Baked Pork Tenderloin
Baked Pork Tenderloin Recipe will impress even the pickiest of eaters. Baking pork tenderloin is so simple and easy. Learn how to bake pork tenderloin.
Servings: 6
Cost: $11.98 Recipe, $2.00 per Serving
Ingredients
- 2 pound pork tenderloin
- 1 Tbsp olive oil
- ½ tsp paprika
- 1 tsp Italian Seasoning
- 1 tsp salt
- 1 tsp pepper
- 1 Lemon (juiced)
- 4 Tbsp butter
Instructions
- Preheat the oven to 400°F.
- Place the 2 pound pork tenderloin in the center of a large piece of foil on a baking sheet.
- Rub 1 tablespoon olive oil evenly over the pork tenderloin.
- In a small bowl, combine ½ teaspoon paprika, 1 teaspoon Italian seasoning, 1 teaspoon salt, and 1 teaspoon pepper.
- Sprinkle the seasoning mixture evenly over the pork tenderloin and drizzle the juice from 1 lemon over the top.
- Cut 4 tablespoons butter into slices and place the slices on top of the pork tenderloin.
- Wrap the foil around the pork to seal it and bake for 25–30 minutes, or until the pork reaches an internal temperature of 145°F.
- Carefully open the foil and broil for 3–4 minutes to lightly brown the top.
- Slice the pork tenderloin and serve. Enjoy!
Video
Notes
Variations Ideas
- For the Oil - Any cooking oil that you prefer will work in this recipe.
- For the Seasonings - I love the combination of the paprika, Italian seasoning and lemon in this recipe. But you can easily switch it out for your favorites. Oregano, thyme and basil would all be delicious on the baked pork tenderloin.
- For the Butter - The butter is very important in this recipe as it makes the pork moist and tender. I do not recommend leaving it out. But if you must, then I recommend adding more oil to keep the pork moist.
- Add Garlic - If you love garlic, you can easily add 1 tsp of minced garlic or 1/2 tsp of garlic powder or garlic salt to add a slightly garlic flavor to this recipe.
Recipe Tips
- Foil - We use heavy duty foil to wrap the pork tenderloins so that the foil does not easily rip. I find that wrapping the pork helps it not to dry out and makes clean up very easy too.
- Baking Pan - Since we wrapped the pork first, we cook it on a baking pan but you can cook it in a roasting pan as well.
- Searing Pork Tenderloin - Many recipes call for searing the pork in a pan before baking it. I do not like getting another pan dirty, so I skip that step and boil a few minutes after the cook time to brown the pork slightly. You can pre-sear the pork prior to baking it if you prefer.
- Meat Thermometer - Make sure to use a meat thermometer to ensure that the pork has been cooked to a safe temperature before eating it.
- Rest Pork - Let the pork sit for 5 minutes before cutting it to make sure that the juices stay inside of the pork to keep it moist.
Nutrition
Calories: 276kcal | Carbohydrates: 2g | Protein: 32g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 534mg | Potassium: 634mg | Fiber: 1g | Sugar: 1g | Vitamin A: 330IU | Vitamin C: 10mg | Calcium: 23mg | Iron: 2mg
