Ingredients for pork tenderloin in the oven
Pork tenderloin: If yours are larger than 1lb, they’ll take longer to bake, so be sure to check on them until they’re cooked through. From the spice rack: Paprika, onion powder, garlic powder, oregano, salt, and pepper come together to season your tenderloin and bring out the best flavors. Cooking oil: Helps to create a beautiful sear on the pork! A neutral, high-heat oil like vegetable oil or grapeseed oil is ideal. Beef broth: For depth and richness of the beautiful sauce. Apple cider vinegar: A little acidity is key here to cut through the richness of the sauce and tenderize the meat. Butter: You can swap out the butter for olive oil or a dairy-free butter if needed. To garnish: A little minced parsley adds a fresh, herbaceous finish.
Making a sauce for pork tenderloin
We love this sauce! Not only does it help keep the pork tender, but it’s also delicious poured over everything on your plate. The spices we use are the same as the ones in our popular baked pork chops recipe. The combination of paprika, onion and garlic powder, oregano, salt, and pepper is simply delicious.
Pork tenderloin vs pork loin
Pork tenderloin and pork loin are two different cuts of meat that need to be cooked differently. The tenderloin comes from a muscle that runs along the spine. It is not a well-used muscle, so it is very tender. It is long, thin, and very lean. Pork loin is often referred to as a rib roast and comes from (you guessed it) the rib section. It is a large cut that can be bone-in or boneless and is often sold with a thick fat-cap on it. In this recipe, we use pork tenderloin. Let the pork rest for a few minutes before slicing it into rounds and pouring the delicious sauce over the top. Yum! Bake pork tenderloin in a 400-degree Fahrenheit oven for 20-25 minutes. The exact cooking time will depend on the size of the tenderloins and how long you seared them. For the best results, use an instant-read thermometer and remove the pork from the oven when it reaches 145 degrees. READ MORE: Primavera Pork Tenderloin
Beef stock – we use it to deglaze the pan so that any of the delicious bits stuck on after searing the pork will be a part of the sauce. Apple cider vinegar – adds the best flavor. Pork juice – as the pork bakes, it releases its liquid, which becomes part of the sauce. Yum!
There are no extra steps needed to make this sauce. Once the tenderloin is ready to serve, remove it from the pan and pour the pan juices over the sliced pork. Veggie sides:
Creamy Pea Salad with Bacon (pictured) Creamy Cucumber Salad Kale Apple Salad Roasted Asparagus Best Roasted Broccoli
Starchy sides:
Steamed Basmati Rice – with a little butter Sour Cream and Chive Mashed Potatoes Crispy Garlic Smashed Red Potatoes
Make a pork sandwich with mayo, horseradish, red onion, and some arugula. Slice it thin and put it on top of a big salad. Use it instead of chicken in this chicken salad recipe. Dice it and put it in some fried rice or this cauliflower fried rice. Add it at the very end, just long enough to warm it through.
Did you make this?
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