I’ve seen these pork tenderloin packets be as low as $2.00! All of the ingredients that it took to make this meal (tenderloin, broccoli, and rice pilaf) was $11.40, and per serving $2.85. My family will attest, this recipe makes one the most tender and juicy pork tenderloins you’ve ever had!
Prep Time30 minutesmins
Cook Time5 hourshrs30 minutesmins
Total Time1 hourhr
Course: Main Course
Cuisine: American
Keyword: pork
Servings: 8servings
Calories: 213kcal
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Ingredients
2-2 ½lbpork tenderloins
4cupswater
¼cupkosher salt
2tablespoonapple cider vinegar
2tablespoonbrown sugar
All-Purpose Cajun Seasoning
2-3tablespoonoil
3tablespoonbuttercut into 6 slices
2teaspoonItalian seasoning
Instructions
In a gallon Ziploc bag, combine water, salt, vinegar, and brown sugar. Mix and dissolve the ingredients, then add both tenderloins. Brine in the refrigerator for 20 minutes (no longer).
Remove the tenderloins from the brine, and dry well.
Preheat oven to 400°F.
Season the tenderloins with Tony Chachere Seasoning on all sides. Heat oil in a skillet on high heat, and sear the tenderloins 2 minutes on 2 opposite sides. Transfer each tenderloin to its own aluminum foil. Top with butter slices and Italian seasoning. Close securely and place on a baking sheet.
Bake 18-24 minutes or until internal temperature reaches 145-150°F. Slightly loosen the foil, and let stand 5-10 minutes.
Carefully drain the seasoned butter to a serving bowl, and slice at a diagonal.