Garlic & Herb Pork Tenderloin

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is a healthier fat.

pork tenderloin

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken breast is leaner and often less expensive than pork tenderloin.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine is often cheaper.

honey

🥗Healthier: maple syrup

💰Cheaper: brown sugar

Maple syrup is a natural sweetener, while brown sugar is generally less expensive.

Preheat the oven to 400°F.

Prepare a brine with 4 cups of warm water and 1/4 cup kosher salt in a gallon-sized bag, mixing until dissolved.

Add 2 tablespoons apple cider vinegar and 2 tablespoons brown sugar to the brine and mix well.

Place the pork tenderloins in the brine, seal the bag, and refrigerate for 20 minutes.

Prepare the spice rub by mixing 1 tablespoon garlic powder, 1 teaspoon salt, 1 teaspoon onion powder, 1/2 teaspoon smoked paprika, and 1/4 teaspoon black pepper.

Prepare the herb mixture with 1/2 teaspoon each of dried parsley, dried basil, dried oregano, and dried thyme.

Remove the pork from the brine, rinse with cold water, and pat dry.

Season the pork heavily with the spice rub on all sides.

Heat a few tablespoons of oil in a skillet over medium-high heat until hot.

Sear the pork tenderloins in the skillet for about 2-3 minutes on each side until golden brown.

Wrap each pork tenderloin in aluminum foil, placing half of the herb mixture and 3 pads of butter on top of each.

Seal the foil tightly to prevent steam from escaping and place the wrapped tenderloins in a baking dish.

Transfer the baking dish to the preheated oven and cook for 20-25 minutes or until the internal temperature reaches 140°F.

Remove the pork from the oven and let it rest for 7-10 minutes, being careful not to lose any juices.

Unwrap the pork and reserve the juices for sauce.

Slice the pork tenderloin and plate it, drizzling the reserved sauce over the top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens