Buttery Garlic Pork Tenderloins
A quick brine really helps this buttery garlic pork loin to be the most tender, juicy pork ever!
I am forever grabbing pork loin (or beef roast) when it’s on sale, so I almost always have one on hand in my freezer. This means I want to try as many recipes as I can to find my favorites. This recipe is one of the more unique recipes as it all begins with a short brine. Then it gets rubbed with a mixture of spices before getting placed in foil and topped with butter. It’s such a tender, flavorful way to make pork. Definitely a recipe to add to the rotation!
What You Need:
For the Pork & Brine:
1 pkg. pork tenderloins
1/4 cup kosher salt
4 cups warm water
2 Tbsp. apple cider vinegar
2 Tbsp. brown sugar
1 cup ice cubes
For the Spice Mix:
1 Tbsp. chili powder
1 Tbsp. garlic powder
1 tsp. salt
1 tsp. onion powder
1/2 tsp. smoked paprika
1/4 tsp. ground black pepper
For Later:
2 Tbsp. vegetable oil
1/2 tsp. dried parsley
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. dried thyme
2 Tbsp. lemon juice
3 Tbsp. unsalted butter, sliced into 6 pats
Directions:
For the Pork & Brine: In a gallon size freezer bag, mix together salt with warm water until dissolved.
Add apple cider vinegar, brown sugar, and ice. Whisk to combine. Add pork.
Brine for only 20 minutes and then remove pork, rinse, and pat dry.
For the Spice Mix: Whisk together ingredients in a small bowl. Rub all over tenderloins evenly.
Heat vegetable oil in a large skillet over medium-high heat.
Add pork and sear each side until golden. Then move to a baking sheet lined with 2 pieces of foil - one for each piece of pork.
Top each tenderloin with parsley, basil, oregano, and thyme. Rub into pork.
Drizzle each tenderloin with 1 Tbsp. lemon juice. Then top each with 3 pats of butter.
Bring up the foil on each tenderloin to enclose.
Bake in a preheated 400 degree oven for 15 to 25 minutes, depending on the thickness, until it registers 145 to 150 degrees. Allow to finish cooking while enclosed in the foil.
Slice and serve with juices from the bottom of the foil.
Recipe from Carlsbad Cravings