Find out the best way to cook pork tenderloin and two simple things that make this the Best Pork Tenderloin Recipe EVER! It's packed with flavor, always tender, and never comes out dry!
If pork tenderloin is a staple on your grocery list, you'll want to add this Tenderloin Marinade to your must-try list for next time!
SECRETS FOR THE BEST PORK TENDERLOIN RECIPE
Before we get into how to make the best Pork Tenderloin, let's talk about what makes it not the best. First of all -- dry pork. Nobody wants to chew their meat for extended periods of time, and they certainly don't want to have to struggle to get it down the pipes.
The problem is, pork is extremely easy to overcook, and it's the reason why (in the past) I've gone with a larger, thicker cut of pork come dinnertime -- the pork loin. I had always found Roasted Pork Loin to be a much more forgiving cut and more flavorful than the tenderloin. This is because a smaller cut of meat will overcook quicker than a larger cut. As it turns out, a little brine was all that Pork Tenderloin needed.
THE BRINE IS THE DIFFERENCE MAKER
Don't go running for the hills at the word "brine." This one is easy -- like, beyond easy -- and comes together in less than 5 minutes. I experimented with this recipe two ways: once with a marinade and once with a brine. The mustard marinade version was well-received by guests and everyone seemed to thoroughly enjoy it, but even so, it couldn't hold a candle to the brined version.
The brined pork tenderloin was the definition of succulent. Not only did the brine keep the tenderloin perfectly juicy, moist, and tender on the inside, it added more flavor.
For another brined meat option, try our pork chop brine next!
USE A FLAVORFUL MUSTARD RUB
Mustard and pork perfectly complement one another, and this was the base for our rub. In addition to the mustard, big flavor like rosemary, as well as a few standard spices made for the perfect combination to take your standard Pork Tenderloin recipe from good to the absolute best Pork Tenderloin recipe.
COOKING PORK TENDERLOIN IN THE OVEN
So far, we've talked about the best way to add more flavor to pork tenderloin and the best way to keep it from drying out, but that's only half the battle. Lucky for us, these are all easy wins. The best way to cook pork tenderloin is to simply roast it in the oven.
THE BEST WAY TO COOK PORK TENDERLOIN
Roasting means you'll be cooking at a high temperature and air has the ability to circulate around the item at hand, which is the purpose of a roasting rack. Allowing hot air to circulate all around a cut of meat promotes even cooking.
If you do not have a roasting rack, there are different kinds of ways to ensure air is still circulating around your pork tenderloin. Use an oven-safe cookie or cooling rack, or make a large ring out of aluminum foil, if you don't have one.
It's also important to note here that because most pork tenderloins come two to a pack, we'll be cooking both at the same time. Make sure you place them far enough apart so that air can circulate between each tenderloin.
COOK TIME AND TEMPERATURE FOR PORK TENDERLOIN
Your pork tenderloin will be perfectly cooked at 400° in just 35-40 minutes. USDA regulations say pork tenderloin is fully cooked at 145° and is safe to eat at this temperature. However, I pull my pork tenderloin from the oven closer to 140° as it will continue to cook a bit as it sits on the counter to cool.
Once you pull these beauties out of the oven, you'll find the smell alone is to die for, but trust me, the taste is even better.
I served this tenderloin to a crowd and there was unanimous approval all across the board. Little did they know, it only took a few simple steps to get a flavor that's absolutely out of this world. I think it's safe to say this Pork tenderloin has earned its spot back into the dinnertime rotation.
MORE PORK RECIPES YOU'LL LOVE
- Pork Steaks are a budget-friendly cut of pork, rich in marbling and loaded with big flavor! They cook up fast in the skillet and end up on your plate swimming under a sea of savory Brown Onion Gravy.
- BBQ Pulled Pork in the Slow Cooker requires only a simple amount of prep and incredible flavor. Serve on a bun with coleslaw and pickles for a weeknight dinner, or on top of a Pulled Pork Salad for a healthier dinner option.
- Crispy Baked Pork Chops with Panko Breading always bake up tender and never dry. They're a classic dinnertime option the entire the whole family will love!
