Pork Tenderloin Recipe Ree Drummond: Garlic Butter Baste for Juicy Slices

This pork tenderloin recipe delivers tender, juicy results with a simple garlic butter baste that elevates every bite. I developed this method after testing countless variations to achieve restaurant-quality meat at home.

The secret lies in searing the pork first to lock in moisture, then finishing it in the oven while basting with melted garlic butter. This creates a golden crust outside while keeping the inside perfectly moist and flavorful.

What you get is succulent pork with a rich, aromatic crust that slices beautifully. The garlic butter soaks into the meat, adding depth without overpowering the natural pork flavor.

Serve with roasted vegetables or mashed potatoes for a complete meal. This technique never fails to impress.

Ingredients for Pork Tenderloin Recipe Ree Drummond

Quality pork and aromatic herbs create restaurant-worthy results at home with minimal effort.

The pork tenderloin is the foundation—sourcing from reputable butchers like Whole Foods or local farms ensures optimal tenderness. Look for pieces with consistent diameter (about 2-3 inches) for even cooking. The butter should be European-style if available, as its higher fat content resists burning during basting. Fresh herbs from the farmers market provide superior aroma, but grocery store varieties work if absolutely necessary.

No white wine? Substitute with additional chicken stock plus a splash of lemon juice. Dried herbs can replace fresh at one-third the amount, though fresh is strongly preferred. If you lack Dijon, whole-grain mustard adds pleasant texture. The shallot can be replaced with half a small onion, finely minced. For a deeper crust, some cooks add a pinch of smoked paprika to the seasoning.

Pork tenderloin keeps well in the fridge for 2-3 days before cooking. Store fresh herbs wrapped in damp paper towels in sealed containers for up to 5 days. Once cooked, the dish holds beautifully for 3-4 days refrigerated or can be frozen for up to 2 months.

Step-by-Step Instructions for Pork Tenderloin

This method guarantees tender, juicy pork with a rich garlic-herb crust every time.

Step 1: Prepare and Season the Pork Tenderloin

Pat the 1.5 lb Pork Tenderloin completely dry with paper towels to ensure a good sear. Trim any remaining silver skin for even cooking.

Rub the tenderloin all over with 1 tbsp Dijon Mustard, then season evenly with 1.5 tsp Kosher Salt and 1 tsp Freshly Ground Black Pepper. This creates a flavorful base that helps the crust adhere.

Let the seasoned pork sit at room temperature for 15-20 minutes while you prep the remaining ingredients. This step ensures even cooking from edge to center.

Step 2: Sear the Pork to Develop Flavor

Heat 2 tbsp Olive Oil in a large oven-safe skillet over medium-high heat until shimmering. Add the pork tenderloin and sear for 3-4 minutes per side until golden brown on all surfaces.

During the final minute of searing, add 1 whole Shallot (minced) to the pan. The shallot will soften quickly in the hot oil and add aromatic depth to the finished dish.

Remove the pan from heat once the pork is browned and the shallot is fragrant. The internal temperature should reach about 120°F at this stage.

Step 3: Baste with Garlic-Herb Butter in the Oven

Reduce oven temperature to 400°F. Add 0.5 cup Unsalted Butter (cut into cubes), 6 cloves Garlic Cloves (minced), 2 tbsp Fresh Rosemary, and 2 tbsp Fresh Thyme to the skillet.

Transfer the skillet to the oven and roast for 10-12 minutes, basting the pork with the melted butter and herbs every 3-4 minutes. This basting process infuses the meat with flavor and promotes even browning.

The pork is done when an instant-read thermometer inserted into the thickest part registers 145°F. The butter will foam and the garlic will turn light golden brown when ready.

Step 4: Create the Pan Sauce and Rest

Transfer the pork to a cutting board and tent loosely with foil. Place the skillet on the stovetop over medium heat and add 0.25 cup Dry White Wine to deglaze, scraping up all browned bits.

Simmer for 2-3 minutes until the wine reduces by half, then add 0.5 cup Chicken Stock. Continue simmering for another 3-4 minutes until the sauce thickens slightly and coats the back of a spoon.

Let the pork rest for 10 minutes before slicing into 1-inch thick pieces. This resting period allows the juices to redistribute, ensuring each slice remains moist and flavorful.

Step 5: Serve with Pan Sauce

Strain the pan sauce through a fine-mesh sieve to remove solids, if desired, or leave the herbs and shallots for a rustic presentation. Pour the sauce over the sliced pork or serve it on the side.

The sauce should have a glossy sheen and a rich aroma from the garlic, herbs, and wine. Each bite of pork will be infused with the flavors from the basting process, while the sauce adds an extra layer of moisture.

Troubleshooting Great pork tenderloin recipe ree drummond

Overcooked Pork

If your pork comes out dry, it likely exceeded 145°F internal temperature. Pull it from the oven at 140°F—it will coast to perfect doneness while resting. I learned this the hard way when my first tenderloin hit 160°F and turned tough. 🌡️

Weak Crust

For a golden crust, ensure your skillet is ripping hot before searing. Use medium-high heat and don’t move the pork for 3-4 minutes per side. If the crust isn’t forming, your oil may not be hot enough or you’re moving it too soon.

Bland Flavor

If the pork lacks depth, your baste may need more time. Baste every 3-4 minutes during roasting and ensure the garlic butter mixture is well-distributed. I also add a pinch of kosher salt to the baste for extra flavor.

Sauce Too Thin

A thin sauce usually needs more reduction time. After adding 0.5 cup Chicken Stock, let it simmer for 5-6 minutes instead of 3-4. If it’s still too thin, mix in 1 tsp cornstarch slurry to thicken it quickly. 💡

Uneven Cooking

If parts of the pork are undercooked while others are overdone, it may be due to uneven thickness. Tuck the thin end under and secure it with kitchen twine before searing. This ensures even cooking throughout.

Burnt Butter

If your butter burns during basting, it’s likely because the oven temp is too high. Reduce it to 375°F and use European-style butter—it has a higher smoke point. I also add a splash of Dry White Wine to the pan to prevent scorching.

Frequently Asked Questions