredients
- 1 pork tenderloin trimmed
- 2 tablespoons butter for sauce
- 3 cloves garlic minced
- 1/2 cup chicken broth for sauce base
- 1 tablespoon Dijon mustard for balance
- 1 tablespoon lemon juice for acidity
Instructions
- Pat the pork tenderloin dry and season with salt and pepper.
- Heat oil in a cast-iron skillet over medium-high heat. Sear the pork for 2-3 minutes per side until golden brown.
- Lower the heat and add butter and minced garlic, cooking until fragrant.
- Pour in chicken broth, Dijon mustard, and lemon juice. Stir to combine.
- Return the pork to the pan and let it simmer in the sauce for 5-7 minutes, until it reaches an internal temperature of 145°F (63°C).
- Let the pork rest for 5 minutes before slicing. Serve with extra garlic sauce drizzled on top.
Notes
- For extra richness, stir in a splash of heavy cream at the end.
- Letting the pork rest before slicing ensures maximum juiciness.
Carrie is a food writer and editor with more than 15 years of experience. She has worked for some of the biggest names in the food industry, including Bon Appétit, Food & Wine, and Martha Stewart Living.
As the Editor in Chief of IntroChicago.com, Carrie oversees all of the content on the site. She also manages the team of contributing writers and editors, who help to create delicious recipes, helpful tips, and informative articles that you’ll find on the site.
A native of the Chicago area, Carrie is passionate about all things food. She loves trying new restaurants and experimenting with new recipes in her kitchen. She’s also a graduate of the Culinary Institute of America, so she knows a thing or two about food!