This juicy baked pork tenderloin is coated in a sweet and savory rub that caramelizes as it bakes, adding incredible flavor!
It's sweet, savory, and melts in your mouth. Keep scrolling for my go-to spice rub and gravy hack you'll want to use on everything. 👇👇
Why I Love This Recipe
Pork is an affordable meat that easily takes on whatever flavors you add, making it super versatile. I love this recipe because the pork turns out juicy and tender, with the perfect crispy coating.
My secret to perfect caramelization: I coat the pork tenderloin with a flavorful spice rub, then sear it in a frying pan to lock in those juices before baking it to perfection.
The dish is served in melt-in-your-mouth slices that cut like butter and pair perfectly with just about any side dish.
Dinner win: Serve it with mashed potatoes, green beans, and a drizzle of gravy from the pan drippings-it's absolutely delicious!
Recipe Ingredients
- 2 pork tenderloins - Pork tenderloin is the most tender cut of pork.
- 1 Tbsp olive oil
Spice Rub:
- 2 Tbsp brown sugar - The brown sugar will bake into the pork almost like a glaze.
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp salt
- ½ tsp dried thyme
- ½ tsp onion powder
- ½ tsp black pepper
Topping:
- ¼ cup cold salted butter - cut into squares
How To Make Baked Pork Tenderloin
Follow the steps below or see the full ingredients and instructions in the recipe card at the bottom of this blog post.
STEP 1: Preheat Oven
Preheat your oven to 375°F. You can use a baking sheet with parchment paper or foil or a casserole dish for this recipe.
STEP 2: Prep Pork Loin
Using a paper towel, pat the pork loins dry on all sides.
Pro tip: This helps the spice rub stick better and gives you that perfect crust.
STEP 3: Mix Spice Rub
In a medium mixing bowl, add 2 Tbsp brown sugar, 1 tsp paprika, 1 Tsp garlic powder, 1 tsp salt, ½ tsp onion powder, ½ tsp dried thyme, and ½ tsp black pepper. Mix everything together.
STEP 4: Rub Into Pork
Now you can apply the rub. Be sure to work the rub into the meat well and cover every side of the loin.
STEP 5: Brown The Pork
Place a large frying pan over medium-high heat and bring it up to temperature. Add 1 Tbsp of olive oil to the pan and coat the surface.
Place the pork loin into the pan and let that sear for 3-5 minutes. Repeat this on all sides until the pork loin is browned all over. Remove the pan from heat.
Shortcut: If you're short on time, skip the sear and bake uncovered for 35 minutes. It won't be quite as caramelized, but still delicious!
STEP 6: Add To Baking Dish
Place the pork loin into a casserole dish or baking sheet. Add ¼ cup of butter squares on top.
STEP 7: Bake Pork Loin
Place it in the oven to bake for 30 minutes. Halfway through roasting, remove the dish from the oven and loosely cover with foil. This will help prevent pork from drying out.
After 30 minutes, check doneness by using a meat thermometer to check that the internal temperature has reached 145°F.
STEP 8: Let Rest
Remove the pork loin from the pan and place on a cutting board. Let it rest at room temperature for 10 minutes before slicing.
TIP: Make the gravy (see below) while the pork is resting. 👇👇
The Most Delicious Gravy
Be sure to keep the extra liquid in the baking dish because it is FULL of flavor! You can drizzle it directly over top of the pork and other side dishes as-is. Or you can make an incredibly delicious gravy with it.
- Pour the pork liquid into a saucepan along with 2-3 tsp of flour over medium heat. Whisk constantly until the gravy begins to thicken.
- If the gravy is too thick, add some beef broth or water to thin it out. Continue stirring until it's your desired consistency.
- If the gravy is too thin, you can add a bit more flour to help thicken it up.
Serving Ideas
- Slice thin and serve with mashed potatoes + gravy (the classic combo).
- Add leftovers to a sandwich with melted cheese.
- Serve with roasted vegetables or rice for an easy weeknight dinner.
- Drizzle the pan juices over green beans or steamed broccoli.
Recipe Tips
- RUB - If your rub is not sticking to the loin, use a non-stick cooking spray and lightly coat the sides, then apply rub making sure to cover all sides and work in crevices with your hands.
- DONENESS - All pork should have an internal temperature of 145°F before it is safe to consume. Unlike beef, pork needs to be cooked thoroughly and therefore there is no rare or medium rare option available.
