Best Baked Pork Tenderloin

This Best Baked Pork Tenderloin recipe is outrageously juicy, bursting with flavor and so easy!

This Baked Pork Tenderloin recipe is melt-in-your-mouth-tender and dripping with buttery garlic herb flavor.  It is company pleasing and holiday worthy but family friendly and everyday easy!  It takes less than 60 minutes from start to finish and MOST of that time is hand’s off!  As much as you love this baked pork tenderloin the day off, it makes fantastic leftovers as well!  I’ve included detailed instructions, tips, tricks and everything you need to know to make the BEST Pork Tenderloin recipe!

Pork tenderloin recipe video

easy pork tenderloin oven sliced on a cutting board

Pork Tenderloin

With Easter Upon us, I thought it was time for one more spectacular alternative to ham – the Best Baked Pork Tenderloin recipe!

Are you a pork tenderloin fan?  I have to admit I make chicken far more than pork tenderloin – but I love pork tenderloin far more than chicken!  I even crave THIS Baked Pork Tenderloin and sneak cold leftovers from the fridge.  I have used leftovers in countless ways – in pasta, pasta salad, green salad, sandwiches, eggs, etc.  – I just can’t get enough of its tantalizing juicy deliciousness.

Pork Tenderloin is one of the most tender proteins and it boasts fabulous flavor as well.  And did you know pork tenderloin is extremely low in fat – about as lean as skinless chicken breasts?!  It is also extremely easy to cook, relatively quick to cook and the leftovers don’t dry out!  There are just SO many reasons to love succulent pork tenderloin.

Pork tenderloin can be baked whole like we are in this recipe, cut into slices and pounded into cutlets, cut into cubes for kebabs or stir fries or cut into slices for satay.  There are so many ways to enjoy pork tenderloin – by my favorite?  THIS Best Baked Pork Tenderloin recipe.

In this recipe, the pork is rubbed with seasonings, seared until golden, then showered with herbs, lemon juice and butter, then baked enclosed in foil while the butter creates a self-basting butter sauce.   The emerging Baked Pork Tenderloin is fabulously flavorful and buttery tender.  I CANNOT wait for you to try it!   

top view of easy baked pork tenderloin sliced on a round platter

What is the difference between a pork loin and pork tenderloin?

Before you make this Baked Pork Tenderloin recipe, it’s important you purchase pork tenderloin and NOT pork loin – they are not the same.  If you use pork loin, your pork won’t be done cooking in the allotted time or emerge nearly as juicy.   

  • Cut of Meat:
    • Pork tenderloin comes from the loin of the pig, which runs from the hip to the shoulder.
    • Pork loin, however, comes from the back of a pig and is much wider and longer.
  • Size:
    • Pork tenderloin is thin and small, usually 1-2 pounds.
    • Pork loin can be cut to order anywhere from 3 to 5 pounds.
  • Texture and flavor: 
    • Pork tenderloin gets its name for a reason – it is one of the most tender cuts of pork because it comes from a muscle that doesn’t receives much, if any, exercise.
    • Pork loin, however, must be cooked much longer in order to become tender, as it is not naturally so.
  • Cooking Method:
    • Pork tenderloin cooks quite quickly at higher temperatures, anywhere from 350 degrees to 425 degrees F.
    • Pork loin, however should be slow slow-roasting or grilled in order to become tender.
up close of juicy baked pork tenderloin recipe on a cutting board

What to Look for in a Pork Tenderloin?

You can purchase pork tenderloin in the meat section of your grocery store.  I usually purchase mine at Costco which costs about $15 per package.  It is pricier than chicken, but still a fabulous price to feed the entire family a restaurant worthy dinner.

Pork Tenderloin is almost always sold in individual packages with two tenderloins per package.  Each tenderloin weighs roughly 1-1 ½ pounds.   I can eat half of one pork tenderloin in one sitting – when it’s this baked pork tenderloin recipe, so my pork tenderloin recipes always use both the pork tenderloins in one package.  

If you are lucky enough to have leftovers, they reheat beautifully for leftovers.  Alternatively, you can half the recipe and freeze the other pork tenderloin for another time.

You will want to look for pork tenderloin that is NOT packaged in a rub or marinade, as we are going to brine and season the meat ourselves.  This way, you not only control the flavor, but you can control the amount of salt and eliminate the oil in the marinade. 

juicy baked pork tenderloin recipe sliced on a cutting board

Do I need to remove the silverskin before cooking?

If your pork comes with the silverskin intact, you will need to remove it before cooking.  Many packages of pork tenderloin, however, will come pre-trimmed and ready to go.

The silverskin is part of a sinew on one side of the pork and looks like thin, silvery fat.  You will want to remove it because it can become tough and chewy when cooked.  To remove the silverskin, slip a sharp knife in between the silver skin and the meat then cut it away until free. Take care to just remove the silverskin and not a big chunk of meat!

front view of best pork tenderloin with herb butter

The Secret to the Juiciest Pork Tenderloin


The best Baked Pork Tenderloin recipe has to be the JUICIEST and you will be BLOWN AWAY at how juicy this pork is! The secret? Brining the pork. You are probably familiar with brining a turkey, but brining pork will change your life.

It produces tender, juicy pork every single time because it actually changes the molecular structure of the pork without having to prep and plan ahead with an overnight marinade.

If you’ve never brined any protein before, don’t be intimidated – it literally takes 20 minutes!  You actually can’t marinate it longer than that or the pork will become mealy – so literally 20 minutes!  To brine pork, you will combine:

  • kosher salt
  • warm water
  • apple cider vinegar
  • brown sugar
  • ice cubes
  • pork

Just a quick note about brining – Do NOT evenly swap table salt in your brining solution for kosher salt or your pork will be too salty.  You will need half as much table salt as kosher salt.  Also make sure to rinse your pork thoroughly after brining to remove excess salt.

How does it work?  The salt does 2 things: 1) hydrates the cells of the muscle tissues via osmosis; 2) allows the cells to hold on to the water while they are cooked by breaking down the proteins so they can no longer contract when cooking.  This means less water will be squeezed out and lost, resulting in juicier pork.  

showing how to cook pork tenderloin by slicing it against the grain

Tips for the BEST PORK TENDERLOIN RECIPE


Brining pork tenderloin is the first step to achieve the best pork but it also gets help from some other key steps.  Here is how you make the juiciest oven baked pork tenderloin:

  • Sear before baking:  searing the pork creates the Maillard reaction resulting in rich, deep, complex flavor and locks in the juices which prevents the surface of the tenderloin from becoming dehydrated when cooked at high heat or for an extended period of time.
  • Drizzle with lemon juice: in this oven baked pork tenderloin recipe, we drizzle each tenderloin with 1 tablespoon lemon juice.  The lemon juice brightens the flavors without tasting too lemony.  You can also swap the lemon juice for orange juice or lime juice – any citrus will do.  The acid from the lemon juice (or other citrus) breaks down the meat while it roasts, yielding a more tender result.
  • Bake in foil: before we pop the pork tenderloin into the oven, we wrap it tightly in foil.  This creates a hot steaming environment that locks in all the juices so the surface doesn’t dry out.
  • Butter:  the three pads of butter on top of the pork melt as the pork bakes, essentially self-basting the pork in buttery moisture.  The foil also traps the butter so it seeps back into the pork as it sits in the buttery pool.
  • Don’t overcook: I’ve gone into greater detail below, but because pork is so lean, it can dry out very easily if overcooked. Use your meat thermometer and check your pork right at 15 minutes then every few minutes as needed to achieve the correct temperature.
up close top view of best baked pork tenderloin

WHAT TEMPERATURE SHOULD I BAKE PORK TENDERLOIN?

Pork Tenderloin is a very lean cut of meat so it requires a relatively high oven baking temperature, about 400 degrees F.  Lower temperatures require longer cooking times (up to an hour) which dry out the pork.  By cooking at a higher temperature, the meat is cooked through before it has time to dry out.    

slices of easy pork tenderloin recipe on a cutting board

How Long to Cook Pork Tenderloin?

Pork tenderloin is a lean cut of meat, so it is important not overcook it.  The USDA guidelines state that pork can be safely consumed when cooked to an internal temperature of 145 degrees F with a resting time of three minutes, however, anywhere from 145-160 degrees is considered acceptable.   

Your pork will increase anywhere from 5-10 degrees in temperature as it rests, so I like to take mine out as soon as it hits 145 degrees for the juiciest pork.  If you overcook your pork tenderloin, it will transform from fork tender to dry and chewy.