- Smothered Bone-In Pork Chops with Apples, Brie, and Bacon are juicy pork chops smothered in brie and sweet sautéed apples, only to be finished off with crispy pan-seared bacon. Food just doesn't get a whole lot tastier than that.
- Stuffed Pork Chops come loaded with a stuffing that's delicious enough to be the star of the show all on its lonesome.
Best Pork Tenderloin Recipe
Ingredients
For the Brine:
- ⅓ cup granulated sugar
- ⅓ cup Kosher salt
- 3 cups hot water
- 6 cups cold water
For the Pork Tenderloin:
- 2 ½ pound pork tenderloins
- 2 tablespoons yellow mustard
- 1 ½ tablespoon canola oil or avocado oil
- 1 ½ teaspoon Kosher salt
- 1 teaspoon black pepper
- ¾ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspooon onion powder
- 2 tablespoons freshly minced rosemary
Instructions
For the Brine:
- Add granulated sugar and kosher salt to a very large mixing bowl, large pot. Add hot water and stir until the sugar and salt have dissolved. Add the cold water, and stir. Once the water is either at room temperature or cold, add the pork tenderloins (do not add pork to warm or hot water). Transfer to the refrigerator for at least 6 hours or overnight.
For the Pork Tenderloins:
- Preheat the oven to 400° and have ready a rimmed baking sheet fitted with an oven-safe rack. If you do not have a rack, line baking sheet with nonstick aluminum foil.
- Remove the tenderloins from the brine, and pat dry with paper towels. Set aside.
- In a small bowl, whisk together mustard, canola oil, salt, pepper, garlic powder, paprika, onion powder and rosemary. Rub evenly across each tenderloin.
- Place tenderloins on the rack, leaving ample room between for air to circulate. Cook for 35-40 minutes, or until fully cooked. Remove from the oven and allow to rest for 10-15 minutes. Serve and enjoy.
Nutrition
Courtney says
I've never thought to brine a pork tenderloin before, what an excellent idea to keep it moist. Love the mustard and rosemary rub, always a winning combination!
Kelly Anthony says
Thank you, Courtney! Works like a charm!!
Jaclyn Anne says
I will tell you, this does look like the BEST pork tenderloin recipe I have come across. Your pork looks cooked perfectly and so juicy!
Kelly says
All of those good spices! I really believe the key to a good recipe can all be changed with spices.
Kelly Anthony says
I completely agree, Kelly. It makes a huge difference! Fresh herbs help a lot too!
Nellie Tracy says
I love this recipe for pork tenderloin! I always have such trouble keeping mine moist, but not with this recipe!
Kelly Anthony says
The brine will do the trick! Thanks, Nellie!
Krissy Allori says
I've never made pork tenderloin with a brine before. This looks too good to not try!
Suzy says
This pork tenderloin looks amazing! I especially love the addition of fresh rosemary here.
Britni says
This looks very yummy & simple to make. Thank you
Kelly Anthony says
Thank you so much, Britni!
Valentina says
I'm seeing this at the perfect time, as I literally just unpacked a pork tenderloin from the market, and didn't have specific plans for it yet. All of these tips are great!
Jenna says
I'm always hesitant to cook a pork tenderloin because I'm afraid it will come out dry. Looking forward to trying this recipe for Christmas.
Catherine Brown says
This looks perfectly moist and delicious! Love the use of the mustard too. 🙂
Jessica Formicola says
I can't wait to make this for dinner this week! It looks amazing!
Andrea @ Cooking with Mamma C says
We love pork tenderloin in my house. I'm intrigued by the idea of brining it! Thanks for sharing!
Tayler Ross says
Oh wow, does this look great! My family would love it!
Kari says
Made this with a double pork loin (first time ever cooking tenderloin). It was delicious and very moist, but WAY too salty! And I like salt! I cut down on the salt significantly, and it was still too much, especially for the rub. A half teaspoon would be more than enough. I also used fresh rosemary, which was divine!!
Patricia says
The brine made for a tender roast, but combined with the amount of salt in the mustard rub made this way too salty. If I made this again I would.rinse off the brine, pat.dry and add little.or no additional salt to the rub. I would also use minced fresh garlic in the rub.