How to Cook Pork Tenderloin

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This Best Baked Pork Tenderloin recipe is outrageously juicy, bursting with flavor and so easy!

This Baked Pork Tenderloin recipe is melt-in-your-mouth tender and dripping with buttery garlic herb flavor. It is company pleasing and holiday worthy, but family friendly and everyday easy! It takes less than 60 minutes from start to finish, and MOST of that time is hands-off! As much as you love this baked pork tenderloin on the day off, it makes fantastic leftovers as well! I’ve included detailed instructions, tips, tricks, and everything you need to know to make the BEST Pork Tenderloin recipe!

Pork tenderloin is a lean, delicious, easy alternative to chicken and a chameleon when it comes to flavorings. Don’t miss our favorite pork tenderloin recipes: Roasted Balsamic Pork Tenderloin, Roasted Hoisin Blackberry Pork Tenderloin and Chili Dijon Pork Tenderloin. If you’re looking for a slow cooker option my honey pork loin recipe is also fantastic (note that recipe is for loin and not tenderloin).

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Pork tenderloin recipe video

easy pork tenderloin oven sliced on a cutting board

Why You’ll Love This Pork Tenderloin Recipe

With Easter upon us, I thought it was time for one more spectacular alternative to ham – the Best Baked Pork Tenderloin recipe!

Are you a pork tenderloin fan? I have to admit I make chicken far more than pork – but I love pork tenderloin far more than chicken! I even crave THIS recipe and sneak cold leftovers from the fridge. I have used leftovers in countless ways – in pasta, pasta salad, green salad, sandwiches, eggs, and more – I can’t get enough of their tantalizing, juicy deliciousness.

Pork Tenderloin is one of the most tender proteins, and it boasts fabulous flavor as well. And did you know it’s extremely low in fat – about as lean as skinless chicken breasts?! It is also extremely easy to cook, relatively quick, and the leftovers don’t dry out. There are just SO many reasons to love it!

Pork tenderloin can be baked whole, as in this recipe, cut into slices and pounded into cutlets, cut into cubes for kebabs or stir fries, or cut into slices for satay. There are so many ways to enjoy pork tenderloin – but my favorite? THIS recipe.

The pork is rubbed with seasonings, seared until golden, then showered with herbs, lemon juice and butter, then baked enclosed in foil while the butter creates a self-basting butter sauce. The emerging meat is fabulously flavorful and buttery tender. I CANNOT wait for you to try it!

top view of easy baked pork tenderloin sliced on a round platter

What is the difference between a pork loin and pork tenderloin?

Before you make this Baked Pork Tenderloin recipe, it’s important you purchase pork tenderloin and NOT pork loin – they are not the same. If you use pork loin, your pork won’t be done cooking in the allotted time or emerge nearly as juicy.

Cut of Meat:
- Pork tenderloin comes from the loin of the pig, which runs from the hip to the shoulder.
- Pork loin, however, comes from the back of a pig and is much wider and longer.
Size:
- Pork tenderloin is thin and small, usually 1-2 pounds.
- Pork loin can be cut to order anywhere from 3 to 5 pounds.
Texture and flavor:
- Pork tenderloin gets its name for a reason – it is one of the most tender cuts of pork because it comes from a muscle that doesn’t receives much, if any, exercise.
- Pork loin, however, must be cooked much longer in order to become tender, as it is not naturally so.
Cooking Method:
- Pork tenderloin cooks quite quickly at higher temperatures, anywhere from 350 degrees to 425 degrees F.
- Pork loin, however should be slow slow-roasting or grilled in order to become tender.

How to Purchase Pork Tenderloin

You can purchase pork tenderloin in the meat section of your grocery store, or I usually buy mine at Costco. It is pricier than chicken, but still a fabulous price to feed the entire family a restaurant-worthy dinner.

It is almost always sold in individual packages with two tenderloins per package. Each tenderloin weighs roughly 1-1 ½ pounds. You will use both tenderloins for this recipe.

Please be sure to look for pork that is NOT packaged in a rub or marinade, as we are going to brine and season the meat ourselves. This way, you not only control the flavor, but you can control the amount of salt and eliminate the oil in the marinade.

up close of juicy baked pork tenderloin recipe on a cutting board

Ingredients for Baked Pork Tenderloin

Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):

Pork Tenderloins: Comes with 2 pieces (2–2½ lbs. total), trimmed and ready for brining or seasoning—look for even-sized pieces for uniform cooking.
Brine Ingredients: Kosher salt, warm water, apple cider vinegar, brown sugar, ice cubes, and lemon juice—these help keep the pork juicy, flavorful, and tender.
Butter: Sliced into small pats to top the pork while baking, adding juiciness, richness, and flavor.
Spice Mix: Chili powder, garlic powder, salt, onion powder, smoked paprika, and black pepper—blend for a perfectly balanced, savory, slightly smoky rub that elevates the pork.
Herbs (to add later): Dried parsley, basil, oregano, and thyme—are sprinkled after searing so they don’t burn.

