Garlic Butter Herb Pork Tenderloin With Dijon Cream Sauce!! Amazing With & Without The Sauce!!

Garlic Butter & Herb Pork Tenderloin
Marinade Recipe
- 2-3lbs Pork Tenderloin, Trimmed Of Some Fat
- 1/4 Cup Kosher Salt
- 4 Cups Warm Water
- 2 Tbsp Apple Cider Vinegar
- 2 Tbsp Brown Sugar
- 1 Cup Of Ice Cubes
Tenderloin Recipe (Spice Mix)
Pan Sear All Sides
- 1 Tbsp Chili Powder
- 1 Tbsp Garlic Powder
- 1 tsp Salt
- 1 tsp Onion Powder
- 1/2 tsp Paprika
-1/4 tsp Pepper
(Herb Topping)
- 1/2 tsp Parsley
- 1/2 tsp Oregano
- 1/2 tsp Basil
- 1/2 tsp Dried Thyme
- Tin Foil
- 2 Tbsp Lemon Juice
- 6 Tbsp Butter Sliced Into Pads
Bake 400 Degrees, 20-25 Minutes, Until internal temperature is 150-155 Degrees, Let rest, internal temperature will rise to 165.
Dijon Cream Sauce
- 2 Tbsp Butter
- 2 Cloves Garlic, Minced
- 1 Tbsp Lemon Juice
- 1/2 Cup Heavy Cream
- 1 Tbsp Whole Grain/Dijon Mustard (I used Both)
- 2 tsp Dried Thyme
- Salt & Pepper To Taste
- 1-3 Tbsp Water If Needed To Thin The Sauce