Best Baked Pork Tenderloin

Are you a pork tenderloin fan?  I have to admit I make chicken far more than pork tenderloin – but I love pork tenderloin far more than chicken!  I even crave THIS Baked Pork Tenderloin and sneak cold leftovers from the fridge.  I have used leftovers in countless ways – in pasta, pasta salad, green salad, sandwiches, eggs, etc.  – I just can’t get enough of its tantalizing juicy deliciousness.
Pork Tenderloin is one of the most tender proteins and it boasts fabulous flavor as well.  And did you know pork tenderloin is extremely low in fat – about as lean as skinless chicken breasts?!  It is also extremely easy to cook, relatively quick to cook and the leftovers don’t dry out!  There are just SO many reasons to love succulent pork tenderloin.

Pork tenderloin can be baked whole like we are in this recipe, cut into slices and pounded into cutlets, cut into cubes for kebabs or stir fries or cut into slices for satay.  There are so many ways to enjoy pork tenderloin – by my favorite?  THIS Best Baked Pork Tenderloin recipe.

In this recipe, the pork is rubbed with seasonings, seared until golden, then showered with herbs, lemon juice and butter, then baked enclosed in foil while the butter creates a self-basting butter sauce.   The emerging Baked Pork Tenderloin is fabulously flavorful and buttery tender.  I CANNOT wait for you to try it!   

Best Baked Pork Tenderloin
THIS. was AMAZING!!! i wish i could write that bigger. i wish i had a bigger stomach, i did not want to stop eating.

Prep Time 10 minutes   
Cook Time 30 minutes   
Total Time 40 minutes   

Ingredients

•     1 or 2 1/2 pound pork tenderloins (see note)
•     1 teaspoons garlic powder
•     2-3 tablespoons fresh lemon, lime, or orange juice (or 1 tablespoon of each)
•     1 teaspoon cumin
•     1 tablespoon oil
•     2 teaspoons Italian seasoning
•     1 teaspoon salt
•     1/4 teaspoon black pepper
•     1/2 teaspoon smoked paprika (optional but highly recommended)
•     1 teaspoon chili powder

Instructions

1. Preheat oven to 400 degrees and lightly grease a large baking/casserole dish. Pierce tenderloins all over with a fork. Rub oil onto all sides of the meat.
2. Whisk together Italian seasoning, garlic powder, cumin, salt, chili powder, smoked paprika (if using) and black pepper. Sprinkle mixture over tenderloin(s), patting it onto the surface of the meat on all sides. Place in prepared baking dish and drizzle lemon/lime juice over the top.
3. Bake for 25-35 minutes until outside is browned and crispy and centers are cooked through to desired doneness (you can take them out on the early side if you like the centers a little pink).
4. Spoon juices from the dish over the meat. Allow to rest on a cutting board or in the baking dish for 5-10 minutes. Slice into 1 inch pieces. Spoon any remaining juices from the pan over the slices, garnish with fresh chopped cilantro if desired, and serve.

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