The Secret to the Juiciest Pork Tenderloin

The best Baked Pork Tenderloin recipe has to be the JUICIEST, and you will be BLOWN AWAY at how juicy this pork is! The secret? Brining the pork. You are probably familiar with brining a turkey, but brining pork will change your life.

It produces tender, juicy pork every single time because it actually alters the molecular structure of the pork without requiring a lengthy overnight marinade.

If you’ve never brined any protein before, don’t be intimidated – it literally takes 20 minutes! You actually can’t marinate it longer than that or the pork will become mealy – so literally 20 minutes! To brine pork, you will combine:

•kosher salt
•warm water
•apple cider vinegar
•brown sugar
•ice cubes
•pork

Just a quick note about brining – Do NOT evenly swap table salt in your brining solution for kosher salt, or your pork will be too salty. You will need half as much table salt as kosher salt. Also, make sure to rinse your pork thoroughly after brining to remove excess salt.

How does it work? The salt does 2 things: 1) hydrates the cells of the muscle tissues via osmosis; 2) allows the cells to hold on to the water while they are cooked by breaking down the proteins so they can no longer contract when cooking. This means less water will be squeezed out and lost, resulting in juicier pork.

front view of best pork tenderloin with herb butter

How long to cook Pork Tenderloin in Oven?

Pork tenderloin is a lean cut of meat, so it is essential not to overcook it. The USDA guidelines state that pork can be safely consumed when cooked to an internal temperature of 145 degrees F with a resting time of three minutes; however, temperatures ranging from 145 to 160 degrees F are considered acceptable.

Your pork will increase in temperature by anywhere from 5-10 degrees as it rests, so I like to take mine out as soon as it reaches 145 degrees for the juiciest pork. If you overcook your pork tenderloin, it will transform from fork-tender to dry and chewy.

How long to cook a pork tenderloin in the oven at 400? Baking pork tenderloin at 400 degrees F can take anywhere from 15-25 minutes, depending on the desired temperature, exact size, and thickness of your pork tenderloin.

Last time I baked this pork tenderloin recipe, one of my tenderloins was done a full 5 minutes before the other. The best way to determine if your pork tenderloin is done is to use an instant-read thermometer.
To check the temperature of your baked pork tenderloin, insert the thermometer into the thickest part of the meat.

I HIGHLY recommend an instant-read meat thermometer if you don’t own one. They are a small investment and come in handy all the time, eliminating all the guesswork. You cannot make a perfect baked pork tenderloin without one.

How to cook pork tenderloin

Cooking pork tenderloin is very simple to do. Here are some tips and tricks for the best oven baked pork tenderloin every time:

Brine for juiciness: Mix the kosher salt with warm water to dissolve the salt, then add the cider vinegar, brown sugar, and ice cubes. Add the pork and brine and let it sit for 20 minutes. Ensure that both pork tenderloin pieces are completely submerged in the brine. The brining not only increases the moisture capacity of the pork but also brings the pork to room temperature, allowing it to cook more evenly without drying out on the outside while the inside cooks.
Dry before seasoning: When your pork is done brining, rinse it in cool water and pat it dry with paper towels. If you don’t rinse your pork, it will be too salty – so don’t forget this step! It is essential that the pork is quite dry after brining so the rub will stick to the pork.
Season generously: Mix chili powder, garlic powder, salt, onion powder, smoked paprika, and pepper, then rub onto all sides of the pork. These spices create an excellent flavor base for any flavor direction you want to take, or you can swap them out for your favorite blends, such as curry powder, Cajun seasoning, or Chinese 5-spice. We will hold the herbs until later because we don’t want them to burn when we sear the pork.

showing how to cook pork tenderloin by mixing spice mix together

Sear for flavor and moisture: Heat vegetable oil over medium-high heat and swirl the pan to coat the bottom evenly with the oil. Don’t substitute olive oil for vegetable oil because we need an oil with a high smoking point. You can use either a large cast-iron skillet or a nonstick skillet. If you cannot sear both tenderloins without them touching, then you will want to sear them in two batches. I clean out my pan between searing each tenderloin so the second one doesn’t pick up any residual brown bits that can burn. Sear the tenderloin until golden on all sides.

