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Parmesan Garlic Pork Tenderloin Roast - Simple, Juicy, Crowd-Pleasing

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1–2 pork tenderloins (about 1 to 1.25 pounds each), silver skin trimmed
  • Fresh garlic (6–8 cloves), minced
  • Freshly grated Parmesan cheese (about 3/4 cup), plus extra for serving
  • Olive oil (2–3 tablespoons)
  • Unsalted butter (1 tablespoon, optional for searing)
  • Lemon (1), for zest and juice
  • Fresh parsley (a small handful), chopped
  • Dried Italian seasoning (1 teaspoon) or a mix of dried oregano, basil, and thyme
  • Smoked paprika (1/2 teaspoon)
  • Crushed red pepper flakes (a pinch, optional)
  • Kosher salt and freshly ground black pepper

Method
 

  1. Preheat and prep: Heat the oven to 400°F (205°C). Pat the pork dry with paper towels. Dry meat sears better and builds a flavorful crust.
  2. Make the garlic-Parmesan paste: In a bowl, mix garlic, Parmesan, 2 tablespoons olive oil, lemon zest, Italian seasoning, smoked paprika, red pepper flakes, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. It should be a thick, spreadable paste.
  3. Season the tenderloin: Lightly salt and pepper the pork. Rub the garlic-Parmesan paste all over, pressing it in so it adheres.
  4. Sear for crust: Heat a large oven-safe skillet over medium-high. Add 1 tablespoon olive oil (and butter if using). Sear the pork 1–2 minutes per side until lightly golden. Don’t move it too much; let the crust form.
  5. Roast to temp: Transfer the skillet to the oven. Roast 12–18 minutes, depending on thickness, until the internal temperature reaches 140–145°F in the thickest part.
  6. Rest and finish: Move the pork to a cutting board. Rest 5–8 minutes. Squeeze a little lemon juice over the top and sprinkle with chopped parsley and extra Parmesan.
  7. Slice and serve: Slice into 1/2-inch rounds. Spoon any pan juices over the slices. Serve with roasted broccoli, green beans, or a simple salad.