Juiciest Baked Pork Tenderloin Food

JUICIEST BAKED PORK TENDERLOIN

Juiciest Baked Pork Tenderloin image

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!

Provided by Kristen Stevens

Categories Dinner

Time 30m

Number Of Ingredients 9

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)

Steps:

Preheat your oven to 400 degrees. Dry the pork tenderloins well with paper towels.
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.
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.
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.
Pour the apple cider vinegar over the pork then dot the top with the butter. Cover the baking dish with foil.
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.

Nutrition Facts : ServingSize 5 slices or ⅙ of the recipe, Calories 227 kcal, Sugar 1 g, Sodium 559 mg, Fat 10 g, SaturatedFat 3 g, TransFat 1 g, Carbohydrate 1 g, Fiber 1 g, Protein 32 g, Cholesterol 103 mg, UnsaturatedFat 5 g

EASY JUICY PORK TENDERLOIN

Easy Juicy Pork Tenderloin image

This is a super easy recipe for the juiciest, tastiest pork tenderloin. Adapted from a Paula Deen recipe to simplify it for our busy schedules. Brining the pork keeps it tender and juicy, eliminates high roasting temperatures, and constantly checking for doneness. It's fantastic with mashed potatoes and gravy on the side.

Provided by jakematic

Categories Pork

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

3 lbs boneless pork loin, not a flavored one, get it from the butcher
1/2 cup salt
1/4 cup sugar
2 quarts water
3 tablespoons olive oil
1 tablespoon salt
1 tablespoon garlic powder
1 teaspoon basil
1 teaspoon rosemary
1 teaspoon thyme
1/2 teaspoon black pepper

Steps:

Dissolve 1/2 cup salt and sugar with water in large bowl.
Submerge pork, cover with plastic wrap and refrigerate for 1 hour.
Mix remaining ingredients in a teacup and let sit at room temperature.
I've substituted Italian seasoning for the herbs and it works very well.
Rinse roast under cold water and pat dry with paper towels.
Rub herb mixture over entire pork loin.
Place in loaf pan and cook at 325F for 90 minutes.
Tent pork and let rest for 10 minutes.
Slice and serve with stuffing or mashed potatoes and gravy.

Nutrition Facts : Calories 820.6, Fat 53, SaturatedFat 16.2, Cholesterol 214.3, Sodium 16077, Carbohydrate 14.5, Fiber 0.3, Sugar 12.5, Protein 67.6

JUICY PORK TENDERLOIN

Juicy Pork Tenderloin image

This is about the only way my family likes pork tenderloin. I roast it or grill it. Marinate for 24 hours for best results.

Provided by TMoney

Categories Pork

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

1 pork tenderloin (2 loins in pack)
1/4 cup vermouth
2 garlic cloves, minced
3 tablespoons sugar
3 tablespoons soy sauce
3 tablespoons ketchup
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
2 teaspoons fresh rosemary, finely chopped
1 teaspoon cornstarch

Steps:

Mix all (except cornstarch) ingredients and rub mixture into loins.
Refrigerate 2-4 hours or overnight.
Place on rack in pan and roast at 350 for 35 to 45 mins or until juices run clear.
let stand 10 mins then slice into medallions.
pour pan juices into sauce pan and add cornstarch.
cook sauce for one minute more till thick.
Watch pan juices as it cooks as sometimes I add a little water as it cooks for more sauce.

Nutrition Facts : Calories 142.5, Fat 3, SaturatedFat 1, Cholesterol 54.7, Sodium 833.5, Carbohydrate 9.7, Fiber 0.2, Sugar 8.3, Protein 18.5

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