Low Carb Garlic Butter Pork Tenderloin – Juicy, Flavorful, and Weeknight Easy

This Low Carb Garlic Butter Pork Tenderloin is the kind of recipe you keep in your back pocket. It’s quick to prep, cooks in under 30 minutes, and delivers big flavor with minimal effort. The meat stays tender and juicy, while the garlicky butter and herbs create a rich pan sauce.

It tastes like a special occasion, but it’s simple enough for a Tuesday night. Pair it with a crisp salad or roasted veggies, and dinner’s done.

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

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 6 servings

Ingredients

  

• Pork tenderloin (1 to 1.5 pounds, trimmed)
• Butter (4 tablespoons, divided)
• Olive oil or avocado oil (1 tablespoon)
• Garlic (4–6 cloves, minced)
• Fresh herbs (thyme and parsley are great; rosemary works too)
• Lemon (zest and juice of 1/2 lemon)
• Smoked paprika (optional, 1/2 teaspoon)
• Onion powder (1/2 teaspoon)
• Salt and black pepper
• Chicken broth or dry white wine (1/3 cup, for the pan sauce)
• Red pepper flakes (optional, a pinch)

Instructions

 

• Preheat and prep. Set your oven to 400°F (200°C). Pat the pork tenderloin dry with paper towels. Trim any silver skin if not already removed for better texture.
• Season generously. Mix 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon onion powder, and 1/2 teaspoon smoked paprika. Rub it all over the pork. Let it sit at room temp for 10–15 minutes while you prep the garlic butter.
• Make the garlic butter. In a small bowl, combine 3 tablespoons softened butter, minced garlic, 1 tablespoon chopped fresh thyme, 1 tablespoon chopped parsley, lemon zest, and a pinch of red pepper flakes if using. Stir until smooth.
• Sear the pork. Heat a large oven-safe skillet (cast iron is ideal) over medium-high heat. Add the oil and 1 tablespoon butter. When hot and foamy, sear the pork on all sides until browned, about 2–3 minutes per side.
• Add flavor before roasting. Turn off the heat. Spread half of the garlic butter across the top and sides of the tenderloin. Pour the broth or wine into the skillet around the meat, not over it.
• Roast to perfect doneness. Transfer the skillet to the oven. Roast 10–15 minutes, or until the thickest part reaches 140–145°F (60–63°C) on an instant-read thermometer. Time will vary with thickness.
• Rest the meat. Move the pork to a cutting board and tent loosely with foil for 5–10 minutes. This helps the juices redistribute and keeps it tender.
• Finish the pan sauce. Place the skillet back on low heat. Whisk in the remaining garlic butter and a squeeze of lemon juice. Simmer 1–2 minutes until glossy. Taste and adjust salt and pepper.
• Slice and serve. Cut the pork into 1/2-inch medallions. Spoon the garlic butter pan sauce over the top. Sprinkle with extra herbs if you like.

What Makes This Special

This tenderloin is seared to a golden crust and finished in the oven for perfect doneness. The garlic butter melts into the pork and the pan, creating a silky sauce that feels indulgent without piling on carbs.

You only need a handful of ingredients, most of which you probably have on hand. It’s versatile, adaptable, and almost impossible to mess up.

Shopping List

• Pork tenderloin (1 to 1.5 pounds, trimmed)
• Butter (4 tablespoons, divided)
• Olive oil or avocado oil (1 tablespoon)
• Garlic (4–6 cloves, minced)
• Fresh herbs (thyme and parsley are great; rosemary works too)
• Lemon (zest and juice of 1/2 lemon)
• Smoked paprika (optional, 1/2 teaspoon)
• Onion powder (1/2 teaspoon)
• Salt and black pepper
• Chicken broth or dry white wine (1/3 cup, for the pan sauce)
• Red pepper flakes (optional, a pinch)

Step-by-Step Instructions

1. Preheat and prep. Set your oven to 400°F (200°C). Pat the pork tenderloin dry with paper towels.

   Trim any silver skin if not already removed for better texture.

2. Season generously. Mix 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon onion powder, and 1/2 teaspoon smoked paprika. Rub it all over the pork. Let it sit at room temp for 10–15 minutes while you prep the garlic butter.
3. Make the garlic butter. In a small bowl, combine 3 tablespoons softened butter, minced garlic, 1 tablespoon chopped fresh thyme, 1 tablespoon chopped parsley, lemon zest, and a pinch of red pepper flakes if using.

   Stir until smooth.

4. Sear the pork. Heat a large oven-safe skillet (cast iron is ideal) over medium-high heat. Add the oil and 1 tablespoon butter. When hot and foamy, sear the pork on all sides until browned, about 2–3 minutes per side.
5. Add flavor before roasting. Turn off the heat.

   Spread half of the garlic butter across the top and sides of the tenderloin. Pour the broth or wine into the skillet around the meat, not over it.

