Baked Pork Tenderloin

Ingredients

pork tenderloinstrimmed

Pescatarianextra-firm tofu pressedpress first, sear longer for color

4 pieces4 blocks

kosher salt

1/2 cup

waterwarm

8 cup

apple cider vinegar

4 tbsp

brown sugar

4 tbsp

ice cubes

2 cup

lemon juice

4 tbsp

buttersliced into pats

Dairy-freeolive oil

6 tbsp6 tbsp

chili powder

2 tbsp

garlic powder

2 tbsp

salt

2 tsp

onion powder

2 tsp

smoked paprika

1 tsp

black pepper

1/2 tsp

dried parsley

1 tsp

dried basil

1 tsp

dried oregano

1 tsp

dried thyme

1 tsp

vegetable oil

4 tbsp

Method

1. 01Preheat oven to 400°F. Lay two long pieces of foil on a baking sheet.
2. 02Mix kosher salt with warm water until dissolved. Whisk in apple cider vinegar, brown sugar, and ice. Add pork and brine for exactly 20 minutes.
3. 03Remove pork from brine, rinse, and pat very dry.
4. 04Whisk together chili powder, garlic powder, salt, onion powder, smoked paprika, and black pepper.
5. 05Rub pork all over with spice mix.
6. 06Heat vegetable oil in a large skillet over medium-high heat until very hot and just smoking. Sear pork tenderloins on all sides until golden, working in batches if needed. Transfer to foil.
7. 07Sprinkle tops of pork with dried parsley, basil, oregano, and thyme, then rub in.
8. 08Drizzle each pork tenderloin with 1 tbsp lemon juice, then top each with 3 pats butter.
9. 09Bring up foil sides to completely enclose each tenderloin.
10. 10Bake at 400°F until pork registers 145 to 150°F at the thickest part, 15 to 25 minutes depending on thickness.20 min
11. 11Loosen foil to release steam and let rest 5 to 10 minutes before slicing. Season with additional salt and pepper to taste. Serve with accumulated butter sauce.7 min