showing how to cook pork tenderloin by searing it in a skillet

Butter and wrap for juiciness: Evenly sprinkle the tops of the pork tenderloins with dried parsley, basil, oregano, and thyme, then rub them into the pork. To do this, I measure ¼ teaspoon of each spice and sprinkle it over one pork tenderloin; then I repeat the process on the other pork tenderloin, using a total of ½ teaspoon of each herb. Next, drizzle each pork tenderloin with lemon juice, then top with butter. Bring up the sides of the foil to completely enclose each tenderloin.

showing how to bake pork tenderloin in the oven with foil by adding butter to top of pork tenderloin

showing how to bake pork tenderloin in the oven with foil by wrapping up pork tenderloin in foil

WHAT TEMPERATURE SHOULD I BAKE PORK TENDERLOIN?

Pork Tenderloin is a very lean cut of meat, so it requires a relatively high oven baking temperature, about 400 degrees F. Lower temperatures require longer cooking times (up to an hour), which dry out the pork. By cooking at a higher temperature, the meat is cooked through before it has time to dry out.

•Don’t overbake: Bake the pork until it registers between 145- and 150-degrees F (63 and 65 degrees C) at the thickest part of the tenderloin, 15-25 minutes depending on size. This means the pork will be juicy and slightly pink in the middle. Do NOT overbake or your pork will not be as moist.
•Rest for 10 minutes: Loosen foil around the pork and let it rest for 5-10 minutes. This allows time for the redistribution and reabsorption of the juices throughout the pork tenderloin.
•Slice across the grain: Slice the pork across the grain. You can either slice into ½” slices or my husband loves super thin slices.

showing how to cook pork tenderloin by letting i rest before slicing

Tips for the best Pork Tenderloin in Oven

Brining pork tenderloin is the first step to achieve the best pork but it also gets help from some other key steps. Here is how you make the juiciest oven baked pork tenderloin:

Sear before baking: Searing the pork creates the Maillard reaction, resulting in a rich, deep, complex flavor and locking in the juices, which prevents the surface of the tenderloin from becoming dehydrated when cooked at high heat or for an extended period.
Drizzle with lemon juice: In this oven baked pork tenderloin recipe, we drizzle each tenderloin with one tablespoon lemon juice. The lemon juice brightens the flavors without tasting too lemony. You can also substitute the lemon juice with orange juice or lime juice – any citrus juice will work. The acid from the lemon juice (or other citrus) breaks down the meat while it roasts, yielding a more tender result.
Bake in foil: Before we pop the pork tenderloin into the oven, we wrap it tightly in foil. This creates a hot, steaming environment that locks in all the juices, preventing the surface from drying out.
Butter: The three pats of butter on top of the pork melt as the pork bakes, essentially self-basting the pork in buttery moisture. The foil also traps the butter, allowing it to seep back into the pork as it sits in the buttery pool.
Don’t overcook: I’ve gone into greater detail below, but because pork is so lean, it can dry out very easily if overcooked. Use your meat thermometer to check the pork at 15 minutes, then every few minutes as needed to achieve the correct temperature.

slices of easy pork tenderloin recipe on a cutting board

Serving Suggestions for Baked Pork Tenderloin

This Baked Pork Tenderloin recipe pairs beautifully with practically everything! A few of my favorite sides to serve it with are my Million Dollar Macaroni and Cheese, and Brown Butter Asparagus, along with any of the following:

Salads: a big green salad, Wedge Salad, Spinach Berry Salad, Strawberry Avocado Broccoli Salad, Cucumber Tomato Salad, Strawberry Salad, Corn Salad
Fruit Salads: Fruit Salad, Grape Salad, Pina Colada Fruit Salad, Berry Salad
Breads: Cornbread, Dinner Rolls, Breadsticks
Potatoes: Mashed Potatoes, Smashed Potatoes, Twice Baked Potatoes, Au Gratin Potatoes, Roasted Pesto Potatoes
Veggies: Roasted Broccoli, Roasted Cauliflower, Roasted Carrots, Glazed Carrots

How to Use Leftover Pork Tenderloin

If you are fortunate to have leftover pork tenderloin, it will taste just as delicious for days after baking! I love leftovers on sandwiches, wraps in eggs, omelets, hash browns, breakfast enchiladas, breakfast casseroles, salads, pastas or pasta salads, rice, soups (amazing in ramen!) or plain!

