Go Back

Low Carb Pork Tenderloin With Garlic Butter - Juicy, Flavorful, and Weeknight-Friendly

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 pork tenderloin (about 1 to 1.5 pounds), silver skin removed
  • 1.5 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon smoked paprika (or sweet paprika)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 tablespoon olive oil (or avocado oil)
  • 2 tablespoons unsalted butter, softened
  • 3 cloves garlic, finely minced
  • 1 tablespoon fresh parsley, finely chopped (or 1 teaspoon dried)
  • 1 teaspoon fresh lemon zest
  • 1 teaspoon lemon juice (optional, to finish)
  • Optional: 1 teaspoon Dijon mustard for the butter

Method
 

  1. Preheat and prep: Heat your oven to 400°F (205°C). Pat the pork tenderloin dry with paper towels so it sears well.
  2. Trim the tenderloin: If the silver skin is still on, slide a thin knife under it and trim it off. This keeps the meat tender and helps the seasoning stick.
  3. Season generously: In a small bowl, mix salt, pepper, smoked paprika, garlic powder, and onion powder. Rub the spice mix all over the pork.
  4. Make the garlic butter: In another bowl, mash the softened butter with minced garlic, parsley, lemon zest, and Dijon if using. Set aside at room temperature.
  5. Heat the pan: Place a large oven-safe skillet (cast iron is ideal) over medium-high heat. Add olive oil and heat until shimmering.
  6. Sear the pork: Add the tenderloin and sear for 2 to 3 minutes per side until deep golden brown. Don’t move it too much—let the crust form. Sear the ends briefly.
  7. Roast to finish: Transfer the skillet to the oven. Roast for 10 to 14 minutes, depending on thickness. Start checking at 10 minutes.
  8. Check temperature: Use an instant-read thermometer. Aim for 135–140°F (57–60°C) in the thickest part for juicy, slightly pink results. Carryover heat will raise it a few degrees as it rests.
  9. Rest and butter: Move the pork to a cutting board. Spread half the garlic butter over the top and tent loosely with foil. Rest for 5 to 8 minutes.
  10. Make a quick pan sauce (optional): While the pork rests, place the skillet back over low heat. Add remaining garlic butter and 1 to 2 tablespoons water or chicken broth. Stir to pick up browned bits.
  11. Slice and serve: Slice the pork into 1/2-inch medallions. Spoon pan juices over the slices. Add a squeeze of lemon if you like a brighter finish.