This juicy baked pork tenderloin is coated in a sweet and savory brown sugar spice rub, seared until golden, and roasted until perfectly tender. Finished with an easy pan gravy, it's simple enough for weeknights but special enough for Sunday dinner. 👇👇
This method uses a quick stovetop sear and a lower oven temperature to prevent drying out, making it one of the most reliable pork tenderloin recipes for busy weeknights.
If you're wondering how long to bake pork tenderloin, it takes about 22-25 minutes at 375°F until it reaches 145°F internally.
How Long to Bake Pork Tenderloin
Bake at 375°F for 22-25 minutes, or until the internal temperature reaches 145°F. Let rest for 10 minutes before slicing.
Recipe Ingredients 👇👇
- 2 pork tenderloins (about 2½ lbs total) - a lean, tender cut that cooks quickly and stays moist. If your tenderloin was previously frozen, thaw completely and pat dry before seasoning.
- 1 Tbsp olive oil - helps create a golden crust when searing.
- ¼ cup cold salted butter, cut into cubes - melts over the pork as it roasts, adding richness and flavor. You can use unsalted butter and add a pinch more salt if preferred.
For the Brown Sugar Spice Rub
- 2 Tbsp brown sugar - caramelizes in the oven and creates a lightly crisp, sweet-savory crust.
- 1 tsp paprika (or smoked paprika) - adds warmth and subtle smoky depth.
- 1 tsp garlic powder - brings savory flavor without overpowering the pork.
- 1 tsp salt - enhances all the other spices.
- ½ tsp onion powder
- ½ tsp dried thyme - adds classic herb flavor.
- ½ tsp dried rosemary - gives a cozy, Sunday supper feel. Dried herbs work best here because they won't burn during searing. Fresh herbs can be added to the gravy for extra brightness.
- ½ tsp ground black pepper
For the Pan Gravy
- 2 Tbsp all-purpose flour - thickens the pan drippings into a smooth gravy.
- ¾ cup beef broth (or water) - turns the flavorful drippings into a rich, pourable sauce. Chicken broth works well too.
- 1 Tbsp Dijon mustard (optional) - adds subtle tang and depth to the gravy.
Watch How To Make It 👇👇
I filmed a quick step-by-step version so you can see exactly how I sear, cover halfway through roasting, and check for doneness at 145°F. Seeing it once makes it feel much easier.
Step-By-Step Instructions 👇👇
Follow these simple steps for perfectly juicy baked pork tenderloin every time.
STEP 1: Prep and Marinate
Preheat oven to 375°F.
Trim off any silver skin from the pork tenderloins using a sharp knife. This thin, silvery membrane can make the meat tough if left on.
Pat the pork completely dry with paper towels. Dry meat = better browning.
STEP 2: Make and Apply the Spice Rub
In a small bowl, mix together brown sugar, paprika, garlic powder, salt, onion powder, thyme, rosemary, and pepper.
Rub the mixture evenly over all sides of both tenderloins, pressing gently so it sticks.
👉 Optional: Let the pork sit for 20-30 minutes at room temperature for deeper flavor.
STEP 3: Sear for Flavor
Heat 1 Tbsp olive oil in a cast-iron skillet over medium-high heat.
Once hot, sear each tenderloin for 3-4 minutes per side, turning until all sides are golden brown.
TIP: Remember that searing builds deep caramelized flavor (color = flavor!). Don't skip this step!
STEP 4: Roast
If using an oven-safe skillet, leave the pork in the pan. Otherwise, transfer to a baking dish.
Top with ¼ cup cold butter cubes.
Roast uncovered for 12-15 minutes.
Remove from the oven and loosely cover with foil. Return to the oven and roast another 8-10 minutes, or until the internal temperature reaches 145°F using a meat thermometer.
Total roasting time: about 22-25 minutes.
Cooking time may vary slightly depending on thickness, so always rely on temperature, not just time.
STEP 5: Rest
Transfer the pork to a cutting board and let it rest for 10 minutes before slicing.
Resting allows the juices to redistribute so the pork stays tender and juicy.
How to Make Pan Gravy from Pork Tenderloin Drippings
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 skillet with drippings over medium heat. Whisk in flour and cook for 30 seconds. Slowly whisk in beef broth. Simmer 2-3 minutes until thick and glossy.
- 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.
Optional: Whisk in Dijon mustard for extra depth.
Note From Andi:
This is one of those recipes I've made so many times I've honestly lost count. It's been on our dinner table for weeknights, holidays, and everything in between.
Pork tenderloin is one of my favorite proteins because it's budget-friendly, cooks quickly, and always feels a little special without being complicated. My daughter loves it, which automatically makes it a repeat recipe in our house.
The brown sugar rub gives it that lightly caramelized edge, and the pan gravy is what really seals the deal. It's rich, flavorful, and absolutely worth the extra few minutes. I highly recommend making the gravy - it turns a simple baked pork tenderloin into a dinner everyone talks about.
And judging by the hundreds of reader reviews, it's not just us. This one has been tried, tested, and made in so many kitchens, and it consistently delivers juicy, tender results.