How long to cook pork tenderloin in oven at 400?   Baking pork tenderloin at 400 degrees F can take anywhere from 15-25 minutes depending on the desired temperature, exact size and thickness of your pork tenderloin. 

Last time I baked this pork tenderloin recipe, one of my tenderloins was done a full 5 minutes before the other.  So, the best way is to know if your pork tenderloin is done, is to use an instant read thermometer.    

 To check the temperature of your baked pork tenderloin, insert the thermometer into the thickest part of the meat. 

I HIGHLY recommend an instant-read meat thermometer if you don’t own one. They are a small investment and come in handy ALL the time and eliminate all of the guess-work. You simply cannot make perfect baked pork tenderloin without one.

up close of sliced oven baked pork tenderloin recipe on a platter

What should Pork Tenderloin look like when done?

Your oven baked pork tenderloin is safe to consume when a thermometer inserted into the thickest part of the meat registers 145 degrees F.   This means it will be slightly pink inside which is OKAY.  

This 145-degrees temperature is 15 degrees less than the old standards of 160 degrees F which would mean the pork would be completely cooked through without any pink.  The research shows, however, that 145 degrees F is the same safety-wise as cooking pork to 160 degrees F AND yields much more tender pork.

This is what your pork will look like with the allotted 5-minute resting time:

  • take pork out at 145 F, will rise to 150 F – slices will be somewhat pink and moist
  • take pork out at 150 F, will rise to 155 F – slices will be a little pink and moist
  • take pork out at 160 F, will rise to 165 F – slices will not be pink but still should be relatively moist
side view of best pork tenderloin with herb butter

How to cook pork tenderloin

Cooking pork tenderloin is very simple to do.  Here are some tips and tricks for the best oven baked pork tenderloin every time:

  • Brine for juiciness:  Mix the kosher salt with warm water in order to dissolve the salt, then mix in the cider vinegar, brown sugar and ice cubes. Add the pork and brine for 20 minutes.  Make sure both of the pork tenderloin pieces are completely emerged in the brine.  The brining not only increases the moisture capacity of the pork, but also brings the pork to room temperature so it cooks more evenly instead of drying out the outside while waiting for the inside to cook.
  • Dry before seasoning: When your pork is done brining, rinse in cool water and pat dry with paper towels. If you don’t rinse your pork, it will be too salty – so don’t forget this step!  It is important the pork is quite dry after brining so the rub will stick to the pork.
  • Season generously: Mix chili powder, garlic powder, salt, onion powder, smoked paprika and pepper together then rub onto all sides of the pork.  These spices great a wonderful flavor base for any flavor direction you want to go or you can swap them out for your favorite blends such as curry powder, Cajun seasoning, Chinese 5 spice, etc.  We are going to hold the herbs until later because we don’t want them to burn when we sear the pork.
showing how to cook pork tenderloin by mixing spice mix together
  • Sear for flavor and moisture:  Heat vegetable oil over medium-high heat and swirl the pan to evenly coat the bottom of oil.  Don’t substitute olive oil for vegetable oil because we need an oil with a high smoking point. You can use either a large cast iron skillet or a nonstick skillet.  If you cannot sear both tenderloins without them touching, then you will want to sear in two batches.  I clean out my pan in between searing each tenderloin so the second doesn’t get any residual brown bits that can burn.  Sear the tenderloin until golden on all sides.
showing how to cook pork tenderloin by searing it in a skillet
  • Butter and wrap for juiciness: Evenly sprinkle tops of pork tenderloins with dried parsley, basil, oregano, thyme then rub them into the pork. To do this, I measure ¼ teaspoon of each spice and sprinkle it over one pork tenderloin then repeat on the other pork tenderloin for a total of ½ teaspoon of each herb.  Next, drizzle each pork tenderloin with lemon juice then top with butter.  Bring up the sides of the foil to completely enclose each tenderloin.
showing how to bake pork tenderloin in the oven with foil by wrapping up pork tenderloin in foil
  • Don’t overbake: Bake until pork until it registers between 145- and 150-degrees F (63 and 65 degrees C) at the thickest part of the tenderloin, 15-25 minutes depending on size. This means the pork will be juicy and slightly pink in the middle. Do NOT overbake or your pork will not be as moist.
  • Rest for 10 minutes:  Loosen foil around the pork and let it rest for 5-10 minutes.  This allows time for the redistribution and reabsorption of the juices throughout the pork tenderloin. 
  • Slice across the grain:  Slice the pork across the grain. You can either slice in ½” slices or my husband loves super thin slices. 
showing how to cook pork tenderloin by letting i rest before slicing

WHAT SIDES ARE BEST WITH BAKED PORK TENDERLOIN?

This Baked Pork Tenderloin recipe pairs beautifully with practically everything!  A few of my favorite sides to serve it with are my Million Dollar Macaroni and Cheese, and Brown Butter Asparagus along with any of the following:

up close of juicy pork tenderloin recipe oven with butter

HOW TO USE LEFTOVER PORK TENDERLOIN

If you are fortunate to have leftover pork tenderloin, it will taste just as delicious for days after baking!  I love leftovers on sandwiches, wraps in eggs, omelets, hash browns, breakfast enchiladas, breakfast casseroles, salads, pastas or pasta salads, rice, soups (amazing in ramen!) or plain!

HOW LONG IS LEFTOVER PORK GOOD FOR?

Leftover baked pork tenderloin should be stored in an airtight container in the refrigerator. When properly stored, pork is good up to 5 days.

up close top view of best baked pork tenderloin

CAN I FREEZE LEFTOVER Pork tenderloin?

Yes!  We unfortunately never have any leftover oven baked pork tenderloin, but it would come in handy!  You can freeze pork tenderloin whole, chopped or in slices.  Frozen tenderloin should be used within 3-4 months.

Looking for more Pork Recipes?

up close of sliced oven baked pork tenderloin recipe with garlic butter herbs

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up close top view of best baked pork tenderloin

Best Baked Pork Tenderloin

This Best Baked Pork Tenderloin recipe is outrageously juicy, bursting with flavor and so easy! It is melt-in-your-mouth-tender and dripping with tantalizing self-basting herb butter. It is company pleasing and holiday worthy but family friendly and everyday easy! This Baked Pork Tenderloin takes less than 60 minutes from start to finish and MOST of that time is hand’s off! See post for detailed instructions, step by step photos, tips and tricks!
Servings: 4 -6
Prep Time: 5 minutes
Cook Time: 30 minutes

Ingredients

  • 1 pkg. pork tenderloins, trimmed (comes with 2 pieces, 2 – 2 ½ lbs. total)
  • 1/4 cup kosher salt
  • 4 cups warm water
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons brown sugar
  • 1 cup ice cubes
  • 2 tablespoons lemon juice
  • 3 tablespoons butter sliced into 6 pads

Spice Mix

HERBS TO ADD LATER:

  • 1/2 tsp EACH dried parsley, dried basil, dried oregano, dried thyme

Instructions

  • Preheat oven to 400 degrees F. Lay two long pieces of foil on a baking sheet – these will be used to fold up each tenderloin separately.
  • In a gallon-size freezer bag, mix salt with warm water until dissolved. Whisk in apple cider vinegar, brown sugar and ice, followed by pork. Brine for exactly 20 minutes then remove pork from brine, RINSE and and pat very dry. The pork becomes mealy if left in the brine any longer.
  • Whisk together all of the Spice Mix ingredients (not the “Add Later Herbs”) in a small bowl. Evenly rub pork all over with spice mix.
  • Heat 2 tablespoons vegetable oil in a large skillet over medium high heat. When oil is very hot and just smoking, add pork tenderloins, you may need to work in batches. Sear each side of pork until golden, then transfer to foil.
  • Evenly sprinkle tops of pork tenderloins with remaining herbs (parsley, basil, oregano, thyme) then rub into pork. Evenly drizzle each pork tenderloin with one tablespoon of lemon juice (2 tablespoons total), then top each tenderloin with 3 pads of butter. Bring up the sides of the foil to completely enclose each tenderloin (see photos in post).
  • Bake at 400 degrees F until pork registers between 145- and 150-degrees F (63 and 65 degrees C) at the thickest part of the tenderloin, 15-25 minutes depending on thickness. This means the pork will be juicy and slightly pink in the middle. To check the temperature, carefully unwrap the foil, then wrap it back up if it need to continue baking.
  • When pork is done, loosen foil (so steam can escape) and let stand 5-10 minutes before slicing. Season with additional salt and pepper to taste (I like additional salt) and serve with accumulated butter sauce in the bottom of the foil.

