This Baked Pork Tenderloin is the BEST I’ve ever had! It’s outrageously juicy, bursting with herb, garlic butter flavor and SO easy! Step by step photos, tips and tricks included!

1 pkg. pork tenderloins, trimmed (comes with 2 pieces, 2 – 2 1/2 lbs. total)
1/4 cup kosher salt
4 cups warm water
2 tablespoons apple cider vinegar
2 tablespoons brown sugar
1 cup ice cubes
2 tablespoons lemon juice
3 tablespoons butter sliced into 6 pads
Spice Mix
1 TBS EACH chili powder, garlic powder
1 tsp EACH salt, onion powder
1/2 teaspoon smoked paprika
1/4 teaspoon pepper
1/2 tsp EACH dried parsley, dried basil, dried oregano, dried thyme
up close top view of best baked pork tenderloin

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.

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