6. Roast to perfect doneness. Transfer the skillet to the oven. Roast 10–15 minutes, or until the thickest part reaches 140–145°F (60–63°C) on an instant-read thermometer.

   Time will vary with thickness.

7. Rest the meat. Move the pork to a cutting board and tent loosely with foil for 5–10 minutes. This helps the juices redistribute and keeps it tender.
8. Finish the pan sauce. Place the skillet back on low heat. Whisk in the remaining garlic butter and a squeeze of lemon juice.

   Simmer 1–2 minutes until glossy. Taste and adjust salt and pepper.

9. Slice and serve. Cut the pork into 1/2-inch medallions. Spoon the garlic butter pan sauce over the top.

   Sprinkle with extra herbs if you like.

Storage Instructions

• Refrigerate: Store sliced pork in an airtight container with any remaining sauce for up to 3–4 days.
• Reheat: Warm gently in a covered skillet over low heat with a splash of broth until just heated through. Avoid high heat to prevent drying out.
• Freeze: You can freeze cooked pork for up to 2 months. Thaw overnight in the fridge and reheat gently.
• Meal prep tip: Slice before storing.

  It reheats more evenly and stays tender in sauce.

Benefits of This Recipe

• Low carb and satisfying: Butter, herbs, and protein keep you full without the carbs.
• Quick cooking: From start to finish, it’s typically 30 minutes or less.
• Weeknight friendly: Minimal chopping, one pan, simple cleanup.
• Reliable results: Sear-then-roast method gives a great crust and juicy center.
• Flexible pairings: Works with roasted asparagus, sautéed green beans, cauliflower mash, or a crisp salad.

What Not to Do

• Don’t overcook it. Pork tenderloin dries out if cooked past 150°F. Aim for 140–145°F and rest before slicing.
• Don’t skip the rest. Cutting too soon releases the juices onto the board instead of into your meat.
• Don’t drown it during searing. Add the broth after searing. Liquid in the pan while searing prevents browning.
• Don’t confuse tenderloin with loin. They cook differently.

  Tenderloin is smaller and cooks much faster.

• Don’t under-season. Salt and pepper are key. Season all sides for even flavor.

Variations You Can Try

• Herb-forward: Swap thyme for rosemary and add a touch of sage for a cozy, woodsy flavor.
• Lemon-pepper: Add extra lemon zest and cracked pepper, and finish with a lemon butter sauce.
• Mustard butter: Stir 1 teaspoon Dijon into the garlic butter for tangy depth.
• Spicy version: Use more red pepper flakes or a pinch of cayenne for heat.
• Grill finish: Sear in the skillet and finish on a hot grill for light smoke and char.
• Dairy-free: Use ghee or a good plant-based butter substitute. The method stays the same.

FAQ

How do I know when pork tenderloin is done?

Use an instant-read thermometer.

Pull it at 140–145°F in the thickest spot, then rest for 5–10 minutes. The temperature will rise slightly as it rests, and the juices will settle.

Can I make this without an oven-safe skillet?

Yes. Sear in a regular skillet, then transfer the pork to a preheated baking dish to finish in the oven.

Make the pan sauce on the stovetop in your skillet while the pork rests.

Is pork tenderloin the same as pork loin?

No. Pork tenderloin is long, thin, and very tender. Pork loin is larger and cooks longer.

For this recipe, use tenderloin for the timing and texture to work out correctly.

Can I prep this ahead?

Yes. Season the pork and mix the garlic butter up to 24 hours in advance. Keep them chilled.

Let the pork sit at room temperature for 15–20 minutes before searing.

What should I serve with it to keep it low carb?

Great options include roasted Brussels sprouts, sautéed zucchini, asparagus, green beans, cauliflower mash, or a simple arugula salad with lemon and olive oil.

Will the garlic burn?

It won’t if you add most of it with the butter before roasting and in the finishing sauce. Avoid cooking minced garlic directly on high heat for long. Keep the heat moderate and watch closely.

Can I use dried herbs?

Yes.

Use about one-third the amount of dried herbs as fresh. For example, 1 teaspoon dried thyme instead of 1 tablespoon fresh. Add dried herbs to the butter so they bloom as it melts.

How spicy is it?

It’s as mild as you make it.

The base recipe is not spicy. Red pepper flakes are optional and easy to control.

Can I use pork chops instead?

You can use thick-cut boneless chops. Sear both sides, then roast until they hit 140–145°F.

Cooking time will be shorter than a whole tenderloin, so keep an eye on the thermometer.

What if I don’t have chicken broth?

Water works in a pinch, especially with a touch of extra butter and lemon. Dry white wine also adds great flavor and keeps it low carb.

In Conclusion

This Low Carb Garlic Butter Pork Tenderloin is simple, reliable, and packed with flavor. The sear-then-roast method, plus a quick pan sauce, makes it feel restaurant-worthy without the fuss.

Keep the ingredients on hand, and you can pull off a great dinner any night of the week. Serve it with your favorite low-carb sides and enjoy every juicy, garlicky bite.