Buttery Cajun Pork Tenderloin

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

Cook Time5 30

Total Time1

Course: Main Course

Cuisine: American

Keyword: pork

Servings: servings

Calories: 213kcal

Ingredients

2-2 ½ lb pork tenderloins
4 cups water
¼ cup kosher salt
2 tablespoon apple cider vinegar
2 tablespoon brown sugar
All-Purpose Cajun Seasoning
2-3 tablespoon oil
3 tablespoon butter cut into 6 slices
2 teaspoon Italian 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.