Juiciest Baked Pork Tenderloin

Ingredients · for 6 (scales to your household)

• 2 lb Pork tenderloin $11.79
• 1 tablespoon Sweet paprika $0.38
• 2 teaspoons Onion powder $0.27
• 2 teaspoons Garlic powder $0.27
• 1 teaspoon Oregano $0.07
• 1 teaspoons Salt $0.05
• 1 teaspoons Pepper $0.14
• 2 tablespoons Olive oil $0.36
• 1/2 cup Beef broth $0.28
• 1 tablespoon Apple cider vinegar $0.09
• 2 tablespoons Butter $0.40
• 2 tbsp Parsley $0.20

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Preheat your oven to 400 degrees Fahrenheit. Dry the pork tenderloins well with paper towels.
2. Mix the paprika, onion powder, garlic powder, oregano, salt, and pepper together in a small bowl. Rub this spice mix over all sides of the pork.
3. Heat the oil in a large, stainless steel or cast iron pan over medium-high heat. Add the pork, working in 2 batches if your pan is not large enough to fit both tenderloins without them touching. Sear the pork on all sides until it is brown, for about 6 minutes. If searing in batches, add an extra splash of oil for the second batch. Take the pan off the heat.
4. Move the pork to a baking dish. If the spices left in the pan are black, wipe them away with a paper towel. Return the pan to the heat and add the beef broth. Scrape the bottom of the pan to remove any stuck-on bits then boil for 1 minute until it reduces to about ¼ cup. Pour this sauce over the pork.
5. Pour the apple cider vinegar over the pork then dot the top with the butter. Cover the baking dish with foil.
6. Bake the pork for 20-25 minutes, or until it reaches an internal temperature of 145 degrees Fahrenheit. Let the pork rest for 5 minutes before slicing it into ¼ -inch thick rounds. Pour the pan juices over the pork tenderloin slices and serve with a little minced parsley, for color.

Per serving