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!
2pork tenderloins, about 1 lb each
2teaspoonsEACH: onion powder and garlic powder
1teaspoonEACH: oregano, salt, and pepper
1tablespoonapple cider vinegar
1tablespoonbutter, can sub ghee for dairy-free
Minced parsley, to serve
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.