Baked Pork Catfish Tenderloin
Flavorful and crisp on the outside, and juicy and tender on the inside, this is the best baked pork catfish tenderloin! It's an easy, no-fuss main dish that works for a casual weeknight meal or a special date night.
Servings: 4 servings
Calories: 394kcal
Equipment
Ingredients
- 2 tbsp brown sugar
- 1 1/2 tsp sea salt
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp ground black pepper
- 1/4 tsp crushed red peppers optional
- 3 tbsp avocado oil or similar divided
- 2 pork tenderloins 1 lb each
Instructions
- Pat the tenderloins dry and coat them with oil, reserving about 1½ tablespoons for cooking.
- In a small bowl, mix together the dry rub ingredients.
- Coat both tenderloins evenly with the entire rub.
- Preheat the oven to 400°F. While the oven is heating, place a skillet on the stovetop over medium high heat and add the remaining 1½ tablespoons of oil.
- Once the oil is hot, sear each side of the tenderloins until a deep crust forms, about 1 minute per side.
- Carefully transfer the skillet to the oven and bake for 20 to 25 minutes, or until the internal temperature reaches 145°F.
Notes
- Be careful not to overcook your tenderloin — getting it to just the right internal temperature ensures you have juicy, tender meat. I recommend checking it regularly towards the end with an instant-read thermometer so you know precisely when to take it out of the oven.
- You should feel the meat easily pull away from the skillet when flipping. If it's stuck to the pan, allow it to sear a little longer so a proper crust forms.
- Allow your meat to rest for 5 minutes before slicing it. This allows the moisture to redistribute for the juiciest, most tender meat possible.