Sweet and Savory Pork Tenderloin

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.

Course Main Course

Cuisine American

Diet Gluten Free

Keyword pork, pork tenderloin,

Prep Time 10

Cook Time 20

Resting Time 5

Total Time 35

Servings

Calories 797kcal

Author Robin Miller

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 13x9-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.

Nutrition