Sweet and Savory Pork Tenderloin
This juicy pork tenderloin is coated with a smoky, brown sugar rub and baked until perfectly moist and tender. As the buttery sauce melds into the meat, it also drips into the baking dish, creating a sublime pan sauce.
There’s a ton of flavor in the coating for this pork tenderloin. And that’s a good thing because pork loin is relatively bland on its own. Most of the ingredients come from your spice rack, and they balance each other beautifully. Garlic, onion, Italian seasoning, paprika, and chili powder create a rub that’s earthy and aromatic. Brown sugar adds sweetness and a caramelized exterior.
Pork tenderloin is super lean, so we top it with butter before baking. As the butter melts, it guarantees the meat stays moist while adding great flavor to the pan sauce.
What should you serve with this pork tenderloin? I suggest mashed or roasted potatoes, or buttered noodles, or wild rice, or your favorite cooked grain. Add steamed or roasted vegetables (or a side salad) and the meal is complete.
Sweet and Savory Pork Tenderloin
Ingredients
- 2 tablespoons brown sugar
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and freshly ground black pepper
- 2 pork tenderloins, about 1 pound each, excess fat and silver skin removed
- 3 tablespoons butter, cut into 1/4-inch pieces
Instructions
- Preheat the oven to 400 degrees. Coat a 13×9-inch baking dish with cooking spray or a thin coating of olive oil.
- In a small bowl, combine the brown sugar, paprika, chili powder, Italian seasoning, garlic powder, onion powder, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix until well blended, breaking up any clumps of brown sugar.
- Pat the pork tenderloins dry. Rub the brown sugar mixture into all sides of the pork. Press the mixture into the meat so it sticks.
- Transfer the pork to the prepared pan and top with the butter pieces.
- Bake for 20 to 25 minutes, until the pork reaches an internal temperature of 145 degrees.
- Let stand for 5 to 10 minutes before slicing (reserve the pan juices for serving).
- Transfer the pork tenderloins to a cutting board and slice crosswise into 1-inch-thick medallions. Transfer the pan juices to a small bowl.
- Serve the sliced pork with the pan juices on the side.