This Pork Tenderloin is brined, seasoned, pan-seared and baked to juicy perfection.
I love this pork tenderloin recipe because it is so simple to make. The seasoned pork sears in a skillet and then slides right into the oven to bake.
Pork tenderloins are a skinny cut of meat that comes from the underside of the short ribs. It is considered the most tender part of a loin. Because they are so skinny, they do not take long to cook.
When you purchase a pork tenderloin, it will generally come as a pair – two skinny pieces of meat in the same package. I always cook them both, but if you have a very small family you could make one and freeze the other. But we love leftovers around here, so saving one for later is never an option.
To make this Pork Tenderloin recipe you will need:
- pork tenderloin
- apple juice
- kosher salt
- onion powder
- garlic powder
- avocado oil
- large cast iron skillet
- large zip-lock bag
- paper towels
- meat thermometer
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First of all, you will marinate the meat in a simple brine of water, apple juice, salt, garlic and peppercorns. You can do this in the morning and let it do its thing all day until it is time to make supper.
Combine the brine ingredients and the tenderloins in a zip-lock bag, set the bag in a dish (in case of leaks) and refrigerate.
When it is time to make your pork tenderloin, heat your oven to 400 degrees.
Remove the tenderloins from the brine and pat the meat dry with paper towels.
Season it with the pepper, onion and garlic powders.
Heat some avocado oil in a large cast iron skillet over medium high heat. Place the tenderloins in the skillet at cook undisturbed for about 3-4 minutes or until the meat gets nicely browned. Turn it over and immediately slide the skillet into the oven.
Bake the pork tenderloin until a meat thermometer reaches 145 degrees. This will only take about 20-25 minutes.
Allow the meat to rest for about 5 minutes before slicing.
I like to serve this with some Quick Apple Chutney which I make while the pork is baking.
This recipe also falls under the low carb & paleo category. Click here for more recipes like that.
Did You Make This Recipe? I would love for you to rate it in the recipe card, and I’d love to hear your thoughts!
Spiced Pork Tenderloin
- 1 1/2 lb pork tenderloin, usually comes in pairs
- 1 1/2 c water
- 1/3 c apple juice
- 1/4 c kosher salt
- 3 cloves garlic, minced
- 1 tsp whole black peppercorns
- 1/2 tsp freshly ground black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 Tb avocado oil
- To begin, place the pork tenderloins in a gallon sized zip-lock bag.
- Add the water, apple juice, garlic, kosher salt and peppercorns. Remove as much of the air as possible and seal the bag closed. "Squish" the mixture around to combine and place the bag in a dish, in case of leaks. Refrigerate the pork in the brine for about 6 hours. You can do this in the morning and let it do its thing all day until it is time to make supper.
- When it is time to make your pork tenderloin, heat your oven to 400 degrees.
- Remove the tenderloins from the brine and pat the meat dry with paper towels.
- In a small dish, combine the ground black pepper, onion powder and garlic powder. Season the pork all over with the seasoning mixture.
- Heat the avocado oil in a large cast iron skillet over medium high heat. Place the tenderloins in the skillet at cook undisturbed for about 3-4 minutes or until the meat gets nicely browned. Turn it over and immediately slide the skillet into the oven.
- Bake the pork tenderloin until a thermometer reaches 145 degrees. This will only take about 20-25 minutes.
- Allow the meat to rest for about 5 minutes before slicing.
Nutritional information is auto-generated and the accuracy is not guaranteed.
Note: I no longer eat pork, however I am leaving recipes like this one up for those who enjoy it. Many pork recipes can be easily converted to turkey or chicken recipes, with little or even no other changes. Article: Why I Quit Eating Pork