Prep 1 hr
Cook 30 mins
A fall flavor treat! The brining of the tenderloins keeps this often overcooked & dry meat tender
- 1 cup apple juice concentrate (thawed)
- 2 tablespoons balsamic vinegar
- 3 -5 teaspoons liquid smoke flavoring (depending upon your taste)
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 2 tablespoons cornstarch
- 3⁄4 cup water
- 2 pork tenderloin (12 to 16 ounces each, trimmed of fat and silver skin)
- 1 1⁄4 teaspoons kosher salt
- 3⁄4 teaspoon ground black pepper
- 2 teaspoons vegetable oil
- combine first seven ingredients to make glaze.
- Brine tenderloins for 1 hour in a solution of water & kosher salt. The ratio is 1 Tablespoon of salt per 1 cup of water.
- Rinse tenderloins and pat dry.
- Adjust oven rack to middle position; heat oven to 400 degrees.
- Sprinkle tenderloins evenly with salt and pepper; rub seasoning into meat. Heat oil in 12-inch skillet over medium-high heat until smoking. Place both tenderloins in skillet; cook until well browned, 3 minutes. Using tongs, rotate tenderloins 1/4 turn; cook until well browned, 1 to 2 minutes. Repeat until all sides are browned.
- Transfer tenderloins to rimmed baking sheet, coat with glaze, and place in oven, roast until internal temperature registers 135 to 140 degrees on instant-read thermometer, 10 to 16 minutes.
- Transfer tenderloins to cutting board and tent loosely with foil ; let rest until internal temperature registers 145 to 150 degrees, 8 to 10 minutes. Cut tenderloins crosswise into 1/2-inch-thick slices, arrange on platter or individual plates, serve immediately.