How to Store Baked Pork Tenderloin

Leftover baked pork tenderloin should be stored in an airtight container in the refrigerator. When properly stored, pork is good up to 5 days.

up close top view of best baked pork tenderloin

CAN I FREEZE LEFTOVER Pork tenderloin?

Yes! We unfortunately never have any leftover oven baked pork tenderloin, but it would come in handy! You can freeze pork tenderloin whole, chopped, or in slices. Frozen tenderloin should be used within 3 to 4 months.

Pork Tenderloin Recipe FAQs

DO I NEED TO REMOVE THE PORK TENDERLOIN SILVERSKIN BEFORE COOKING?

If your pork comes with the silverskin intact, you will need to remove it before cooking. Many packages of pork tenderloin, however, will come pre-trimmed and ready to go.
The silverskin is a type of sinew on one side of the pork and appears as thin, silvery fat. You will want to remove it because it can become tough and chewy when cooked. To remove the silverskin, slip a sharp knife in between the silverskin and the meat, then cut it away until it is free. Take care to remove only the silverskin, not a large chunk of meat.

What should Pork Tenderloin look like when done?

Your oven baked pork tenderloin is safe to consume when a thermometer inserted into the thickest part of the meat registers 145 degrees F. This means it will be slightly pink inside, which is OKAY.

This 145-degree temperature is 15 degrees less than the old standards of 160 degrees F, which would mean the pork would be completely cooked through without any pink. The research shows, however, that 145 degrees F is the same in terms of safety as cooking pork to 160 degrees F, and it yields much more tender pork.

This is what your pork will look like with the allotted 5-minute resting time:
• Take pork out at 145°F, will rise to 150°F – slices will be somewhat pink and moist
• Take pork out at 150°F, will rise to 155°F – slices will be a little pink and moist
• Take pork out at 160°F, will rise to 165°F – slices will not be pink but still should be relatively moist

up close of sliced oven baked pork tenderloin recipe on a platter

Looking for more Pork Recipes?

Slow Cooker Asian Caramel Pulled Pork
Tacos Al Pastor
Glazed Ham
Dijon Pork Tenderloin
Chipotle Sweet Pulled Pork
Cajun Pork
Slow Cooker Pulled Pork Sloppy Joes
Pork Carnitas
Maple Cider Ham

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Tools Used in This Recipe

Instant Read Meat Thermometer

Citrus Press Juicer

Baking Sheet Half Sheet (13×18)

Kitchen Knife Set

Teak Wood Cutting Board

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Best Pork Tenderloin Recipe

This Best Baked Pork Tenderloin recipe is outrageously juicy, bursting with flavor and so easy! It is melt-in-your-mouth-tender and dripping with tantalizing self-basting herb butter. It is company pleasing and holiday worthy but family friendly and everyday easy! This Baked Pork Tenderloin takes less than 60 minutes from start to finish and MOST of that time is hand’s off! See post for detailed instructions, step by step photos, tips and tricks!

Servings: -6

Total Time: 55

Prep Time: 35

Cook Time: 30

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Ingredients

1 pkg. pork tenderloins, trimmed (comes with 2 pieces, 2 – 2 ½ lbs. total)
1/4 cup kosher salt
4 cups warm water
2 tablespoons apple cider vinegar
2 tablespoons brown sugar
1 cup ice cubes
2 tablespoons lemon juice
3 tablespoons butter sliced into 6 pats

Spice Mix

1 TBS EACH chili powder, garlic powder
1 tsp EACH salt, onion powder
1/2 teaspoon smoked paprika
1/4 teaspoon pepper

HERBS TO ADD LATER:

