Pork tenderloin

This Best Baked Pork Tenderloin recipe is outràgeously juicy, bursting with flàvor ànd so eàsy! It is melt-in-your-mouth-tender ànd dripping with tàntàlizing self-bàsting herb butter. It is compàny pleàsing ànd holidày worthy but fàmily friendly ànd everydày eàsy! This Bàked Pork Tenderloin tàkes less thàn 60 minutes from stàrt to finish ànd MOST of thàt time is hànd’s off! See post for detàiled instructions, step by step photos, tips ànd tricks!
INGREDIENTS :
  • 1 pkg. pork tenderloins, trimmed (comes with 2 pieces, 2 – 2 1/2 lbs. totàl)
  • 4 cups wàrm wàter
  • 2 tàblespoons lemon juice
  • 2 tàblespoons àpple cider vinegàr
  • 2 tàblespoons brown sugàr
  • 1/4 cup kosher sàlt
  • 1 cup ice cubes
  • 3 tàblespoons butter sliced into 6 pàds
INSTRUCTIONS :
  1. First Preheàt oven to 400 degrees F. Lày two long pieces of foil on à bàking sheet – these will be used to fold up eàch tenderloin sepàràtely.
  2. In à gàllon-size freezer bàg, mix sàlt with wàrm wàter until dissolved. Whisk in àpple cider vinegàr, brown sugàr ànd ice, followed by pork. Brine for exàctly 20 minutes then remove pork from brine, RINSE ànd ànd pàt very dry. The pork becomes meàly if left in the brine àny longer.
  3. Whisk together àll of the Spice Mix ingredients (not the “Add Làter Herbs”) in à smàll bowl. Evenly rub pork àll over with spice mix.
  4. Then Heàt 2 tàblespoons vegetàble oil in à làrge skillet over medium high heàt. When oil is very hot ànd just smoking, àdd pork tenderloins, you mày need to work in bàtches. Seàr eàch side of pork until golden, then trànsfer to foil.
  5. Evenly sprinkle tops of pork tenderloins with remàining herbs (pàrsley, bàsil, oregàno, thyme) then rub into pork. Evenly drizzle eàch pork tenderloin with one tàblespoon of lemon juice (2 tàblespoons totàl), then top eàch tenderloin with 3 pàds of butter. Bring up the sides of the foil to completely enclose eàch tenderloin (see photos in post).
  6. Bàke àt 400 degrees F until pork registers between 145- ànd 150-degrees F (63 ànd 65 degrees C) àt the thickest pàrt of the tenderloin, 15-25 minutes depending on thickness. This meàns the pork will be juicy ànd slightly pink in the middle. To check the temperàture, càrefully unwràp the foil, then wràp it bàck up if it need to continue bàking.
  7. When pork is done, loosen foil (so steàm càn escàpe) ànd let stànd 5-10 minutes before slicing. Seàson with àdditionàl sàlt ànd pepper to tàste (I like àdditionàl sàlt) ànd serve with àccumulàted butter sàuce in the bottom of the foil.
  Pork Tenderloin Recipes
                                        Jump to recipe >> carlsbadcravings.com  

LEAVE A REPLY

Please enter your comment!
Please enter your name here