Pork Tenderloin
Juicy and bursting with flavor. This family and company pleasing entree is everyday easy.
Ingredients
- 1 pkg. pork tenderloins trimmed, (comes 2 to a package for total of 2 to 2.5 lbs. total.)
- 1/4 cup kosher salt
- 4 cups warm water
- 2 Tbs. apple cider vinegar
- 2 Tbs. brown sugar
- 1 cup ice cubes
- 2 Tbs lemon juice
- 3 Tbs. butter sliced into 6 pads
- Herb Spice Mix:
- 1 Tbs. each chili powder garlic powder
- 1 tsp. each salt onion powder
- 1/2 tsp. smoked paprika
- 1/4 tsp pepper
- Herb Topping if desired
- 1/2 tsp. each dried parsley dried basil, dried oregano, dried thyme
Instructions
- Preheat oven to 400 degrees. Lay two long pieces of foil on a baking sheet to be used to told up tenderloins separately.
- In a gallon-size freezer bag, mix salt with warm water until dissoved. Whisk in apple cider vinegar, brown sugar and ice, followed by pork. Brine for exactly 20 minutes (more will make roast mealy). Remove pork from brine and rinse. Pat very dry.
- Whisk together all of the Spice Mix ingredients in small bowl. Evenly rub pork with spice mix.
- Heat 2 Tbs. vegetable oil in large skillet. When oil is very hot and just smoking, add pork tenderloins, you may need to work in batches. Sear each side of pork until golden, then transfer to foil.
- Evenly sprinkle tops of pork with remaining herbs (parsley, basil, oregano, thyme) then rub into pork. Evenly drizzle each tenderloin with 1 Tbs. lemon juice and top each with 3 pads of butter. Bring up the sides of foil to completely enclose each tenderloin.
- Bake at 400 degrees until pork registers between 145-150 degrees at the thickest part of the meat, about 15-25 minutes depending on thickness. This means the pork will be juicy and slightly pink in the middle. To check the temperature, carefully unwrap foil and re-wrap if more cooking is needed.
- When pork is done, loosen foil so steam can escape. Let stand 5-10 minutes before slicing. Season with addition salt and pepper, to taste. Pour sauce from bottom of foil over tenderloin. Serves 4-6.