Video

Notes

Don’t miss the “how to make” recipe video at the top of the post!

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346 Comments

  1. Cathy says

    To check the temperature while the pork is cooking and still wrapped, do you simply puncture the foil with the instant read thermometer?

    • Jen says

      Great question Cathy, I will clarify that in the recipe. No, you need to unwrap the pork (carefully!), check the temperature, and wrap up the foil again.

    • Sherri Keaton says

      Wow! I mistakenly didn’t have all the ingredients, but it got rave reviews at our house!! Delicious and can’t wait to make it again, but properly! Thank you for the detailed instructions. Came out perfectly! Yum! 🙂

      • Jen says

        yay! I’m thrilled it was a hit even without all the ingredients! Thank Sherri!

  2. Mary says

    I love how your post “leaves nothing to chance”! This is another great post, and I thank you for all the time and thought you put into it. This might be on our Easter Dinner Menu.

    • Jen says

      Thank you so much Mary! I want everyone to be successful in the kitchen! If you make this pork tenderloin for Easter, you will not be disappointed!

  3. Lisa says

    I got this recipe in my inbox this morning and made it for dinner tonight. Followed the recipe exactly, and, WOW! Hands down the best pork I have ever made. I normally avoid recipes that call for a brine because it seems like too much work and time, but, this 20 min brine may have been what made me actually make juicy pork for the 1st time ever! The bonus was that I had every ingredient on hand except the pork loin. A++++

    • Jen says

      Your comment made my day! I am THRILLED this was the juiciest, best pork tenderloin you’ve ever made! Thank you so much Lisa!

  4. Katheryn says

    Looking forward to trying this for Easter dinner! It looks delicious.

    • Jen says

      Thank you Katheryn, I’m making it too! I hope you absolutely love it, Happy Easter!

      • Sharon says

        Can you do this in an instant pot? If so, how long?

        • Jen says

          I’m sure you can Sharon but I’m not an Inst pot expert, sorry!

  5. Kelly says

    This is a fantastic recipe! The brine was awesome but I did do 1/2 tsp smoke paprika and 1/2 tsp sweet paprika and a smidge less chili powder since I was cooking for my kids. The tin foil helped keep the juices and butter together that was a nice to pour over the pork. I did salt my pork when I put the seasoning on before browning it in a pan. I let the pork sit 10 minutes before serving opening the tinfoil only at the top so the juices rested with the meat. Will make this again as my go to pork loin recipe.

    • Jen says

      Thank you so much Kelly, I’m so pleased this is your new go-to pork recipe!

  6. Erika says

    I just made this for the first time today. I don’t normally post reviews but just had to come back and rave about how amazing this pork was! The juiciest and most flavorful pork I have ever had! My two young kids devoured it and asked me to make it again! Definite success!

    • Jen says

      Wahoo! I’m so glad you took the time to comment, thank you so much Erika! I’m thrilled it was such a hit, even with your young kids!

  7. Michele says

    This is easily THEE best pork tenderloin I’ve ever made. I pinned it a couple weeks ago and made it tonight. It is SO good. Followed the directions exactly and it turned out perfectly.

    • Jen says

      Thank you so much for taking the time to comment Michele! I’m so pleased you loved it so much just as written!

  8. Victoria says

    I feed my family of 7 adults and everyone loved this dish! The flavors were amazing especially with the pan juices poured over top! Thank you for sharing your wonderful recipes with us. Yours is definitely a go to blog for me for great recipes. I also love your beef and bean burritos!

    • Jen says

      Thanks so much for taking the time to comment Victoria! I’m thrilled all 7 adults loved this baked pork and I’m honored my site is your go-to! Thanks for making my recipes!

  9. Stacey says

    How would I make this with a whole pork loin? It looks delish.

    • Jen says

      Hi Stacey, you can follow the same directions and just cook until the loin reaches temperature. Enjoy!

  10. Hope Tatar says

    Like someone before mentioned, I have never left a comment on a recipe post before but I really felt like I needed to this time. Whenever I make dinner I always ask my husband if he likes it, he always very casually responds “yah, it’s good” I made this last night exactly as directed and during dinner he turned to me and said that it was the best meal not only that I have made but that he has ever had. I agree 100%. I served it with rice pilaf and steamed veggies and used some of the leftover juices to drizzle on top. Everything was so delicious. Definitely my new favorite recipe. Thank you for posting..

    • Jen says

      Wow Hope, THANK YOU, your comment totally made my day! I am so honored this pork is the “best meat” you and your husband have ever had! Your entire meal sounds fabulous with the rice pilaf and steamed veggies as well. Thanks for taking the time to comment!

  11. Ella says

    Hi! Pork tenderloin is my favorite meat and I am very excited to try this! I was wondering if you think you can brine the pork the night before (brine for 20 minutes, rinse, pat dry, then put back in fridge until the next night)?

    • Jen says

      Great question! Yes, you can definitely brine in advance and then refrigerate. Enjoy!

      • Robyn says

        Could you brine the pork, and sear the pork, wrap in foil to be ready to go during the day … then refrigerate…. then bring back to room temp … and bake when company arrives?

        • Jen says

          Hi Robyn, yes, that is perfect! Enjoy!

  12. Margie says

    Can this be done in a crock pot and how long?

    • Jen says

      Yes! Cook on high for 1.5-2 hours, or low for 4 hours, until a meat thermometer inserted in the thickest part reads 150-160 degrees F.

  13. Karen Lohrman says

    Can you do the brine ahead then cook it later?

    • Jen says

      Yes, you can brine in advance, store in an airtight bag/container in the refrigerate. Enjoy!

  14. Maggie says

    If I brine the night before, do I need to take them out of refrigerator to come to room temperature before cooking them. If so, how long do you think they need to sit out? Thanks for the information.

    • Jen says

      Yes, Maggie. I would take out of the refrigerator 30 minutes before cooking. Enjoy!

  15. Currie says

    Made this tonight and it was so easy and so delicious!!!! My two insanely picky, never agree on anything they like, “we don’t like that” boys LOVED this!!! Both of them! And ate it up. Thank you for such an easy and delicious recipe!!!

    • Jen says

      Thanks so much Currie for taking the time to comment, I’m thrilled even your two picky eaters loved this pork! That has to be the ultimate compliment!

  16. Amy says

    I made this tonight, and I have to say it was very, very good! I followed the recipe precisely and everything turned out perfect. I’m normally a basic cook but this recipe took it up a notch, it got me excited about trying more new recipes! Thank you so much for posting this!

    • Jen says

      Awesome Amy, I’m so happy you loved the baked pork and it gave you more confidence in the kitchen! I hope you love exploring more of my recipes!

  17. Dom says

    Do you brine the pork in the refrigerator?

    • Jen says

      No, just at room temperature for 20 minutes. Enjoy!

  18. Allison says

    Wow- this is one of the most useful, thorough blog posts I’ve read! Thank you for providing all of the answers to my “I wonder why…” questions. Can’t wait to try this recipe.

    • Jen says

      You’re so welcome Allison, thanks for the thanks! I’m so happy you found it helpful! I hope you absolutely love this Baked Pork Tenderloin!

      • Anne Watkins says

        Hi from the Canary Islands
        Two Words…… TOTALLY AWESOME!!!
        I cooked this last night for my friends and it was Incredible. I had lost my previous Tenderloin recipe from years ago NOW this is THE ONE. Thanks so much for the brilliantly clear instructions as I’d never Brined meat before. Cheers Jen.

        • Jen says

          Hi Anne all the way from the Canary Islands, thanks so much for taking the time to comment! I’m thrilled you loved this pork tenderloin recipe so much and that it’s your new go to!

  19. Jess says

    Y’all I’m embarrassed to even say but I did not even Brine my tenderloin and it still came out so juicy and tender I can only imagine how it would be if I would’ve brined it! It would probably melt in your mouth! Thanks for the recipe!

    • Jen says

      I’m so pleased your pork was so tender even without the brine! Can’t wait to hear back once you try brining it! Thanks Jess!

  20. Angela says

    What are the measurements for the brine ingredients

    • Jen says

      They are the first ingredients listed: 1 pkg. pork tenderloins, trimmed (comes with 2 pieces, 2 – 2 1/2 lbs. total)
      1/4 cup kosher salt
      4 cups warm water
      2 tablespoons apple cider vinegar
      2 tablespoons brown sugar
      1 cup ice cubes

  21. Laura W says

    I made this and was afraid I overcooked it, but it still came out amazingly juicy! Definitely going to make this again and again!