1/2 tsp EACH dried parsley, dried basil, dried oregano, dried thyme

Instructions

Preheat oven to 400 °F. Lay two long pieces of foil on a baking sheet – these will be used to fold up each tenderloin separately.
In a gallon-size freezer bag, mix salt with warm water until dissolved. Whisk in apple cider vinegar, brown sugar and ice, followed by pork. Brinde for exactly 20 minutes then remove pork from brine, RINSE and pat very dry. The pork becomes mealy if left in the brine any longer.
Whisk together all of the Spice Mix ingredients (not the "Add Later Herbs") in a small bowl. Evenly rub pork all over with spice mix.
Heat 2 tablespoons vegetable oil in a large skillet over medium high heat. When oil is very hot and just smoking, add pork tenderloins, you may need to work in batches. Sear each side of pork until golden, then transfer to foil.
Evenly sprinkle tops of pork tenderloins with remaining herbs (parsley, basil, oregano, thyme) then rub into pork. Evenly drizzle each pork tenderloin with one tablespoon of lemon juice (2 tablespoons total), then top each tenderloin with 3 pats of butter. Bring up the sides of the foil to completely enclose each tenderloin (see photos in post).
Bake at 400 °F until pork registers between 145- and 150-degrees F (63 and 65 degrees C) at the thickest part of the tenderloin, 15-25 minutes depending on thickness. This means the pork will be juicy and slightly pink in the middle. To check the temperature, carefully unwrap the foil, then wrap it back up if it need to continue baking.
When pork is done, loosen foil (so steam can escape) and let stand 5-10 minutes before slicing. Season with additional salt and pepper to taste (I like additional salt) and serve with accumulated butter sauce in the bottom of the foil.

Video

Notes

Don’t miss the “how to make” recipe video at the top of the post!

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568 Comments

Cherie says

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Delicious, tender perfection. Absolute best pork tenderloin I’ve ever made. Thank you. !!! Followed the directions exactly and they delivered. Thanks for your detailed descriptions.

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- Jen says
  
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  I’m so thrilled to hear you enjoyed the directions and the meal!
  
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  - Jessica says
    
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    This is my go to pork tenderloin recipe. I have made it in the oven and on the grill and it turns out perfect every time. I have skipped the brining process a few times and it still turns out juicy without it. Thank you for the recipe!
    
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    - Jen says
      
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      Thank you so much Jessica for your sweet review! It’s awesome to hear that this is your go to recipe for pork tenderloin!
      
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Michelle says

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Soooo good! Don’t change a thing, it’s perfect every time! Thank you for sharing your recipes!

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- Jen says
  
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  Thank you! I’m so glad it’s a winner every time!
  
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Ang says

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If I buy a pre packaged tenderloin (they just happen to be on sale right now), can I just wash off all their flavorings and then make this recipe? Or do you think I could skip the brine and bake it your method and it will still be tender? Thanks!

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- Jen says
  
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  Hi Ang! I would avoid using prepackaged as the marinade adds extra oil and sodium into the meat.
  
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- Renée Prince says
  
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  This recipes is amazing!! I will never make tenderloin any other way. Sadly you are correct about no leftovers. I have on occasion only served one of the tenderloin & hid one in the fridge for later. I have to be honest it’s even more delicious on the second day!
  
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  - Jen says
    
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    Thank you so much Renée! That is wonderful to hear that you loved this dish and that this recipe is a keeper!
    
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Jessica says

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My Dad hates pork tenderloin -This recipe has him pushin’ his 3 day leftover rule to 4 days! The BEST flavored tenderloin and NO soy sauce!

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- Jen says
  
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  LOL I loved your awesome review! I’m so glad it was a hit with you and your dad!
  
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  - Michelle says
    
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    Making this tonight! When the pork is in the brine do I leave it out or put it in the fridge for the 20 minutes while brining?
    
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    - Jen says
      
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      Sorry I think this is a day late – you leave it out of the fridge while brining because you want the pork to come to room temperature.
      
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  - Morgan says
    
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    When you reheat how long and what temp in the oven?
    
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    - Jen says
      
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      Hi Morgan! Thanks for your question! You can reheat in the oven. Preheat oven to 325, place the meat in a covered, oven-safe dish with a little liquid like broth or water, and heat until the internal temperature reaches at least 145. Covering it with foil or the dish’s lid and adding moisture will prevent it from drying out. I hope that helps! 🙂
      
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Jo says

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Would it be fine to use parchment paper instead of foil?

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- Jen says
  
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  Hi Jo, the parchment paper won’t enclose the pork entirely so I don’t recommend it.
  
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Melissa says

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Hands down the best pork tenderloin recipe I have ever made. I followed the recipe exactly. I’ve made many with rubs of spices and bacon wrapped but this one was the absolute best. It is the only one I will make now. My family loved it. It is tender and moist and flavourful.

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- Jen says
  
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  Thank you for the amazing review! I’m glad this one will be your go-to from now on!
  
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Chris says

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I’ve been making pork tenderloin for years and this is hands down the best one I’ve ever made. I will never not make it this way, everyone loved it even my toddler.

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- Jen says
  
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  Wow Chris! Thank you so much for taking the time to leave your awesome review. I am so glad that you loved my recipe and that it was a hit with everyone!
  
