Best pork tenderloin recipe
A reliable “best” pork tenderloin recipe is a quick brine or dry-brine, then a hot-and-roast finish. Start with 1 to 1.5 lb (450–680 g) pork tenderloin, trimmed of silver skin. Pat dry, then season with 1–2 tsp kosher salt (dry-brine) and black pepper. Optional: add garlic powder, smoked paprika, and a little brown sug
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Best Pork Tenderloin Recipe (Roasted)
A reliable “best” pork tenderloin recipe is a quick brine or dry-brine, then a hot-and-roast finish. Start with 1 to 1.5 lb (450–680 g) pork tenderloin, trimmed of silver skin. Pat dry, then season with 1–2 tsp kosher salt (dry-brine) and black pepper. Optional: add garlic powder, smoked paprika, and a little brown sugar for a balanced crust. Let sit uncovered in the fridge 2–12 hours (or season and rest 20–30 minutes if short on time). Roast at 425°F (220°C) on a sheet pan until the thickest part reaches 145°F (63°C), about 20–30 minutes depending on thickness. Rest 5–10 minutes before slicing.
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Flavor Boost (Simple Marinade or Rub)
For extra flavor, use a quick marinade for 30–60 minutes: olive oil, Dijon mustard, minced garlic, lemon juice or apple cider vinegar, plus herbs (rosemary or thyme). Pat dry before roasting for better browning. If using a rub, keep it moderate so the exterior caramelizes without burning. Finish with a quick pan sauce: deglaze the pan with chicken stock or water, whisk in a teaspoon of Dijon, and reduce 1–2 minutes.
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Serving Ideas
Serve with roasted vegetables (carrots, Brussels sprouts, or potatoes) and a bright element like a lemony herb salad or sautéed apples/onions. Slice into medallions against the grain for tenderness. If you want a glaze, brush during the last 5–7 minutes only, so it doesn’t burn.
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