    • Jen says

      Thank you so much Laura, I’m thrilled this pork tenderloin is a repeat winner!

  22. Erica says

    This is hands down the best Pork Tenderloin recipes I’ve ever made. There are never any leftovers and the butter sauce is good on the entire dish.

    • Jen says

      Thank you so much Erica! I’m thrilled its the best pork tenderloin you’ve made!

      • Darrell says

        Great recipe keeper for me and the wife. Wonderful flavor.

        • Jen says

          Thanks so much Darrell, I’m so pleased you both loved it!

  23. Amanda says

    So I didnt have chili powder so I used curry powder and WOW it came out delicious! Great recipe!

    • Jen says

      I’m so pleased you loved it and definitely intrigued by the curry powder- trying that next time, thanks Amanda!

  24. henry schminke says

    would like to try these recipes

  25. Tracy says

    Amazing!!! Cooked for 25 min next time will cook 20 min for that pink touch. But even at 25 min was juicy and flavourful!

    • Jen says

      Awesome Tracy, I’m so happy you loved it!

  26. Penni says

    Can I use a pork loin in place of a tenderloin? Obviously longer cook time.
    Thanks!

    • Jen says

      Hi Penni, yes you may use pork loin but just as you said it will require a longer cooking time and may not be as tender as tenderloin is inherently more tender. Let me know how it turns out!

  27. Candace says

    This was really delicious. At first I was hesitant to make it with all the steps and timing but it’s well worth the effort. As the pork was marinating I had baked potatoes started in the oven. Put green beans in the oven on another sheet pan to roast at the same tine as the pork. Simple meal with big flavor. Will make again.

    • Jen says

      Your entire meal sounds fabulous Candace! I’m so pleased you loved the pork!

  28. Deb C says

    This has to be the best pork tenderloin I’ve ever cooked! Shared the 2nd one ” over the fence” with our neighbors who couldn’t believe how tender it was. A definite keeper! Thanks for sharing!

    • Jen says

      YAY! I’m thrilled this pork is a new favorite, thanks so much Deb! And you are so thoughtful to share with your neighbors!

  29. Kristi says

    I’m making this tonight, and I’m excited. But, I have a question… do you think this could be frozen at some point before cooking, for convenience purposes in the future? Maybe after brining it? Or after searing it? It would be nice to have one in the freezer half-ready to go.

    • Jen says

      Hi Kristi, my apologies for just getting to your comment as I have been swamped with Thanksgiving comments/questions but I would have advised to freeze after searing – hopefully that can help in the future!

  30. Rhonda says

    Can you use this same recipe and time baking for one 5 pound pork loin ?

    • Jen says

      You will need to adjust the baking time for pork loin. Enjoy!

  31. Shanna says

    Thank you for the information regarding pork loin vs pork tenderloin. I had no idea there was a difference. I always use the pork loin in my crock pot recipes. If I were to sear this then put it in the crock pot, in foil, on high do you think it would turn out good? If so, how many hours would you cook it?

    • Jen says

      You’re so welcome Shanna! Yes, you can definitely cook this in your crockpot. I would cook pork tenderloin on on high for 1.5-2.5 hours, or low for approximately 4 hours. Enjoy!

  32. Jessica says

    This came out so delicious! I’m making it for Christmas so I can try to be impressive for my family

    • Jen says

      Awesome Jessica, I think this will do the trick! Merry Christmas!

  33. lisa says

    Hi! is there a reason you are not using fresh herbs? – or is it just a preference? Thanks!!

    • Jen says

      Dried herbs create more of a crust on the pork whereas you would need 3X the amount of fresh herbs and I personally don’t like the texture in this application. Feel free to use fresh if you prefer, enjoy!

  34. Jade says

    Just a little testament to how tender this is: I got a new digital meat thermometer for Christmas and first time trying it was with this recipe. I couldn’t figure out why after 15 minutes my pork was only at 68 degrees so I cooked it for another 15 minutes. I checked the temperature.. 90 degrees now. Then i realized my thermometer was reading in Celsius. Even extremely “over cooked” (almost 200 degrees F), the pork is sill fork tender! I think I will swap the chilli powder for something else next time as it’s just not my favourite spice but all around great recipe!

    • Jen says

      That is amazing Jade! I’m so relieved the pork was still incredibly tender even after being “over cooked!” Thanks for sharing!

  35. Jena says

    This pork tenderloin was A-MA-ZING!!!! I can’t wait until tomorrow so I can eat the leftovers.

    • Jen says

      Yesss! Thank you so much Jena! I’m so pleased you loved it so much!

  36. Paula Bolt says

    This is, HANDS DOWN, one of the best & Tastiest pieces of meat I have ever eaten. My whole family was crazy for it!! It didn’t last long, so I am off to Costco tomorrow to buy more pork Tenderloin to make it again so we can have leftovers for sandwiches. It does take some time to prep but every step is soooo worth it. I will never again make pork tenderloin any other way. Thank you for all of the info of how and why to brine etc. You know your stuff and can’t wait to make more of your recipes. I have already shared it with friends and family. I was even more excited to know that we both call Carlsbad home., maybe I will see you at Costco some day!! Thanks Again…your blog is my new GO TO for all things YUMMY!!

    • Jen says

      That is awesome Paula, I’m thrilled your whole family loved this pork tenderloin so much! I hope you have fun exploring my site and hopefully find many new favorites! That is awesome you are from Carlsbad! I am always out and about so please say hi if you ever see me!

  37. Lynn says

    I’m cooking for 20 and using a 10 lb tenderloin. How do I adjust for the cooking time?

    • Jen says

      Hi Lynn, tenderloins don’t come that large, so is it possible you are using pork loin or pork roast? I would google the exact cut you’re using and the cooking time. Good luck!

  38. Sherry says

    Can you do all the prep work, brine, rub, braise and then wait to bake the pork?

    • Jen says

      I haven’t personally tried it, but I think that would work great! Just make sure to let the pork sit for 30-60 minutes on the counter before baking to come to room temperature.

  39. Mona says

    I made this pork tenderloin recipe and it was indeed the best I had ever eaten. Can you prepare the meat for cooking early in the day, refrigerate it and then cook for dinner?

    • Jen says

      I’m so happy to hear that Mona! Yes, you can prepare the pork tenderloin earlier in the day – just make sure to bring it to room temperature before cooking by setting it on the counter 30-60 minutes before cooking.

  40. Cheryl says

    This is HANDS DOWN the best pork tenderloin ever!! Follow the recipe and you will not be disappointed!

    • Jen says

      Thank you so much for your review Cheryl, I’m thrilled you thought it was the “best ever!”

  41. Karen says

    Just wondering what leaving out the brown sugar would do to the bribe and what role it plays. My sister is doing a Keto diet and that is not keto friendly

    • Jen says

      Hi Karen, you can definitely leave it out. It promotes browning but is not essential.

  42. Colleen Benedict says

    I am trying not to use aluminium because of Alzheimers in my family, can I use skillet with glass lid for oven cooking? Definitely want to make this!

    • Jen says

      Hi Coleeen, as long as they are oven proof I think that will work just fine. Enjoy!

  43. Kurt says

    Going to give this recipe a try,as for the butter sauce,can I make a wine sauce from the sauce? If I can what ingredients should use to make the wine sauce?

    • Jen says

      Hi Kurt, I’m sorry I don’t drink wine so I’m of absolutely no help!

  44. Edward Liposcak says

    What’s the purpose of the ice cubes in the brine. Don’t you want the pork at room temperature to sear it?

    • Jen says

      Great question! The ice cubes bring the hot water back to room temperature – it is too hot without them.

  45. Marc says

    Amazingly tender and juicy; my one mistake was making full recipe for a single tenderloin…I think I overdid first rub , so spices were a bit over (too hot, and we love hot!) . The whole process still resulted in an amazing tenderloin…I will just watch amount of spice rub next time. Thanks so much for sharing this recipe

    • Jen says

      You’re so welcome Marc! Hopefully next time it will be perfect!

  46. cinzia says

    so i checked and i have a almost 4 lb pork loin but i want to make this recipe. how long shall i cook it and at what temp?

    • Jen says

      Hi Cinzia, this recipe is for pork tenderloin and not pork loin so I cannot tell you exactly but I would recommend 375 degrees F for 60-75 minutes or until the pork registers between 145- and 150-degrees F.

  47. Monique says

    We just finished supper…..yummy and hubby agreed that supper was great. Thank you, made it as written, no alteration.

    • Jen says

      Thank you so much Monique, I’m so pleased it was a winner!