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maria says

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When do we use the lemon?

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- Jen says
  
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  Hi Maria! It’s in step 5: Evenly sprinkle tops of pork tenderloins with remaining herbs (parsley, basil, oregano, thyme) then rub into pork. Evenly drizzle each pork tenderloin with one tablespoon of LEMON JUICE (2 tablespoons total), then top each tenderloin with 3 pads of butter. Bring up the sides of the foil to completely enclose each tenderloin (see photos in post).
  
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Jennifer Ashley says

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First a confession, I have made this tenderloin several times BUT I have yet to brine them. I’m a busy mom to seven kiddos and honestly a tad intimidated by it. With that said I do plan to in the future because I’m certain it will only make it more amazing. I follow the recipes exact otherwise and I’ll be honest it’s still SOOOO good! The flavors are spot on and My whole family loves it!

Thanks for sharing
Jen Ashley

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- Jen says
  
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  Wow 7 children! What an amazing mom you must be to make quality meals for them! That makes my heart happy that your whole family loves this dish! Such a great compliment! Thank you!
  
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Linda E Redfern says

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This was absolutely delicious. The only change I will make next time is to add garlic to the tenderloin when it goes into the oven. Tender, juicy and yummy! Thanks for sharing this recipe.

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- Jen says
  
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  Hi Linda! I am so glad that you loved this dish and that you thought that it was deliciously tender 🙂 Thank you for your lovely feedback!
  
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Ruthine A. Hennessy says

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I made this last week. It was the first time I ever brined . any thing. The difference it made was astounding! The pork was evenly seasoned throughout – and SO TENDER. And the leftovers were still tender and delicious 3 days later! This Sunday I’ll be trying your blackberry hoisin ginger recipe. I can’t wait!

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- Jen says
  
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  Hello Ruthine! That is wonderful to hear that you loved this and found that brining does make a huge difference! I’m so excited for you to try the blackberry hoisin ginger recipe! So yummy!
  
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Kim says

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I am dying to try this recipe because it sounds fabulous as all the recipes are that I’ve tried of yours. I did have a question about the oil, though. Is it possible to use avocado oil instead of vegetable oil since it has a higher smoke point than olive oil. I never use vegetable oil anymore and didn’t want to buy it just for this recipe.

Thanks so much!

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- Jen says
  
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  I’m so pleased you’re loving my recipes; thank you! Yes, avocado will work great in this recipe!
  
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Todd says

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Question. I have this saved on Pinterest and Love this recipe!! Now when I go into it I can’t get the comments I left. It shows 20K ❤️ and 288 comments for a brief second, then the comments section goes to gray and no comments. You can’t even tap on comments to open it. I always put notes in the comments to help me the next time I make it. Would you be able to fix this on your end? Been wanting to make this for a month but don’t want to start all over. I use the whole loin instead of just the loin strap and it is delicious. I just had to critique for the whole loin.

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- Jen says
  
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  Hi Todd! I’m so glad that you love this recipe and I am sorry to hear that you’re having some technical issues. I did test out the comments on multiple devices and they were working for me. There are actually 554 comments now for this recipe so maybe it’s an outdated bookmark? I did search for your comment but didn’t spot it. I’m sorry! I hope you’re able to remember most of the techniques you used to make this dish!
  
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Elizabeth says

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Soo good! I’m not a fan of foil directly on my meat. I left the meat in the stainless steel pan where I had cooked the pork. I put the whole thing back in the oven and put the foil on the pan. My husband was very pleased. I had been looking for a good pork tenderloin recipe. I don’t need to look any further!

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- Jen says
  
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  Hi Elizabeth! I’m thrilled that you and your husband loved this dish and that it’s a keeper! Thank you so much for your sweet review!
  
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Tee M says

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Hands down, the best pork tenderloin recipe I have ever tried. My family totally agrees! Who knew brining would make lol the difference! The juices were amazing.

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- Jen says
  
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  Wow Tee! I’m so happy you and your family loved this dish and have discovered the brining difference! Thank you for your sweet review! It’s always wonderful to hear experiences that others have with my recipes!
  
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Lori says

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Hi! This is a tried and true recipe for me. Question, I am scaling up for a larger group. Do you think the brining and searing can happen the day before baking and not dry out or toughen the tenderloins?

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- Jen says
  
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  Hi Lori! I am so thrilled that this is a recipe that you love and trust! You can do everything up to the point of baking, refrigerate, then just bring them to room temperature before you pop them in the oven. Thank you so much for your sweet review!
  
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