Juiciest Baked Pork Tenderloin Recipe
Recipe video above. This remains my favorite baked pork tenderloin, and with over 800 5-star ratings, I know it's a winning recipe. The tenderloins are seasoned in a delicious spice rub, seared until golden, and then popped into the oven until they are tender and juicy. When they come out of the oven, slice them thinly and pour the simple pan sauce over the top for a meal to remember.
Ingredients
- 2 pork tenderloins, about 1 lb each - see notes
- 1 tablespoon sweet paprika, see notes
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon oregano
- 1 teaspoons salt
- 1 teaspoons pepper
- 2 tablespoons olive oil
- ½ cup beef broth
- 1 tablespoon apple cider vinegar, see notes
- 2 tablespoons butter, 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 sweet paprika, 2 teaspoons onion powder, 2 teaspoons garlic powder, 1 teaspoon oregano, 1 teaspoons salt , 1 teaspoons pepper
- Heat the oil in a large, stainless steel or cast iron pan over medium-high heat. Add the pork, working in 2 batches if your pan is not large enough to fit both tenderloins without them touching. Sear the pork on all sides until it is brown, for about 6 minutes. If searing in batches, add an extra splash of oil for the second batch. Take the pan off the heat.2 tablespoons olive 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, 2 tablespoons 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
Last step:
- After you make this recipe, take a picture with your phone and share it in the comments section below. I love seeing it when you make my recipes!
Notes
Pork tenderloins: 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.
Temperature: 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!
Paprika: I usually use sweet paprika in this recipe, but you can switch it up. Smoked paprika will add a lovely smoky flavor, while hot paprika will add fiery spice.
Apple cider vinegar: The apple cider vinegar helps cut the richness of the sauce and tenderize the meat- don't skip it!
Recipe adjustment: I've recently (2024) increased the olive oil and butter called for from 1 tablespoon to 2 tablespoons. The increase in oil helps the tenderloins to sear better, and the extra butter adds delicious flavor.
Serving: 5 slices or ⅙ of the recipe, Calories: 227kcal, Carbohydrates: 1g, Protein: 32g, Fat: 10g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 103mg, Sodium: 559mg, Potassium: 629mg, Fiber: 1g, Sugar: 1g, Vitamin A: 110IU, Vitamin C: 2mg, Calcium: 15mg, Iron: 2mg