  48. Dawn says

    I used parchment paper and it worked well!

    • Jen says

      Good to know, thanks Dawn!

  49. Janet says

    I just made this tonight and it was without a doubt the best pork tenderloin I have ever made. I have already decided to serve it for a dinner party I am having in a few weeks. It is deliciously moist and flavorful and ideal for “making ahead” except for the oven time. Plenty of time to serve a soup and then plate the tenderloin and the other side dishes. I have made many pork tenderloins in my 50+ years of cooking and this is the best. I am now a fan of our site and can’t wait to explore!

    • Jen says

      Thank you so much Janet, you made my day! I am honored this was the best pork tenderloin you’ve ever made, especially with all your experience! I hope you love exploring my site and find many new favorites!

  50. Susan says

    Wow! Loved the flavor of this! I only did a single tenderloin to see if my hubbie would like it so cut the recipe in half. It’s a winner and look forward to serving to guests. I liked that it wasn’t a “sweet” but savory taste and went well with the acorn squash with butter and brown sugar.

    • Jen says

      Thanks so much Susan, I’m so pleased it was a winner!

  51. Dawn Cassata says

    I made this for a dinner party and completely overdid it. I have an entire loin leftover. How should I reheat the loin without completely ruining the piece of meat. It was perfectly done and I don’t want to ruin it in the reheating process.

    • Jen says

      Hi Dawn, the tenderloin is pretty forgiving due to the brine. I’d add an additional tablespoon cubed butter on top, wrap in foil and bring to room temperature then reheat at 200 degrees F until warmed through.

  52. Monica says

    I’ve made this three times now and it is the best recipe! The brining is key along with the overcooking. Love it!

    • Jen says

      That’s awesome Monica, I’m so happy it’s a repeat winner!

  53. Dawn says

    Thanks so much! You’re my new go-to for recipes. Your pictures and attention to detail are amazing!

  54. Sheila says

    This looks amazing. Can’t wait to make it. I was wondering how much can I do ahead of time? Thank you

    • Jen says

      Thanks Sheila! You can do everything up to the point of baking, refrigerate, then just bring them to room temperature before you pop them in the oven. Enjoy!

  55. Chelle says

    This is WONDERFUL! Thank you!
    I learned a lot during this recipe. Brine is not something I’m used to working with.

    • Jen says

      Thank you Chelle! I’m so happy you loved the pork tenderloin and welcome to the world of brining – life changing!

  56. EDW says

    Does this work with turkey tenderloin?

    • Jen says

      I don’t see why not! You’ll just have to adjust the cooking time.

  57. Rupert Dee says

    Made this tonight and it was delicious even though I over cooked it and forgot the garlic. First meal I cooked that the grandkids devoured in a long time!! Thanks.

    • Jen says

      That’s awesome, I’m so happy it was a hit and “grandkids” approved!

  58. Julie says

    5 Stars!!! I love that it is not sweet. My husband loved it too. Thank you.

    • Jen says

      You’re so welcome, I’m so pleased it was a winner!

  59. Kari says

    What can you replace the apple cider vinegar with?

    • Jen says

      Hi Kari, it is better to leave it out than replace it with another vinegar.

  60. Cindy says

    Followed this recipe very closely. First attempt at pork tenderloin. It was amazing! Sure to be a favorite in our home for years to come. Thanks for the great recipe!

    • Jen says

      You’re so welcome Cindy! I’m thrilled your first pork tenderloin was a success and I love hearing it will be a new repeat favorite! Thanks so much!

  61. Karla Woodward says

    This was delicious! Do you have the nutrition facts for this recipe?

  62. Dan says

    Pork tenderloin is one of my favorite meat,s and your recipe is now one of my favorites! Your instructions are very thorough, and the best I’ve ever seen. Also, I concur with all of your tips & comments. Great job!

    • Jen says

      Thank you so much Dan! I’m honored it’s a new favorite recipe, especially because it sounds like you’e cooked a lot of pork! Thank you so much for taking the time to comment!

  63. KD CAP says

    This was delicious! Will be saving and making regularly.

  64. Ann says

    How do I print or save this recipe? Thank you.

    • Jen says

      Hi Ann, there is a “print recipe” button at the very top of the page under the title or a print icon above the photo in the recipe card. Enjoy!

    • Lindsay says

      I can’t tell you how good this recipe is!! I have given this recipe to so many people and all have LOVED it.

      Suggestion….

      I brown this in a cast iron skillet and while the pork is in the oven, i deglaze the skillet with chicken stock and then add the juices when the pork is done cooking. I then thicken it for gravy for pork and mashed potatoes.

      I could lick the plate it is so good!!

      Thanks so much!

      • Jen says

        I’m so pleased this pork tenderloin is a favorite Lindsay, thank you! Thank you also for sharing your tip about the gravy – brilliant! I’m definitely going to have to try that next time!

  65. Angie says

    Love this recipe. Made it once a few months ago and it was a hit with my family including my 6 year old and picky 8 year old. Making again tomorrow night for dinner. Thanks!!

    • Jen says

      You’re so welcome Angie! I’m so pleased it’s a winner with the entire famiily!

  66. Ilona F. says

    This looks and sounds great! Do you think I can line the inside of the foil with parchment paper, I’m sensitive to aluminium? Thank you!

  67. Cindy DeMeritt says

    This recipe is unbelievable! It is my new favorite pork tenderloin recipe. Kudos!

    • Jen says

      Yesss! Thank you so much Cindy

  68. Yvette says

    Have you substituted any other vinegar with this? I have red and white vinegar. I could add Apple cider to my list, but figured I’d see if the others might work just as good!

    • Jen says

      Hi Yyvette, I think red wine vinegar would be work. Enjoy!

  69. Sando says

    If my pork tenderloin came already marinated, should I still brine it?

    • Jen says

      Hi Sando, I would skip the brine or it might make it too salty. Depending on the marinade, you may want to decrease the seasonings as well.

  70. Kelly says

    I’m about to make this a second time because we loved it so much! It was so delicious that I ate some of it for breakfast the day after I made it with the pork I got from Aldi (which sometimes isn’t the best but I think the brine & the way you cook it made it taste like a more expensive cut!) This will become a regular in our house! Thanks so much for sharing this recipe!

    • Jen says

      Thanks for your awesome comment Kelly! I love hearing how much you loved this baked pork tenderloin and that it’s repeat favorite!

  71. Janice says

    Made this for dinner tonight. WOW is all I can say! Loved it!

    • Jen says

      Yesss! Thank you so much Janice!

  72. Dana says

    This was SO delicious! I actually went back for thirds during dinner tonight… 🙂

    Thank you for such an amazing recipe!!!

    • Jen says

      Yesss! Thanks so much for taking the time to comment Dana, I’m so pleased it was “thirds” worthy!

  73. Pamela E says

    So I see in your directions to brine for exactly 20 minutes and was wondering if it was brined longer will it mess up the results?

    • Jen says

      Hi Pamela, the will become unpleasant/mealy if brined longer. Enjoy!

  74. Amy says

    This was absolutely delicious!!! Even my pickiest of eaters couldn’t get enough! This will be a weekly go-to menu item in our home!! Thank you so much!

    • Jen says

      You’re so welcome Amy! I’m so pleased to hear it was a hit even with your picky eaters!

  75. Sandi Pelouze says

    This was absolutely fabulous! The only way I will EVER do pork again…Thank you I took a picture of the recipe and didn’t know where to post it for you.

    • Jen says

      Thank you so much Sandi! I’m so pleased this is your new go-to pork tenderloin recipe!

  76. Jill says

    Forgive me if this is an ignorant question…all I have is sea salt. How much do zi use for the brine?

    • Jen says

      Hi Jill, brine recipes usually call for kosher salt because it is less expensive than sea salt but you can use the same amount (just not equal table salt 😉 ). Enjoy!

  77. Rimmy says

    Oh My Gosh!! Truly the most amazing pork tenderloin recipe I’ve ever made! This one will definitely be in our monthly rotation. My daughter said that it was even better than her favorite meal that I make. This one is a keeper!

    • Jen says

      Thank you so much for your awesome comment Rimmy! I’m thrilled this is a new favorite!

  78. Susan says

    Wow! Was that ever good! This will be in my regular rotation from here on out. Thank you!

    • Jen says

      You’re welcome Susan, I’m so happy you liked it!

  79. Alicia says

    Cooking this now and it smells delicious. BUT it is taking forever to cook in the oven. I guess I didn’t sear it long enough?

