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Garlic Butter Ranch Pork Tenderloin - Juicy, Flavor-Packed, and Weeknight Friendly

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1–1.5 lb pork tenderloin (trimmed of silver skin)
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 3–4 garlic cloves, minced
  • 1 tablespoon dry ranch seasoning mix (store-bought or homemade)
  • 1/2 teaspoon kosher salt (adjust if your ranch mix is salty)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika (optional, for color and warmth)
  • 1 teaspoon Dijon mustard (optional, adds a subtle tang)
  • Fresh parsley or chives, chopped, for garnish
  • Lemon wedges (optional, a squeeze brightens everything)

Method
 

  1. Preheat and prep: Set your oven to 400°F (205°C). Pat the pork tenderloin dry with paper towels. Dry meat browns better.
  2. Season the pork: In a small bowl, mix ranch seasoning, salt, pepper, and paprika. Rub the blend all over the pork.
  3. Heat the pan: Place a large oven-safe skillet over medium-high heat. Add olive oil and let it shimmer.
  4. Sear for crust: Add the pork and sear 2–3 minutes per side until nicely browned. Don’t rush—color equals flavor.
  5. Add garlic butter: Drop in the butter and minced garlic. As the butter melts, tilt the pan and spoon the garlicky butter over the pork for 30–60 seconds. Stir in Dijon if using.
  6. Roast to finish: Transfer the skillet to the oven. Roast 10–15 minutes, basting once with the pan butter. Start checking temperature at 10 minutes.
  7. Check doneness: Pull the pork when the thickest part hits 140–145°F (60–63°C). It will rise a few degrees as it rests.
  8. Rest and slice: Move the tenderloin to a cutting board and rest 5–8 minutes. Slice into 1/2-inch medallions.
  9. Finish and serve: Spoon remaining garlic butter from the pan over the slices. Sprinkle with parsley or chives and add a squeeze of lemon if you like.