Pan-Roasted Pork Tenderloin with Garlic and Spanish Olive Oil

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy pork tenderloin pan-roasted with garlic and drizzled with robust Spanish olive oil, finished with fresh herbs for an aromatic main course. This spanish-inspired pork ready in about 35 minutes pairs pork tenderloin, extra virgin Spanish olive oil, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 Spanish cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Pat dry 1 lb pork tenderloin and season evenly with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 2 tbsp extra virgin Spanish olive oil in an oven-safe skillet over medium-high heat until shimmering. Add 4 minced garlic cloves and sauté for 30 seconds until fragrant.
  3. Step 3: Add pork tenderloin to the skillet and sear on all sides for 2-3 minutes each until golden brown.
  4. Step 4: Sprinkle 1 tbsp chopped fresh rosemary and 1 tbsp fresh thyme leaves over the pork, then transfer the skillet to the preheated oven.
  5. Step 5: Roast for 12-15 minutes until the internal temperature reaches 145°F for medium doneness. Remove from oven and rest for 5 minutes, then drizzle with remaining 1 tbsp olive oil before slicing and serving.

Frequently asked questions

How long does Pan-Roasted Pork Tenderloin with Garlic and Spanish Olive Oil take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Roasted Pork Tenderloin with Garlic and Spanish Olive Oil?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork tenderloin from drying out.

Can I substitute ingredients in Pan-Roasted Pork Tenderloin with Garlic and Spanish Olive Oil?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Roasted Pork Tenderloin with Garlic and Spanish Olive Oil for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Roasted Pork Tenderloin with Garlic and Spanish Olive Oil?

Spanish pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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