    • Jen says

      Maybe you are cooking pork loin instead of tenderloin?

  80. Marcia says

    Made this last night. It was a big hit. Fed 8

  81. Keisha says

    Went shopping before reading entire blog and purchased a pork loin. Any suggestions for marinade & cooking time?

    • Jen says

      Hi Keisha, a pork loin will take much longer, closer to 1 hour to bake. Roast the pork until a meat thermometer inserted into the thickest part of the loin reads between 145- and 150-degrees F. Good luck!

  82. caycee says

    how long would I cook for a whole pork tenderloin? 2.5 pounds total

    • Jen says

      Hi Caycee, that is what is called for in the recipe so you can follow the cooking instructions – enjoy!

      • caycee says

        would I need to cut the tenderloin into two separate, even pieces or can I just cook as is?

        • Jen says

          Hi Caycee, if it is just one piece and weight over 2 pounds, it sounds like you have pork loin and pork tenderloin. Pork loin will need to be cooked much longer, closer to 1 hour to bake. Roast the pork until a meat thermometer inserted into the thickest part of the loin reads between 145- and 150-degrees F. Good luck!

  83. Cathy says

    I had 2 giant tenderloins from Costco. I googled Costco tenderloins and your recipe came up . THEY WERE THE BEST EVER! Followed it right to the T. I have never brined anything before but with your excellent instructions I just followed along. Will make this again and again. Even my 8yr asked for seconds!

    • Jen says

      Welcome to my site Cathy! I’m so pleased the pork tenderloin was the “best ever” – the ultimate compliment!

  84. Gabriel says

    Thanks so much, It is my meal plan for the evening. I have saved many of your recipes this past 24 hours! This week is definitely covered by you.

    • Jen says

      That is awesome, I hope you have a delicious week!

    • Darlene says

      Made this for dinner tonight and followed the directions exactly. It was the best tenderloin I’ve ever had!! I can’t even describe how good it is!! Already planning to make it next week. I also bought the tenderloin at Costco and it cane with two packs that had two small tenderloins in each for around $12 total!

      • Jen says

        Thank you so much Darlene, I’m so pleased it was the best tenderloin you’ve ever had!

  85. Ellen says

    This was amazing!! Everyone in my family enjoyed it and had nothing left on their plate!! I served it with white rice (with the sauce poured over it) and some lemon green beans with almonds. We will definitely repeat this meal!

    • Jen says

      Thank you Ellen! Your entire meal sounds fabulous! I’m so happy it’s a repeat winner!

  86. Lisa says

    I make a lot of pork tenderloin and use many recipes. This was by far the most tender I’ve ever had! It takes a bit of prep work, but so very worth it.

    • Jen says

      Thank you so much Lisa, I’m so happy to hear it was the “best ever!”

  87. Kate says

    Full disclosure: I don’t follow recipes. I use them as guidance and this one was perfect.

    I brined the meat. I normally would not have put brown sugar in it, but I did this time based on the recipe and liked how it added to the browning. I added cayenne pepper and white pepper to the spice rub, but left out the onion and garlic powders (just because that was what I had.) It was still good. Instead of dried herbs, I chopped up fresh because I had all of them in the fridge and mashed in a bunch of chopped garlic (missing from the rub) and the butter to make a spread for the meat – and some extra for on veggies I roasted at the same time. It turned out so very good. The flavor combinations with the spices, the herbs and the lemon/butter was awesome. Will definitely make again – either with the dried herbs or again with fresh.

    • Jen says

      Thanks for your review Kate, I’m so happy it was a winner and turned out with fresh herbs!

      • Molly says

        Hi 🙂 would it be the same brining and cooking time for just one pork tenderloin?

  88. JONNA E CARLILE says

    I agree with others who have tried it. One of my favorite pork tenderloin recipes ever! So moist! So very flavorful! Everyone LOVED it. Making it again this week. Thanks for sharing!

    • Jen says

      Thanks for commenting Jonna! I’m so pleased your family loved it!

  89. Joanne says

    Followed the recipe although I forgot the Italian seasoning before putting it in the oven. ABSOLUTELY WONDERFUL!!! My 6 year old grandson loved it. We all went back for seconds. Thank you for this recipe. Will use it often.

    • Jen says

      Thank you so much Joanne, I’m so pleased you all loved it!

  90. Karen Messer says

    Made this tonight and it was delicious! Made it as recipe called for. My daughter will not eat pink pork so I baked 30 mins and still soooooo tender and juicy. Thank you for the recipe. Its a keeper.

    • Jen says

      You’re so welcome Karen!

  91. Claudia says

    I made this last night… THE BEST PORK TENDERLOIN!!!! Even my husband who doesn’t care for pork loved it!!!

    • Jen says

      Yessss! Thank you Claudia!

  92. Mary says

    Best I’ve ever made!!! Thanks! Might try cooking for 10 minutes Then let it rest, then slice and put with sauce into a ziplock to reheat the next night for a large group. Do you think that will work?

    • Jen says

      Thank you Mary! Yes, I think that would!

  93. James says

    BURSTING WITH FLAVOR AND SO EASY!

    • Jen says

      Thank you James, I’m so happy you loved it!

  94. Elizabeth says

    Just tried this and it was fabulous. Don’t normally respond to these things, but really it was that good. Thank you!

    • Jen says

      Thanks so much Elizabeth for taking the time o comment! I’m so happy it was a winner!

  95. D says

    Guy at the store told me Pork Loin Filet was the same thing as pork tenderloin. Will that affect this recipe baking time? or is it really the same thing?

    • Jen says

      Yes, it’s the same, you are good to go!

  96. Casey says

    Can you prep this ahead of time and then bake it when you are ready to eat?

    • Sarah says

      I brined it for 2 hours and it was fantastic. Mine did not turn out mealy in the slightest. I’m not a huge fan of pork tenderloin because it’s often dry but this recipe was very juicy. I will definitely make it again and stick with the longer brining time.

      • Jen says

        Awesome, I’m so happy it was such a hit, thanks Sarah!

      • Nancy says

        The biggest reason for dryness in a pork tenderloin is absolutely way over cooking! I have never had one even close to dry if I use my thermometer to check it. Might be a worthy investment if you get dry pork tenderloin.

  97. Tamara says

    Soooooo good!! Loved it!! Might try this spice combo on chicken/pork chops…everything! Lol.

    • Jen says

      Thank you Tamara! I’m so happy you loved it!

  98. Alli says

    This was delicious and super easy! We really enjoyed it. Thanks!

    • Jen says

      Yesss! Thank you so much Alli!

  99. Carol says

    I never post comments on Pinterest but I felt compelled to with this recipient. This readers is the BEST recipient I have ever made! I made it exactly as written. Absolutely perfect!

    • Jen says

      I’m so glad you did leave a comment, thanks Carol!!!

  100. Peggy says

    Need Help!!!! Hello making today and I purchased from Costco but it shows pork strap on boneless loin. Do I still cook it the same way you said? Please advise.

    • Jen says

      Hi Peggy, if the pork is 8 lbs. it is not pork tenderloin (only 2-2 1/2 lbs total) and definitely will need to be cooked differently. I would look up a recipe for your specific cut of pork. Sorry!

  101. Kellie Campbell Adams says

    would this work with out the salt? I am on a very strict no salt diet.

    • Jen says

      Hi Kellie, the brine needs the salt in order to be effective so you might want to consider using a different marinade first. As far as the pork itself, it can certainly be made without salt but it will impact the flavor, hopefully you won’t miss it too much. Good luck!

  102. Maggie says

    I just made this tonight! It was amazing! Great recipe! Easy instructions and my hubby loved it!

    • Jen says

      Thanks so much Maggie, I’m so happy you both loved it!

  103. Tracey says

    My husband and I thought this was really good! He’s excited about leftovers! Thank you for the notes about getting 2 tenderloins in a package! No wonder what I saw at Trader Joe’s was so small. They package one loin. Also, thanks for saying that you had one tenderloin done before the other, so I was prepared for it. In the future, I think I’d use less chili powder and smoked paprika so that the garlic comes out more. I’d also use less salt and more herbs for the seasoning due to personal preference. The sauce is yummy!

    • Jen says

      Thanks Tracey, I’m so pleased you enjoyed the recipe and found my notes helpful!

  104. Genevieve Martin says

    I have questions about the spices involved. When you say EACH is that per tenderloin?? So 2 TBSP total per recipe… is that correct ? Just making sure. I want to make this tonight.

