Best Pork Tenderloin Recipe
Pork Tenderloin with a quick and easy mustard rub and a simple brine to ensure perfectly cooked, juicy pork every single time!
Servings: 8
Calories: 199kcal
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
Calories: 199kcal | Protein: 29g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 92mg | Sodium: 552mg | Potassium: 567mg | Vitamin A: 75IU | Vitamin C: 0.3mg | Calcium: 17mg | Iron: 1.6mg