Recipe Reviews
- "So delicious! Made this for Christmas Eve and everyone LOVED it! Great flavor!" - Cecilia
- "Turned out super well. Very tender. I used my cast iron skillet to brown & cook in the oven so I didn't have multiple pans to clean." - Leigh
- "This is the one! Juicy, flavorful. Browned in skillet before baking. Loosely foil covered part way through baking." - Linda
- "Best pork tenderloin recipe ever!!! Easy and delicious! Took less than 30 min. in oven." - Beverly
- "It was delicious! Served it to my family and they raved about the flavor!" - Lisa
See More Recipe Reviews Here
How To Store Leftovers
This meal is best served right after it comes out of the oven. But if you have any leftovers, check below to see how to keep it fresh for another meal.
- Refrigerate - Store in an airtight container and refrigerate for up to 3-4 days.
- To Freeze - Cooked pork tenderloin can be frozen for a future meal. Let it cool completely then place in an airtight freezer bag. Remove as much air as possible and store it for up to 3 months.
- To Reheat - Reheat any leftovers in the microwave for 3 minutes and increments of 30 seconds until the desired temperature is reached.
Tools For This Recipe
Check out all of my kitchen essentials here - (Amazon affiliate links)
- Meat Thermometer - The best way to check when meat is properly cooked and safe to eat. I love this digital meat thermometer because it's easy to use.
- Frying Pan - Similar to the grey one I used in the pictures.
- Casserole Dish - This white 9x13 casserole dish is so versatile. You can bake pork tenderloin, make casseroles or even use it to bake a cake. I use mine all the time.
- Spatula - A must-have for baking and cooking any recipe! I use this set of silicone cooking utensils all the time.
- Measuring Spoons - I love these magnetic ones which stay nice and organized together when storing them
Baked Pork Tenderloin
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Ingredients
- 2 pork tenderloins
- 1 Tbsp olive oil
Spice Rub:
- 2 Tbsp brown sugar
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp salt
- ½ tsp dried thyme
- ½ tsp onion powder
- ½ tsp ground black pepper
Topping:
- ¼ cup cold salted butter - cut into squares
Instructions
- Preheat oven to 375˚F. Line a baking sheet with parchment paper or foil. Set aside. You can also use a large casserole dish.
- Mix together the spices: brown sugar, paprika, garlic powder, salt, onion powder, dried thyme, dried rosemary and pepper.
- Pat the pork loin dry with paper towels. Coat the pork loins all over with the spice rub.
- Heat a large frying pan over medium-high heat. Once it's hot, add the olive oil and swirl the pan to coat. Add in the pork tenderloin. Brown the meat on all sides, about 3-5 mins each.
- Place the pork on the baking sheet or in casserole dish. Add the butter on top (it's okay if it rolls off, but try to get it to stay) and roast for 30 mins, or until it reaches 145°F internally with meat thermometer. Halfway through roasting, remove the dish from the oven and loosely cover with foil. This will help prevent pork from drying out.
- Remove the pork from the dish and add it to a cutting board. Let the pork sit for 10 minutes, then slice it into small pieces. Excess liquid can be drizzled over the pork before serving, or make it into a gravy (see notes section below).
Notes
- RUB - If your rub is not sticking to the loin, use a non-stick cooking spray and lightly coat the sides, then apply rub making sure to cover all sides and work in crevices with your hands.
- DONENESS - All pork should have an internal temperature of 145°F before it is safe to consume. Unlike beef, pork needs to be cooked thoroughly and therefore there is no rare or medium rare option available.
Nutrition
Nutrition info is auto-calculated and meant to be an approximation only.
Donna says
This is a keeper recipe. I didn’t sear it because I don’t have a frying pan big enough, and it still came out juicy and tender. Paired with green beans and Mac and cheese. I usually cook preseasoned tenderloins, so I was a lil nervous about this rub. It was so savory. I did put Heinz brand pork gravy over each portion, not the entire tenderloin. So easy and quick. Husband approved, and we both have full tummies. Leftovers tomorrow. Perfect!
Jess says
This was my first time making a pork tenderloin and it came out fantastic!!
M. Simmons says
This was my first time making a pork tenderloin and this recipe did not disappoint. The entire family devoured it, including 2 kiddos under 5 years old. It was juicy and very flavorful. The recipe was easy to follow. For the gravy, I slowly added the flour tsp by tsp rather than adding 2-3TBS right away. Paired it with Mashed potatoes, broccoli and nice glass of Pinot Noir. Thank you for sharing this recipe! It will definitely be made again in my household
Kat Marie says
I really like the flavors and it’s really juicy and tender. However, it said to see the notes section for how to make a gravy from the drippings and it wasn’t there.
Andi Anne says
You can find full gravy details in blog post!
Fred says
Try this recipe tonight. It was really delicious! I did combine 2 recipes only for a creamy sauce. But I did follow the procedure, the dry rub, and the actual cooking instructions. It was very clear. It was easy and it came out fantastic!
Cynthia says
Great juicy moist texture with well-balanced charred flavors and seasonings. Will definitely make it again.