    • Jen says

      Hi Genevieve, it means that measurement for each of the spices listed – so 1 TBS EACH chili powder, garlic powder means 1 tablespoon chili powder and 1 tablespoon garlic powder.

  105. Deborah Nunez says

    I made this for our Sunday family meal. Everyone loved it and most went back for thirds. Thanks for sharing your recipe!

    • Jen says

      I’m so happy to hear that, thanks Deborah!

  106. Linda says

    Loved this. Was done after 15 minutes in the oven. Sauce excellent. Can’t wait to eat the leftovers. Husband said it was guest worthy. High compliment from him.

    • Jen says

      Thanks for taking the time to comment Linda, I’m so pleased it earned high praise from your husband!

  107. Ana says

    Hi,
    An unexpected supper plan for tomorrow with no time for grocery shopping ‍♀️
    So could I replace the apple cider vinegar with balsamic vinegar, pretty please?
    I have tried your recipe before and it’s incredible, I feel sorry for even thinking about changing it!

    • Jen says

      Hi Ana, I’m so happy to hear this is a repeat winner! Yes balsamic vinegar should work fine.

  108. Courtney says

    This was, hands down, one of the best pork tenderloin recipes I have ever tried. Super flavorful, tender and delicious!

    • Jen says

      Thank you so much Courtney!

  109. Jo says

    I wanted to come back and say I make this recipe frequently now- it’s one of our favorites. The best pork loin I’ve ever had and I just want to put that sauce on EVERYTHING! Always thankful for your tips and explanations- it’s so super helpful and makes every recipe come out perfectly!

    • Jen says

      Thank you so much for taking the time to comment Jo! I’m so pleased the tips are helpful and that this pork tenderloin is a repeat favorite!

  110. NancyR says

    This is the best tenderloin I’ve ever made! The seasonings were spot on! Company worthy!

  111. Crystal says

    The best tenderloin I have ever made! It’s a keeper and looking forward to having company over for it next time!

  112. Rachel says

    I really wow’ed the pants off my husband tonight with this one!! I have cooked a pork tenderloin many a ways, but this was the winner. It was the MOST moist tenderloin I have ever made. I followed it exactly as the recipe states. Mine got to 154 F in 18 minutes of cooking. I will be making this for my in laws when they come into town. Thank you!!!

    • Jen says

      You’re so welcome Rachel! I’m so pleased it was the most most pork tenderloin you’ve ever made!

  113. Sara says

    Made this for Christmas dinner. It was a huge hit. Highly recommend. I made six tenderloins in the oven at once. Needed a few extra mins but that was it!

    • Jen says

      Thanks for the review Sara! It sounds like a party with 6 tenderloins, I’m so happy they were a hit!

  114. Nadine says

    We loved this. So easy and soo Good. Thank you for sharing this recipe with us.

    • Jen says

      You’re so welcome Nadine!

  115. Janice Shibley says

    Thank you so much for this recipe. I followed the recipe as written (I have a habit of tweaking ) and it turned out beautifully. It was the most moist tenderloins I have ever made, and is very flavourful. I haven’t enjoyed a meal of pork in such a long time.

    • Jen says

      Thank you so much Janice, I’m so pleased it was the moistest pork you’ve had!

  116. Maggie says

    Can you get the pork tenderloins ready in the morning and have it wrapped in the foil and then bake it at night or do you need to bake right away due to searing of meat?

    • Jen says

      Yes, you can absolutely do that Maggie! Just make sure to remove them from the fridge 30-60 minutes before cooking to bring to room temperature so they bake evenly.

  117. Terri Agee says

    I just made this for New Year’s Day. Perfect choice. It was Super moist and the flavors were delicious. Everyone loved it and said it is a keeper. The juices from the pork were a big hit also. My husband is a pork snob and kept asking me to make sure I have the recipe written down or saved to make it again. My new go to now. Thank you for a flavorful recipe and look forward to looking at some of your other recipes. Have a great 2021!

    • Jen says

      Thank you so much for your wonderful review Terri! I’m so pleased this pork tenderloin was such a huge hit, even with your husband! I hope you enjoy exploring my site and hopefully find many new favorites!

  118. Diane says

    I’m anxious to try this. Could you add potatoes to the foil wrap?

    • Jen says

      Hi Diane, I’m afraid potatoes wouldn’t be completely done in time but you could definitely add them if they’re mostly cooked first. I would add chopped potatoes to a microwave safe dish with 1/4 inch water up the sides and cook for 5 minutes. Good luck!

  119. Jessica says

    Made this for dinner tonight. I cooked one and froze the other one for later. I’m not sure what I did wrong, but it took well over an hour to cook

    • Jen says

      Hi Jessica, it sounds like you used pork loin instead of pork tenderloin.

  120. Krista says

    Followed the recipe exactly as written and it turned out great. Paired it with twice baked potatoes a garden salad.

    • Jen says

      Your entire meal sounds fabulous Krista! I’m so pleased the pork tenderloin was a winner!

  121. Rona Diamondstein says

    Hi Jen-I bought a pork tenderloin that is 2.68 pounds. It is definitely a pork tenderloin, because it says right on the label whole pork tenderloin, because it’s pretty large…..
    The only problem I have is that I am making it for my daughter’s family, and my daughter hates butter!!! Can I make it without the butter, or can I use a substitute of any kind? I really want to make this so badly, but I can’t use the butter….Can you help me!!!

    • Jen says

      Hi Rona, you can absolutely make it without butter! I would drizzle some extra olive oil on top and suggest they can drizzle some melted butter over everyone else’s servings of sliced if they wish.

      • JaNese says

        Could I use this same recipe for chicken breast?

  122. Kristin says

    Simply amazing! My husband said it’s the best thing I’ve ever made, and I cook almost every night! If I’m freezing the leftovers, how would you recommend I reheat them?

    • Jen says

      Thank you for the ultimate compliment Kristin! I would thaw the pork tenderloin completely then gently reheat in a nonstick skillet, flipping the slices every minute or so.

  123. Shannon says

    This recipe & the thorough explanations are a true delight! I will dive into more of your recipes for this reason alone. Thank you for being so mindful of others & providing insight into WHY things are important & modifications for them as well.

    • Jen says

      Thank you for your kind words Shannon! I’m so happy you find the information helpful. I hope you enjoy exploring my site!

  124. Rebecca says

    This is a FAVE dinner of my boyfriend and I! I can’t believe how tender and flavorful it comes out every time. Thank you!

    • Jen says

      I’m so happy to hear it’s a favorite, thanks Rebecca!

  125. Wendi says

    Absolutely delicious! My husband kept saying “this is excellent” I paired it with twice baked potatoes ,steamed broccoli and fresh bread!

    • Jen says

      Thanks so much Wendi, your whole meal sounds fantastic!

  126. Pat says

    I have made this pork tenderloin 3-4 times and it’s the best I have ever had. I never would have thought to brine a pork tenderloin but I’m a believer now. What a delicious and simple recipe, Thank You!

    • Jen says

      That’s awesome you have made this recipe so many times, I’m thrilled it’s a repeat favorite and turned you into a brine believer!

  127. Lori says

    Have made this a few times now. Husband, grandkids and myself love it so far! Plan on making this for company, once we are able to do so again!

    • Jen says

      Thanks so much Lori, I’m so pleased it’s a favorite!!

  128. Dianne says

    Oh my! You all MUST make this! So easy. So much flavor! So tender! Jenn dials these recipes to perfection for all levels of skill. I repeat, YOU MUST MAKE THIS! To die for!

    • Jen says

      Thank you so much for the awesome review Dianne!

  129. Lisa says

    Really tasty – definitely juicy and lots of flavor. I cook for my family of 4 men and they loved it!

    • Jen says

      Love to hear it was a winner, thanks Lisa!

  130. Katherine says

    Do you only use half of the ingredients if cooking one pork tenderloin?

    • Jen says

      Yes, that would be perfect!

  131. Kaela says

    Wow, just wow! Delicious! I have never really been a fan of pork but my husband is so I’m always trying to find recipes that I can stand but this completely converted me. Best pork I’ve ever had. I’m never losing this recipe!
    I should also mention that I’m immunocompromised so I have to cook all meats to well done and I didn’t have all the ingredients to brine it so I skipped the brining and just added a little bit of brown sugar to the rub spices. I accidentally cooked the tenderloin to almost 190 degrees, was aiming for 160. I thought it would be ruined but nope! Still extremely tender, could cut it with a fork and still juicy!

    • Jen says

      Thanks for your awesome review Kaela, I’m so pleased you both loved it so much! That is amazing it was still tender at 190 – phew! Must be that butter bath!

