This is the juiciest baked pork tenderloin recipe ever. It's coated in an easy spice rub, quickly browned in a pan which creates a lovely crust, then baked in a simple pan sauce to keep it incredibly tender, juicy, and delicious. The melt-in-your-mouth tender pork tastes amazing as leftovers, too!
Ingredients
2pork tenderloins, about 1 lb each - see notes
1tablespoonpaprika
2teaspoonsEACH: onion powder and garlic powder
1teaspoonEACH: oregano, salt, and pepper
1tablespooncooking oil
½cupbeef broth
1tablespoonapple cider vinegar, see notes
1tablespoonbutter, can sub olive oil for dairy-free
Minced parsley, to serve
Instructions
Preheat your oven to 400 degrees Fahrenheit. Dry the pork tenderloins well with paper towels.
2 pork tenderloins
Mix the paprika, onion powder, garlic powder, oregano, salt, and pepper together in a small bowl. Rub this spice mix over all sides of the pork.
1 tablespoon paprika, 2 teaspoons EACH: onion powder and garlic powder, 1 teaspoon EACH: oregano, salt, and pepper
Heat the oil in a large frying pan over medium-high heat. Add the pork, working in 2 batches if your pan is not big enough to fit both tenderloins without them touching. Sear the pork on all sides until it is brown, about 6 minutes total. Take the pan off the heat.
1 tablespoon cooking oil
Move the pork to a baking dish. If the spices left in the pan are black, wipe them away with a paper towel. Return the pan to the heat and add the beef broth. Scrape the bottom of the pan to remove any stuck-on bits then boil for 1 minute until it reduces to about ¼ cup. Pour this sauce over the pork.
½ cup beef broth
Pour the apple cider vinegar over the pork then dot the top with the butter. Cover the baking dish with foil.
1 tablespoon apple cider vinegar, 1 tablespoon butter
Bake the pork for 20-25 minutes, or until it reaches an internal temperature of 145 degrees Fahrenheit. Let the pork rest for 5 minutes before slicing it into ¼ -inch thick rounds. Pour the pan juices over the pork tenderloin slices and serve with a little minced parsley, for color.
Minced parsley
Notes
Note 1: If your pork tenderloins are larger than 1 lb, they will take longer to bake. Check them after 20 minutes, then again every 5 minutes until they are cooked through. Note 2: For the best results, use an instant-read meat thermometer. Pork should be cooked to 145 degrees Fahrenheit, measured in the thickest part. It may still be a little pink—that's okay!Note 3: The apple cider vinegar helps cut the richness of the sauce and helps tenderize the meat-don't skip it!