• 1 pkg. pork tenderloins, cut (comes with two items, two – two 1/2 lbs. total)
  • 1/4 cup kosher salt
  • 4 cups heat water
  • 2 tablespoons apple vinegar
  • 2 tablespoons sugar
  • 1 cup ice cubes
  • 2 tablespoons juice
  • 3 tablespoons butter sliced into vi pads
  • Spice Mix
  • 1 TBS every seasoning, garlic powder
  • 1 tsp every salt, onion powder
  • 1/2 teaspoon preserved paprika
  • 1/4 teaspoon pepper


1/2 tsp every dried parsley, dried basil, dried oregano, dried thyme
up shut prime read of best baked tenderloin


  1. Preheat kitchen appliance to four hundred degrees F. Lay 2 long items of foil on a baking sheet – these are wont to fold up every tenderloin singly.
  2. In a gallon-size Deepfreeze bag, combine salt with heat water till dissolved. Whisk in apple vinegar, sugar and ice, followed by pork.
  3. Brine for specifically twenty minutes then take away pork from brine, RINSE and and pat terribly dry. The pork becomes granular if left within the brine from now on.
  4. Whisk along all of the Spice combine ingredients (not the “Add Later Herbs”) during a little bowl. equally rub pork everywhere with spice combine.
  5. Heat two tablespoons oil during a giant cooking pan over medium high heat. once oil is extremely hot and simply smoking, add pork tenderloins, you’ll ought to add batches. Sear either side of pork till golden, then transfer to foil.
  6. Evenly sprinkle A-one of pork tenderloins with remaining herbs (parsley, basil, oregano, thyme) then rub into pork. equally drizzle every tenderloin with one tablespoon of juice (2 tablespoons total), then prime every tenderloin with three pads of butter. name the edges of the foil to utterly enclose every tenderloin (see photos in post).
  7. Bake at four hundred degrees F till pork registers between 145- and 150-degrees F (63 and sixty five degrees C) at the thickest a part of the tenderloin, 15-25 minutes counting on thickness. this suggests the pork are juicy and slightly pink within the middle. to ascertain the temperature, fastidiously uncover the foil, then wrap it keep a copy if it ought to continue baking.
  8. When pork is completed, loosen foil (so steam will escape) and let stand 5-10 minutes before slicing. Season with further salt and pepper to style (I like further salt) and serve with accumulated butter sauce within the bottom of the foil.

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