Best Pork Tenderloin Recipe

Ingredients

• 1 package (2 tenderloins; 907 g–1.13 kg total [2–2½ lb])pork tenderloins, trimmed
• 60 ml (¼ cup)kosher salt
• 950 ml (4 cups)warm water
• 30 ml (2 tablespoons)cider vinegar
• 25 g (2 tablespoons)soft brown sugar
• 240 ml (1 cup)ice cubes
• 30 ml (2 tablespoons)lemon juice
• 43 g (3 tablespoons), sliced into 6 patsbutter
• 15 ml (1 tablespoon) eachchilli powder and garlic powder
• 5 ml (1 teaspoon) eachsalt and onion powder
• 2.5 ml (½ teaspoon)smoked paprika
• 1.25 ml (¼ teaspoon)pepper
• 2.5 ml (½ teaspoon) eachdried parsley, dried basil, dried oregano and dried thyme
• 30 ml (2 tablespoons)vegetable oil

Instructions

1. 1

   Prepare the oven

   Heat the oven to 200°C (400°F). Lay two long sheets of foil on a baking tray, one for each tenderloin.

2. 2

   Brine the pork

   In a large freezer bag, stir the kosher salt into the warm water until dissolved. Whisk in the cider vinegar, brown sugar and ice, then add the pork. Brine for exactly 20 minutes, remove the tenderloins, rinse them and pat them very dry.

3. 3

   Mix the spices

   In a small bowl, whisk together the chilli powder, garlic powder, salt, onion powder, smoked paprika and pepper. Rub the mixture evenly over the tenderloins.

4. 4

   Sear the tenderloins

   Heat the vegetable oil in a large frying pan over medium-high heat until very hot and just smoking. Sear the pork on each side until golden, working in batches if needed, then transfer it to the prepared foil.

5. 5

   Add herbs and butter

   Sprinkle the parsley, basil, oregano and thyme over the tenderloins and rub them in. Drizzle each one with 15 ml (1 tablespoon) of lemon juice and top each with 3 pats of butter. Bring up the foil sides and enclose each tenderloin completely.

6. 6

   Bake until ready

   Bake at 200°C (400°F) until the thickest part of the pork registers 63–65°C (145–150°F), about 15–25 minutes depending on thickness. To check, carefully open the foil and close it again if the pork needs more time.

7. 7

   Rest and serve

   Loosen the foil to let steam escape and leave the pork to rest for 5–10 minutes before slicing. Season with extra salt and pepper to taste, and serve with the butter sauce collected in the foil.

What is baked pork tenderloin?

Pork tenderloin is a long, lean cut from the muscle along the pig’s back. This Italian-inspired version pairs it with dried Mediterranean herbs, garlic, paprika, lemon and butter.

A short brine seasons the meat before cooking, while searing adds a browned exterior. Wrapping each piece in foil lets it bake alongside its buttery juices.

Nutrition and macros by portion

The nutrition label shows one serving as written: 390 calories, 48g protein, 7g carbs, 17g fat.

The pork supplies most of the protein, while the butter and vegetable oil contribute much of the fat. The brown sugar adds a small amount of carbohydrate; potatoes, bread or other sides would add more. Serve with plenty of vegetables and a modest portion of a starchy side for a balanced plate.

Why use a short brine?

Salt, water, cider vinegar and brown sugar make a quick brine that seasons the pork before it goes into the pan. Ice cools the mixture as the tenderloins are added.

Timing matters: brine for exactly 20 minutes, then rinse and dry the meat thoroughly. Leaving it longer can affect the texture, and damp pork is harder to brown.

Build the herb coating

Spice mix: chilli and garlic powders, onion powder, smoked paprika, salt and pepper coat the pork before searing. Rub the mixture over all sides for an even layer.

Dried herbs: parsley, basil, oregano and thyme go on after searing. Adding them at this stage keeps them part of the fragrant finish rather than mixing them into the initial spice coating.

Sear before baking

Hot oil and a large frying pan help the pork develop a golden surface before it goes into the oven. The pan should be very hot and just smoking when the meat is added.

Work in batches if the tenderloins do not fit comfortably. Crowding the pan can make it harder to brown the meat evenly.

Check the centre

Thickness affects the baking time, so use the stated 15–25 minutes as a guide and check the thickest part with a thermometer. The recipe’s target is 63–65°C (145–150°F).

Open the foil carefully to take the reading, then wrap the pork back up if it needs more time. Resting for 5–10 minutes after baking gives the meat time to settle before slicing.

Finish with the foil sauce

Butter and lemon juice go into each foil parcel with the browned tenderloin, creating a rich, tangy sauce as the pork bakes. Keep the foil intact during cooking so the juices collect rather than escaping.

After baking, loosen the foil to release steam and spoon the accumulated sauce over the sliced meat. Season at the end, since the pork has already been brined and seasoned.

What to serve alongside it

The pork’s buttery sauce suits simple sides that can catch the juices, such as roasted potatoes, mashed potatoes or crusty bread. A green vegetable or crisp salad adds contrast.

For a balanced plate, pair a moderate portion of pork with vegetables and a serving of potatoes or another grain. Spoon over enough sauce to coat the meat without drowning the sides.

Recipe notes & tips

• Set a timer for the 20-minute brine so the pork does not stay in it longer.
• Pat the tenderloins thoroughly dry after rinsing to help them brown in the pan.
• Let the oil heat until just smoking before adding the pork.
• Use a thermometer in the thickest part rather than relying on colour alone.
• Open the foil carefully when checking the temperature because hot steam can escape.
• Rest the pork for 5–10 minutes before slicing, and serve the collected sauce alongside it.

Variations

• Fresh herbs: Replace the dried herbs with finely chopped fresh parsley, basil, oregano and thyme.
• More lemon: Add a little extra lemon juice at the table for a brighter finish.
• Gentler spice: Reduce the chilli powder for a milder coating.
• Garlic finish: Add a little finely grated fresh garlic to the butter sauce after baking.
• Vegetable side: Roast carrots or green beans separately and serve them with the pork and sauce.

Common mistakes to avoid

• Over-brining: Stop at exactly 20 minutes, then rinse and dry the pork.
• Wet surface: Pat the tenderloins very dry so they can brown rather than steam.
• Cool pan: Wait until the oil is very hot and just smoking before searing.
• Crowded frying pan: Sear in batches if necessary to give each piece room.
• Guessing doneness: Check the thickest part with a thermometer and use the recipe’s 63–65°C target.
• Slicing too soon: Rest the pork for 5–10 minutes before cutting so the juices can settle.

How to store

Refrigerate leftovers in a sealed container with the sauce for up to 3 days. Reheat gently in a covered dish in the oven or microwave until hot, adding a little of the saved sauce to help keep the pork moist.

Frequently asked questions