Baked Pork Tenderloin

There is nothing like baked pork tenderloin. It is so easy to make and I feel like this is the easiest cut of pork to take on whatever flavours you fancy. In the slow cooker, the instant pot, on the grill, there is really no way to mess up a pork tenderloin.

This pork tenderloin recipe it's coated in an easy spice rub, quickly browned in a pan which creates a lovely crust, then baked in a simple pan sauce to keep it incredibly tender, juicy, and delicious. The melt-in-your-mouth tender pork tastes amazing as leftovers, too!

The simple spices use in this recipe means the pork goes well with many different sides.

Ingredients:

• 2 pork tenderloin, about 450g each
• 1 tbsp smoked paprika
• 2 tsp onion powder
• 2 tsp garlic powder
• 1 tsp oregano
• 1 tsp salt
• 1 tsp pepper
• 1 tbsp cooking oil
• ½ cup beef stock
• 1 tbsp apple cider vinegar
• 1 tbsp butter
• minced parsley, for garnishing

Method:

Preheat oven to 200ºC/180ºC for fan assist oven. Dry pork tenderloins well with kitchen papers.

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.

Heat the oil in a large frying pan over medium-high heat. Add the pork, working in 2 batches if your pan is not big enough to fit both the tenderloins without them touching. Sear the pork on all sides until it is brown, about 5 minutes total. Take the pan  off the heat.

Move the pork to a baking tray. If the spices left in the pan ate black, wipe them away with a kitchen paper. Return the pan to the heat and add the beef stock. Scrape the bottom of the pan to remove any stuck-on-bits then boil for 1 minutes until it reduces to about ¼ cup. Pour this sauce over the pork.

Pour the apple cider vinegar over the pork the dot the top with the butter. Cover the baking dish with a foil.

Bake the pork for 20-25 minutes, or until it reaches an internal temperatures of 65ºC. Let the pork rest for 5 minutes before slicing into ¼ inch thick rounds. Serve with little minced parsley for colour.