The pork tenderloin muscle is a very lean cut of meat and has minimal fat in it.
unlike pork loin, it does not have a fat cap on it so the result is a very tender taste to it, as long as it is not overcooked!
This pork tenderloin recipe is so juicy and full of deliciousness!!
INGREDIENTS
- 4 pork tenderloins about 4 lbs
- 4 tablespoons swerve brown sugar
- 2 teaspoon smoked paprika
- 2 teaspoon garlic powder
- 2 teaspoon onion powder
- 2 teaspoon chili powder
- 1 teaspoon cumin
- 2 teaspoons oregano
- 2 teaspoons salt
- 1/2 teaspoon pepper or to taste
- 1/8-1/4 cup butter cut into pats
- (You can 1/2 this recipe if it’s too much)
- INSTRUCTIONS
- Preheat your oven to 400°F
- Pat the tenderloins dry with paper towel.
- Add the spice rub ingredients (swerve brown sugar, smoked paprika, garlic powder, onion powder, chili powder, cumin, oregano, salt & pepper) to a small bowl and stir together.
- Coat the tenderloins with the spice rub.
- Add the pork tenderloins to a Sheet pan lined with parchment paper and add the butter pats on top.
- ( I sometimes prefer cooking with Leaner cuts of meat, and then adding my own good source of fat.)
- Bake, uncovered, for about 25 minutes or until the pork has reached 145°F
- Let it rest 5-10 minutes before slicing it into medallions so it remains juicy.
- Pour the pan juices over the pork (the juices are also great over a side dish like mashed cauliflower or roasted asparagus).
