Butter Garlic And Herb Pork Tenderloin | Pork Tenderloin Recipe

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and provides a similar richness.

fresh rosemary

💰Cheaper: dried rosemary

Dried rosemary is more cost-effective and has a longer shelf life.

fresh thyme

💰Cheaper: dried thyme

Dried thyme is cheaper and easier to store.

fresh parsley

💰Cheaper: dried parsley

Dried parsley is a less expensive alternative.

Remove the wrapper from the pork loin and rinse it off with cold water.

Rub salt onto the pork loin and add a little lemon juice.

Prepare a brine with 4 cups of lukewarm water, kosher salt, apple cider vinegar, and brown sugar; stir until dissolved.

Place the pork loin in a Ziploc bag and pour the brine over it; seal the bag and refrigerate for 20 minutes.

After 20 minutes, take the pork loin out of the bag and rinse it off with cold water.

Dry the pork loin thoroughly with paper towels to remove moisture.

Pour olive oil over the pork loin to help the seasoning stick.

Sprinkle the dry seasoning mix (onion powder, garlic powder, chili powder, smoked paprika, salt, ground black pepper, garlic and herb seasoning) onto the pork loin and pat it in.

Heat a skillet with a small amount of oil until hot and smoky.

Add the pork loin to the skillet and sear it until it has a perfect crust, flipping to sear both sides.

Once seared, place the pork loin on aluminum foil and sprinkle Italian seasoning on top.

Spoon lemon juice over the pork loin and add salted butter on top.

Wrap the foil tightly around the pork loin to seal in moisture and flavors.

Place the wrapped pork tenderloin in a preheated 400°F (200°C) oven and bake for 20 to 30 minutes, checking for thickness.

After about 25 minutes, check the pork tenderloin; it should be juicy and tender.

Remove from the oven and let it sit for about 5 minutes to lock in juices.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens