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–+ servings
Two roasted pork tenderloins sliced on a plate.

Juiciest Baked Pork Tenderloin

Yield: 6 servings
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
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

  • 2 pork tenderloins, about 1 lb each
  • 1 tablespoon paprika
  • 2 teaspoons EACH: onion powder and garlic powder
  • 1 teaspoon EACH: oregano, salt, and pepper
  • 1 tablespoon cooking oil
  • ½ cup beef broth
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon butter, can sub ghee for dairy-free
  • Minced parsley, to serve

Instructions 

  • Preheat your oven to 400 degrees. 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. Let the pork rest for 5 minutes before slicing into 1/4 inch thick rounds. Serve with a little minced parsley, for color.
    Minced parsley

Notes

For the best results, use an instant-read meat thermometer. 
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