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Pork Tenderloin

Course: Main Course
Cuisine: American
Keyword: pork loin, pork tenderloin
Author: Foto Visualista


  • Instant meat thermometer


  • 2- 1 1/2 lbs pork tenderloins

Ingredient - spice mix - Combine ingredients in a small bowl and set aside

  • 1 tbsp Chili Powder
  • 1 tbsp garlic powder
  • 1 tsp salt
  • 1/2 tsp pepper

Ingredient - Herb mix - Combine ingredients in another small bowl and set aside

  • 1/2 tsp parsley
  • 1 tsp basil
  • 1/2 tsp oregano
  • 1/2 tsp thyme


  • Rinse and dry pork tenderloins.
  • Rub "Spice Mix" all over pork.
  • Heat a cast-iron skillet or other frying pan over medium to medium-high heat and brown pork tenderloins on all sides.
  • Cut two pieces of foil (one for each pork tenderloin) large enough to wrap and seal around the pork tenderloin. After pork tenderloin has been browned, place onto the center of your foil and begin folding up and around foil, leaving to unsealed.
  • Squeeze 1/2 lemon juice over pork tenderloins.
  • Sprinkle 1/2 of Herb Mix over each of the pork tenderloins.
  • Add three to four pieces of butter on top of the pork tenderloin and seal the foil.
  • Repeat steps for the second pork tenderloin.
  • Place both of the foil wrapped pork tenderloins onto a foil covered cookie tray. Then place in into your preheated 425 degree oven.
  • Roast for 15 minutes. Then carefully open a small section of the foil. Large enough to insert your instant meat thermometer into the thickest portion of your pork tenderloin. Cook until the internal temperature is between 145 degrees to 160 degrees. (please note: The internal temperature will increase 5 to 10 degrees during the resting time).
  • When the internal temperature reaches between 145 to 160 degrees, remove from oven and allow to rest, uncovered for 10 minutes.
  • After the resting period, uncover pork, slice, plate and enjoy.