Saturday, September 23, 2017
The Best Baked Garlic Pork Tenderloin recipe ever… incredibly easy, delicious, and bursting with Italian garlic butter flavors the whole family loves!An easy pork tenderloin dinner in under an hour – great for meal prep and makes amazing leftovers for a healthy, low carb keto or paleo diet eating plan, too!
One of my favorite easy dinners has always been an easy baked pork tenderloin – its hearty, rich and delicious, super easy to make, and soooooo delicious.
Easy baked pork tenderloin an incredibly versatile dinner that tastes great with a ton of different preparations – and is great on its own, with veggies, in stir frys and salads, or even sandwiches and wraps!
This recipe for The Best Baked Garlic Pork Tenderloin is one of my favorite ways to prepare pork tenderloin – it is bursting with delicious garlic butter flavor along with savory Italian spices for an unforgettable – and extraordinarily easy – way to make the best baked pork tenderloin you’ve ever had!
The Best Baked Garlic Pork Tenderloin
this was delicious! It turned out perfectly, except mine wasn’t crispy. But tender and juicy and tasty!
Prep Time 5 minutes
Cook Time 30 minutes
Passive Time 20 minutes
Ingredients
- 1 pkg. pork tenderloins, trimmed (comes with 2 pieces, 2 – 2 1/2 lbs. total)
- 4 cups warm water
- 1/4 cup kosher salt
- 2 tablespoons apple cider vinegar
- 2 tablespoons lemon juice
- 2 tablespoons brown sugar
- 1 cup ice cubes
- 3 tablespoons butter sliced into 6 pads
Spice Mix
- 1 TBS EACH chili powder, garlic powder
- 1/4 teaspoon pepper
- 1/2 teaspoon smoked paprika
- 1 tsp EACH salt, onion powder
HERBS TO ADD LATER:
- 1/2 tsp EACH dried parsley, dried basil, dried oregano, dried thyme
Instructions
- Preheat oven to 400 degrees F. Lay two long pieces of foil on a baking sheet – these will be used to fold up each tenderloin separately.
- In a gallon-size freezer bag, mix salt with warm water until dissolved. Whisk in apple cider vinegar, brown sugar and ice, followed by pork. Brine for exactly 20 minutes then remove pork from brine, RINSE and and pat very dry. The pork becomes mealy if left in the brine any longer.
- Whisk together all of the Spice Mix ingredients (not the "Add Later Herbs") in a small bowl. Evenly rub pork all over with spice mix.
- Heat 2 tablespoons vegetable oil in a large skillet over medium high heat. 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 tenderloins with remaining herbs (parsley, basil, oregano, thyme) then rub into pork. Evenly drizzle each pork tenderloin with one tablespoon of lemon juice (2 tablespoons total), then top each tenderloin with 3 pads of butter. Bring up the sides of the foil to completely enclose each tenderloin (see photos in post).
- Bake at 400 degrees F until pork registers between 145- and 150-degrees F (63 and 65 degrees C) at the thickest part of the tenderloin, 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 the foil, then wrap it back up if it need to continue baking.
- When pork is done, loosen foil (so steam can escape) and let stand 5-10 minutes before slicing. Season with additional salt and pepper to taste (I like additional salt) and serve with accumulated butter sauce in the bottom of the foil.
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