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Pork Tenderloin Recipe

Pork Tenderloin Recipe

This pork tenderloin recipe is juicy, flavorful, and easy to prepare with a simple brine and herb butter finish. It’s perfect for both everyday meals and special occasions.
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Prep Time 35 minutes
Cook Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 5
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 to 2 1/2 lb pork tenderloins
  • 1/4 cup kosher salt
  • 4 cups warm water
  • 2 tbsp apple cider vinegar
  • 2 tbsp brown sugar
  • 1 cup ice cubes
  • 2 tbsp lemon juice
  • 3 tbsp butter sliced
For the spice mix
  • 1 tbsp chili powder
  • 1 tbsp garlic powder
  • 1 tsp salt
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp black pepper
For the herbs
  • 1/2 tsp dried parsley
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme

Equipment

  • Large bowl or freezer bag
  • Baking sheet
  • Aluminum foil
  • Large skillet
  • Tongs
  • Meat thermometer

Method
 

  1. Preheat the oven to 400°F and prepare a baking sheet with two long pieces of foil positioned to wrap each tenderloin separately.
  2. Dissolve salt in warm water in a large bag or bowl, then whisk in vinegar, brown sugar, and ice before adding the pork and letting it brine briefly.
  3. Remove the pork from the brine, rinse it thoroughly, and pat it completely dry so the seasoning adheres properly.
  4. Mix the spice blend in a small bowl and rub it evenly over the entire surface of both tenderloins.
  5. Heat oil in a skillet over medium-high heat and sear the pork on all sides until a golden crust forms, then transfer it onto the prepared foil.
  6. Sprinkle the dried herbs evenly over the pork, drizzle with lemon juice, and top with butter slices before sealing each piece tightly in foil.
  7. Bake until the internal temperature reaches the proper range for juicy pork, checking carefully without overcooking.
  8. Let the pork rest with the foil slightly open before slicing, then serve with the buttery juices from the foil.

Notes

  • Do not over-brine the pork. It can turn the texture slightly mealy.
  • Always pat the pork dry. This helps create a better sear.
  • Use a meat thermometer. It ensures perfectly cooked, juicy pork.
  • Let the pork rest before slicing. This keeps the juices inside.
  • Save the butter sauce from the foil. It adds extra flavor when serving.