Garlic Butter Herb Pork Tenderloin - A Juicy Delight!
Indulge in the succulent flavors of our Garlic Butter Herb Pork Tenderloin recipe. This dish boasts tender, juicy pork infused with a delightful blend of spices, aromatic herbs, and a luscious butter sauce. From the moment you take your first bite, you'll be transported to a realm of culinary delight. Discover what makes this recipe so special and why it's a must-try for pork lovers everywhere.
Ingredients
- 1 package 2 - 2 ½ lbs. total pork tenderloins, trimmed
- ¼ cup kosher salt 60 grams
- 4 cups warm water
- 2 tablespoons apple cider vinegar
- 2 tablespoons brown sugar
- 1 cup ice cubes
- 2 tablespoons lemon juice
- 3 tablespoons butter sliced into 6 pads
Spice Mix:
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1 teaspoon salt
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ¼ teaspoon pepper
Herbs to Add Later:
- ½ teaspoon dried parsley
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
Instructions
- Preheat your oven to 400 degrees F (200 degrees C). Place two long pieces of foil on a baking sheet to fold up each tenderloin separately.
- In a gallon-size freezer bag, dissolve the kosher salt in warm water. Whisk in apple cider vinegar, brown sugar, and ice cubes. Add the pork tenderloins to the brine and let them soak for exactly 20 minutes. Remove the pork from the brine, rinse it, and pat it dry thoroughly.
- In a small bowl, combine all the Spice Mix ingredients (except the "Add Later Herbs"). Rub the spice mix evenly over the pork tenderloins.
- Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Once the oil is hot and just smoking, add the pork tenderloins (you may need to work in batches). Sear each side of the pork until golden, then transfer them to the foil.
- Sprinkle the remaining herbs (parsley, basil, oregano, thyme) evenly over the tops of the pork tenderloins and rub them in. Drizzle one tablespoon of lemon juice over each tenderloin (2 tablespoons in total). Place 3 pads of butter on top of each tenderloin. Enclose each tenderloin by bringing up the sides of the foil.
- Bake the pork at 400 degrees F (200 degrees C) until it reaches an internal temperature of 145-150 degrees F (63-65 degrees C) at the thickest part of the tenderloin. This will take around 15-25 minutes, depending on the thickness. The pork should be juicy and slightly pink in the middle. Check the temperature carefully by unwrapping the foil, then re-wrap if it needs more baking time.
- Once the pork is done, loosen the foil to let the steam escape and let it stand for 5-10 minutes before slicing. Season with additional salt and pepper to taste, and serve with the butter sauce that has accumulated in the bottom of the foil.
