Butter Garlic And Herb Pork Tenderloin

Ingredients

• 2 lb Pork Tenderloin (trimmed, packaging removed)
• 2 tbsp Kosher Salt (for brine)
• 2 tbsp Apple Cider Vinegar (for brine)
• 2 tbsp Brown Sugar (for brine)
• 1 tsp Garlic Powder (dry rub)
• 1 tsp Onion Powder (dry rub)
• 1/2 tsp Chili Powder (dry rub)
• 1 tsp Smoked Paprika (dry rub)
• 1/2 tsp Ground Black Pepper (dry rub)
• 2 tsp Garlic and Herb Seasoning (store‑bought blend)
• 1 tsp Italian Seasoning (blend of thyme, parsley, basil, oregano, rosemary)
• 2 tbsp Olive Oil (for coating before sear)
• 2 tbsp Unsalted Butter (cut into small pieces)
• 1 tbsp Lemon Juice (freshly squeezed)
• 4 cup Water (lukewarm for brine)

Instructions

1. Make the Brine

   In a large bowl combine 4 cups lukewarm water, 2 tbsp kosher salt, 2 tbsp apple cider vinegar, and 2 tbsp brown sugar. Whisk until the salt and sugar are fully dissolved.

   Time: PT5M

2. Brine the Pork

   Place the 2‑lb pork tenderloin in a quart‑size Ziploc bag, pour the brine over it, seal the bag, and refrigerate for 20 minutes.

   Time: PT20M

   Temperature: 4°C

3. Prepare the Dry Rub

   In a small bowl combine garlic powder, onion powder, chili powder, smoked paprika, ground black pepper, garlic and herb seasoning, and Italian seasoning.

   Time: PT5M

4. Rinse and Pat Dry

   Remove the pork from the brine, rinse under cold running water, and pat completely dry with paper towels.

   Time: PT5M

5. Oil and Season the Pork

   Drizzle 2 tbsp olive oil over the pork and rub it in. Sprinkle the dry rub mixture over all sides, pressing gently so it adheres.

   Time: PT5M

6. Sear the Pork

   Heat a cast‑iron skillet over medium‑high heat, add a thin layer of oil, and when shimmering, add the pork. Sear 2‑3 minutes per side until a deep golden crust forms.

   Time: PT5M

   Temperature: 190°C

7. Add Herbs, Butter, and Lemon

   Transfer the seared pork to a sheet of aluminum foil. Sprinkle the remaining Italian seasoning on top, drizzle 1 tbsp lemon juice, and place 2 tbsp butter pieces over the meat. Wrap tightly, sealing all edges.

   Time: PT5M

8. Bake in the Oven

   Place the foil‑wrapped pork on a baking sheet and bake in a pre‑heated 400°F (200°C) oven for 20‑30 minutes, or until the internal temperature reaches 145°F (63°C).

   Time: PT25M

   Temperature: 400°F

9. Rest the Meat

   Remove the foil packet from the oven and let the pork rest for 5 minutes before slicing.

   Time: PT5M

10. Slice and Serve

    Slice the pork tenderloin into ½‑inch medallions, drizzle any accumulated juices over the slices, and serve with rice, quinoa, pasta, or a fresh salad.

    Time: PT5M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

5 g

Fat

30 g

Fiber

0 g

Ingredient Substitutions

• Instead of Pork Tenderloin: Pork Loin Roast
• Instead of Kosher Salt: Sea Salt
• Instead of Apple Cider Vinegar: White Vinegar
• Instead of Brown Sugar: Honey, Maple Syrup
• Instead of Garlic Powder: Fresh Minced Garlic
• Instead of Onion Powder: Dried Onion Flakes
• Instead of Chili Powder: Paprika
• Instead of Smoked Paprika: Regular Paprika
• Instead of Ground Black Pepper: White Pepper
• Instead of Garlic and Herb Seasoning: Italian Seasoning
• Instead of Italian Seasoning: Any Herb Blend
• Instead of Olive Oil: Vegetable Oil
• Instead of Unsalted Butter: Margarine
• Instead of Lemon Juice: Lime Juice

Equipment Needed

• Cutting Board
• Chef's Knife
• Large Mixing Bowl
• Whisk
• Measuring Cups
• Measuring Spoons
• Ziploc Bag (quart size)
• Baking Dish
• Aluminum Foil
• Cast‑Iron Skillet
• Tongs
• Small Spoon
• Meat Thermometer (optional)

Critical Steps — Do Not Skip

• Brining the pork for flavor and tenderness
• Patting the pork completely dry before searing
• Achieving a deep brown crust during searing
• Sealing the pork tightly in foil with butter and herbs
• Cooking to an internal temperature of 145°F (63°C) and resting

Chef Tips from the Video

• Use a digital meat thermometer for precise doneness.
• Pat the pork dry with paper towels for a better sear.
• Add a splash of white wine to the foil packet for extra moisture if desired.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3‑4 days.

Freezer: Wrap tightly in foil and freeze for up to 2 months.

Room temperature: Do not store at room temperature; refrigerate promptly.

Make-Ahead Tips

• The brine can be prepared up to 24 hours in advance.
• After searing, the pork can be wrapped and refrigerated; finish baking when ready to serve.
• Leftover sliced pork reheats well in a skillet with a splash of broth.

Frequently Asked Questions