1tablespoonapple cider vinegarmixed with 1 tablespoon water
2teaspoonsalt
½teaspoonblack pepper
additional seasoning(see post for ideas)
Instructions
Preheat the oven to 400 °F.
Use paper towel to dry the pork tenderloin dry and then place it in a deep rimmed baking dish.
Use a fork to pierce holes all over the outside of the meat and then rub with the oil.
In a small bowl, stir together the seasonings that you are using and then spread evenly over the meat. Mix together the apple cider vinegar and water and pour into the dish around the meat.
Bake for 20-30 minutes (very thin pieces will take less time; I found my average sized pieces took 25 minutes) until the internal temperature is 145 F.
Remove from the oven and allow to rest for 10 minutes (at least 5 if you're in a rush) to prevent the juices from running with cutting.
Slice and serve.
Notes
LeftoversStore leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat in a skillet over medium low or in the microwave.