  132. Laurel says

    I’m just curious what the purpose for the ice in the brine? Is it absolutely necessary? Thanks

    • Jen says

      Hi Laurel, it’s to cool down the hot water (necessary to dissolve the salt) before adding the pork; I wouldn’t skip it.

  133. Carmen says

    Have been on the hunt for a juicy tenderloin recipe and am eager to try this one! I do have a question. Which brand of Kosher salt do you use? The most common brands here where I live are Morton and Diamond Crystal. I understand that the two of them cannot be exchanged equally for each other due to the difference in crystal size. Thank you!

    • Jen says

      I used Morton brand for this recipe. I hope your hunt for juicy tenderloin stops here!

  134. Jocy says

    Is apple cider vinegar same as the cider vinegar?

  135. Dawn says

    OMG it was so good, so tender and juicy! My whole family loved this! I wish there would be more sauce but very flavorful!

    • Jen says

      Thanks Dawn, I’m so happy to hear you loved it, thank you!

      • Helen says

        I love this recipe as well and also wished there was more sauce so the next time I made it, I doubled the lemon juice and butter. Very nice to spoon over the mashed potatoes on my plate.

        • Jen says

          Great idea to double the lemon juice and butter – yum! I’m so pleased this recipe has been a hit!

  136. Melody says

    My husband asked what I did differently because my pork tenderloin is usually just pork loin, missing the tender hahaha. He loved this so much. Thank you!!!

    • Jen says

      LOL! I’m so pleased he could literally taste the difference!

  137. Lindsay says

    Hi! I’m sorry if this has been asked before but do you use fresh lemon juice or the kind from the bottle? Thank you!

    • Jen says

      Hi Lindsay, you can use either! Go for fresh if you can but bottled will work too, enjoy!

  138. Sandy says

    Thank you an amazing pork recipe!!! I had about given up on moist pork until this recipe. Had it for dinner tonight and did not disappoint!!!

    • Jen says

      Thanks Sandy!!! I’m love hearing it restored your faith in pork!

  139. Maria says

    Your recipe for the pork tenderloin was super delicious. Even my kids that don’t really eat pork loved it. Will make this again, it is a winner! Thank you!

    • Jen says

      Thanks so much Maria, I’m so pleased it was a hit with the entire fam!

  140. Lindsay says

    Thank you for another great recipe! I made TEN tenderloins for Easter today! I had multiple people come up to me and say “thank you so much for not making ham or turkey.” Haha!

    • Jen says

      You’re so welcome Lindsay, thanks for the glowing review! That is amazing you made 10 tenderloins – you are the ultimate hostess! Happy Easter!

  141. Janice says

    Omg I literally made this yesterday for leaders at my job and I will tell you all this it was the best pork I have ever put in my mouth they absolutely loved it you were not kidding when that recipe is a 5 plus stars I will never cook pork any other way from now on amazing thank you for sharing the brine was wonderful

    • Jen says

      Thank you so much Janice for the 5 star review! I’m thrilled this recipe was such a hit at work and is your new go-to pork tenderloin recipe!

  142. Doris gulley says

    I made your Best Pork Tenderloin with garlic herb butter wow the very best I have ever had Everyone ♥️♥️♥️ It thank you . Pared with a spinach salad red onion and balsamic vinaigrette. And grilled veggies. So tasty .

    • Jen says

      Thanks so much for taking the time o comment Doris! I’m so pleased it was a hit with everyone -and your entire meal sounds fantastic!

  143. Tiffany says

    My husband and I made this a week ago and it was fantastic!! I literally want to make every single one of your recipes. I’ve made the million dollar Mac and cheese-my entire family loves it. This pork loin was fantastic, moist, flavorful pork I’ve ever had.

    • Jen says

      Thanks so much Tiffany, I’m so pleased you’re enjoying my recipes, including this pork! I hope you love trying more!

    • Sheryle Hustedt says

      Made this for dinner tonight. It was the BEST pork tenderloin I have ever had. Will definitely be making this again. This will be one of my go to recipes. Thank you for sharing.

      • Jen says

        You’re so welcome, thanks for taking the time to comment! I’m thrilled it was the best pork tenderloin you’ve ever had!

  144. Rita Boucher says

    I just prepared two tenderloins as far as wrapping them up and I will bake tomorrow at noon. I hope that works. What I would like to know is what gravy can I make with this.?

  145. J says

    Cooked this today for the first time. Had all the ingredients on hand except parsley, dried or fresh, and I used a pre-made pork dry rub. Really liked all the background information as it gave me a good understanding how to cook this type of protein. It was delicious. A few notes: Even though I rinsed thoroughly and patted dry after brining, the finished tenderloins were pretty salty so did not need to add more salt. I cooked it for 22 minutes but when I do it again I will probably take them out after 18 minutes. Meat was still tender and moist but I’d like it a little more pink. Sauce was savory and buttery, but not heavy or greasy. The lemon juice cuts some of the fattyness. All in all, a very simple, quick school night dinner. Suggest serving something with it that has a sweet component, for balance. Thank you!

    • Jen says

      Thanks so much, so pleased you enjoyed it! Yours didn’t need the salt because you used a pre-made dried rub 😉

  146. Karen Fraley says

    My husband & I made this fabulous recipe last night and I can’t wait to make it again. We didn’t have apple cider vinegar, but substituted rice vinegar and don’t know if anyone would even notice a difference. We also added fresh, finely chopped garlic to the top of the pork loins prior to wrapping in foil. This is a really easy and delicious recipe. Thank you for sharing it!

    • Jen says

      You’re so welcome Karen, I’m so pleased it was a hit! Your addition of fresh garlic sounds superb!

  147. Valerie says

    This was delicious! I’ve never made tenderloins in foil before and it’s a brilliant method. I served with a fresh carrot salad and french bread. Family loved it and no leftovers 🙂

    • Jen says

      Thanks so much Valerie, I’m so pleased the whole family loved it!

  148. Tricia Redding says

    Made this tonight. The best pork tenderloin ever. So juicy and it just melts in your mouth. A keeper recipe for sure! Thank you!!

    • Jen says

      I’m so happy to hear that Tricia, thank you!

  149. Kim says

    I made this pork tenderloin tonight for dinner and it was AMAZING!! I followed the recipe exactly and it turned out so juicey and flavorful! Even my husband was impressed and absolutely loved it!! You have to understand…..This is a man we call Gordon Ramsey II because he’s impossible to please….Lol! We will definitely be adding this one to our family favorites!!

    • Jen says

      Phew – I’m so pleased and relieve this stood up to the Gordon Ramsey of your house! Thank so much Kim!

  150. Teneille Landreth-Smith says

    To say this recipe was AMAZING is an understatement!! Will definitely be making this again! Truly appreciate the tip on brining too!

    • Jen says

      Thank you so much Teneille, I’m thrilled you loved it!

  151. Susan says

    I made this tonight and it was SCRUMPTIOUS. Just fantastic.

  152. aviv says

    hi , i just made it now and its amazing !!! thank you very much for a great recipe !! 🙂

    • Jen says

      You’re so welcome Aviv!

  153. Donna Saitta says

    This really was the best pork tenderloin I’ve ever eaten. It was so flavorful and juicy. Super easy too.

  154. Michael K JAMES SR says

    I just made this and I had to steal taste…HAVE MERCY, THIS IS OFF THE HOOK GOOD!!!

    • Jen says

      Thank yo so much Michael, I’m so pleased you loved it!

  155. Marci says

    Will this work in a crockpot too?

    • Jen says

      I have not tried it but I don’t see why not!

  156. Candice says

    Can I use Himalayan pink salt for the brine? It’s all I have on hand.

  157. Gloria says

    This is WONDERFUL!! Can I prep this a day or 2 before I cook it? I plan to make it for thanksgiving along with some smoked turkey breast…what all do you think can be prepped ahead?

    • Jen says

      Thank you so much! Yes, I would prep it all the way through step 5 and then all you have to do is pop it in the oven.

  158. Jessica Hanson says

    I made this recipe for Sunday dinner for my in-laws and everyone was very impressed. The tenderloin was fork tender and absolutely delicious!

    • Jen says

      Thanks so much Jessica – way to impress the in-laws! bravo!

  159. Brandi says

    Best tenderloin I’ve ever had. I’ve probably made this recipe at least 20x My 4 kids love it and my husband loves it. It’s always a hit and so quick and easy it’s easily 5+ star pork loin

    • Jen says

      I LOVE hearing that, you have made it more than me! Thanks Brandi!

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