Pork Tenderloin

• servings: Yield: 6 servings
• active time: 10 mins
• total time: 30 minutes

Ingredients

2 pork tenderloins (about 1 lb each)

1 tablespoon paprika

2 teaspoons EACH: onion powder and garlic powder

1 teaspoon EACH: oregano, salt, and pepper

1 tablespoon cooking oil

½ cup beef broth

1 tablespoon apple cider vinegar

1 tablespoon butter (can sub ghee for dairy-free)

Minced parsley, to serve

Directions

Preheat your oven to 400 degrees. Dry the pork tenderloins well with paper towels.

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 tenderloins without them touching. Sear the pork on all sides until it is brown, about 6 minutes total. Take the pan off the heat.

Move the pork to a baking dish. Return the pan to the heat and add the beef broth. Scrape the bottom of the pan to remove any stuck on bits (see notes) then boil for 1 minute until it reduces to about ¼ cup. Pour this sauce over the pork.

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

Bake the pork for 20-25 minutes, or until it reaches an internal temperature of 145 degrees. Let the pork rest for 5 minutes before slicing into 1/4 inch thick rounds. Serve with a little minced parsley, for color.

Notes

If the spices left in the pan are black, wipe them away with a paper towel before adding the beef broth.

For the best results, use an instant-read meat thermometer.