The pork tenderloin is juicy and tender, infused with garlic, herbs, and a hint of butter, creating a rich and savoury taste in every bite. The pan-fried potatoes are crispy on the outside, soft on the inside, and full of garlicky goodness. Together, they make a delicious, well-balanced meal that feels hearty and elegant.
This dish is quick enough for a weeknight dinner, but also impressive enough for guests. Plus, pork tenderloin is one of the leanest and most tender cuts of meat, making it a healthier option while still being incredibly flavorful. The golden pan-fried potatoes perfectly contrast the texture, making every bite a delight.
Place the pork tenderloin on a cutting board. If there is any silver skin (a thin, silvery membrane on the surface), use a sharp knife to remove it. This step is important because silver skin can be tough and chewy when cooked. In a small bowl, mix minced garlic, olive oil, salt, black pepper, thyme, rosemary, and paprika.
If using Dijon mustard, add it to the mixture—it will add a subtle tangy depth to the pork. Rub the marinade all over the pork tenderloin, ensuring it’s evenly covered. Let it rest for at least 15-30 minutes at room temperature. If you have time, marinate it for several hours or overnight in the fridge for even better flavour.
Set your oven to 200°C (400°F). You’ll finish cooking the pork in the oven after searing it. Place a large oven-safe skillet over medium-high heat. Add 1 tbsp butter and 1 tbsp olive oil—this combination helps get a nice golden-brown crust on the pork while adding richness.
Once the butter melts and starts to sizzle, place the pork tenderloin in the pan. Sear each side for about 2-3 minutes, until a golden crust forms. Don’t rush this step—it helps lock in the juices. Once seared, move the entire skillet to the preheated oven. Roast for 15-18 minutes or until the internal temperature reaches 63°C (145°F).
Remove the pork from the oven, place it on a cutting board, and cover it loosely with foil. Let it rest for 5-10 minutes before slicing. This allows the juices to redistribute, keeping the meat moist and tender. Preparing the Pan-Fried Potatoes; Wash and peel (if desired) the potatoes, then cut them into small cubes or thin slices.
Cutting them small ensures they cook faster and get crispier. Bring a pot of salted water to a boil then add the potatoes and boil for 5 minutes. Drain and pat them dry with a paper towel. This step removes excess moisture, allowing them to crisp up better when fried.
In a large frying pan, heat 2 tbsp olive oil and 1 tbsp butter over medium heat. Add the potatoes in a single layer. Cook for 10-12 minutes, stirring occasionally. Let them sit undisturbed for a couple of minutes at a time to form a crispy golden crust. In the last 2 minutes, stir in the minced garlic, salt, black pepper, paprika, and oregano.
Mix well so that every potato gets coated in flavour. The potatoes should be crispy on the outside and soft on the inside. If they need more crispiness, let them cook for another 2-3 minutes.
Expert Tips for Perfect Results;
Use a meat thermometer – The perfect temperature for pork tenderloin is 63°C (145°F). Overcooking can make it dry.
Let the pork rest – This is crucial for juicy meat! Cutting too soon will make all the juices run out.
Parboil the potatoes for crispiness – It removes excess starch, giving them a better texture.
Use butter and oil – Butter adds richness, while oil prevents burning.
Customization Ideas and Variations;
Make it spicy: Add ½ tsp cayenne pepper to the pork marinade for a bit of heat.
Different herbs: Try basil, parsley, or sage instead of thyme and rosemary.
Cheesy potatoes: Sprinkle-grated Parmesan on the potatoes before serving.
Alternative proteins: The same garlic marinade works great on chicken breast, steak, or tofu.
Serving Suggestions;
This meal pairs well with:
Wine pairing: A light red wine (Pinot Noir) or dry white wine (Chardonnay) complements the dish beautifully.
Vegetables: Roasted asparagus, Brussels sprouts, or green beans add freshness.
Salad: A simple green salad with lemon vinaigrette balances the richness.
Storage, Reheating, and Make-Ahead Tips;
Storage: Keep leftovers in an airtight container in the fridge for 3-4 days.
Reheating:
Pork: Warm in a low-heat oven (150°C / 300°F) for 10 minutes or reheat in a pan with a splash of water.
Potatoes: Reheat in a skillet over medium heat for the best crispiness.
Make-Ahead: Marinate the pork overnight, and parboil the potatoes in advance for a quicker meal.
This Garlic Pork Tenderloin with Pan-Fried Potatoes is a simple yet elegant meal that brings comfort and bold flavours to your table. The garlicky, juicy pork and crispy, golden potatoes are a match made in heaven.
Whether you’re cooking for a weeknight dinner or a special occasion, this dish will impress every time.
Ingredients;
For the Pork Tenderloin:
- 1 pork tenderloin (about 500g / 1 lb)
- 4 cloves garlic, finely minced
- 2 tbsp olive oil (for marinade)
- 1 tbsp butter (for searing)
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
- 1 tsp dried rosemary (or 1 tbsp fresh rosemary, finely chopped)
- 1 tsp paprika (adds warmth and colour)
- 1 tbsp Dijon mustard (optional, but adds depth of flavour)
For the Pan-Fried Potatoes:
- 3-4 medium potatoes (Russet or Yukon Gold are best)
- 2 tbsp olive oil
- 1 tbsp butter
- 2 cloves garlic, finely minced
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp paprika (optional, for extra flavour)
- 1 tsp dried oregano (or any herbs you like)