If you enjoy this baked pork tenderloin with pan gravy, you might also love my Crockpot Brown Sugar Tenderloin for an easy slow cooker version, my classic Crockpot Pork Roast for a cozy family dinner, or the holiday-worthy Brown Sugar Glazed Ham.
Why I Love This Recipe
- Flavorful. The halfway foil step locks in moisture while the butter melts into the pork for richness.
- Built-in gravy. The buttery pan drippings turn into a rich, glossy gravy - no separate sauce required.
- One-pan option. Make this as a one pan pork tenderloin in a cast iron skillet for easy cleanup. See more of my one pot recipes for more dinner inspiration.
- Simple pantry ingredients. Everyday spices create the best pork tenderloin seasoning without fancy ingredients.
- Perfect for holidays or weeknights. This pork tenderloin with gravy feels company-worthy but is simple enough for a Tuesday.
- Budget-friendly. Feels special without breaking the bank.
Recipe Tips For Baked Pork Tenderloin
- Use a meat thermometer and pull the pork at 145°F for perfectly juicy results.
- Trim the silver skin. That thin, silvery membrane doesn't break down during cooking and can make the meat tough.
- Don't skip the rest time. Let the pork rest for 10 minutes before slicing. This allows the juices to redistribute instead of running out onto the cutting board.
- Loosely cover halfway through roasting. Covering with foil after the first 12-15 minutes helps prevent the outside from over-browning while the center finishes cooking.
- Double the gravy if you love sauce. This pork tenderloin with pan gravy is incredibly flavorful - and leftovers are even better with extra sauce.
Ingredient Swaps
- Brown sugar: You can substitute maple syrup or honey for a slightly different sweetness in this brown sugar pork tenderloin recipe.
- Paprika: For a deeper, slightly smoky flavor, swap regular paprika for smoked paprika.
- Make it spicy: Add ¼ teaspoon cayenne pepper or red pepper flakes to the seasoning blend for an extra kick.
What To Serve With Pork Tenderloin
- Serve next to mashed potatoes or roasted potatoes.
- Serve with buttered dinner rolls or crusty garlic bread to soak up every bit of that rich pan gravy.
- Save leftovers for an easy next-day lunch. Reheat gently and pile onto hoagie rolls or sandwich bread for juicy pork tenderloin sandwiches.
- Oven Roasted Brussels Sprouts add a crispy touch, Baked Buttered Carrots are perfectly sweet, or Garlic Potatoes and Green Beans make perfect vegetable sides.
- Try another one of my popular comfort dinners, like Classic Meatball Casserole or Slow Cooker Pot Roast. Both are nostalgic family recipes just like grandma used to make.
Explore all of my easy dinner recipes for meal plan ideas, like my one pot dinners for busy weeknights or budget-friendly family meals.
Storage & Reheating
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.
- Fridge: Store in an airtight container and refrigerate for up to 3-4 days.
- Freezer: Slice and freeze portions for up to 2 months.
- Reheat: Warm gently in a skillet over medium heat, or cover with foil and bake at 325°F for about 20 minutes. Add a splash of broth to loosen the gravy and keep the pork tender and juicy.
💬 Reader Reviews & Feedback
This juicy baked pork tenderloin has become a true reader favorite.
Across hundreds of comments, the same words come up again and again: "Juicy." "Tender." "Flavorful." "Easy." "Family loved it." "New favorite."
Many readers say it's the only pork recipe their whole family will eat - and several make it for Christmas, New Year's, and Sunday supper because it feels special without being complicated.
Here's what they love most:
- The brown sugar spice rub. It creates a lightly caramelized crust with incredible flavor.
- How tender it turns out. Cooking to 145°F internal temperature keeps it perfectly juicy.
- The one-pan method. Sear, roast, and make the gravy all in the same skillet.
- Leftovers that stay moist. It reheats beautifully and makes amazing sandwiches the next day.
Frequently Asked Questions For Pork Tenderloin
Cover loosely halfway through roasting to prevent over-browning while the center finishes cooking.
The safe internal temperature for pork is 145°F, followed by a 10-minute rest. A slight blush of pink inside is completely safe and keeps the pork tender and juicy.
Yes. Modern pork is safe at 145°F with a slight blush in the center.
Yes. You can fully cook the pork tenderloin, let it cool, then store it sliced or whole in an airtight container in the fridge for up to 4-5 days.
Yes. You'll lose some caramelized flavor, but it will still be delicious.
No. Pork loin is much larger and requires different cooking times.
Use a thermometer, don't exceed 145°F, let it rest before slicing, and loosely cover during roasting.
Pork Loin vs Pork Tenderloin
They are not the same! This recipe is designed specifically for tenderloin:
- Pork tenderloin is smaller, leaner, and cooks quickly.
- Pork loin is wider, thicker, and requires more cooking time.
You cannot substitute one for the other in this easy pork tenderloin recipe without adjusting time and temperature.
Baked Pork Tenderloin with Pan Gravy
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Ingredients
Pork
- 2 pork tenderloins - about 2½ lbs total
- 1 Tbsp olive oil
- ¼ cup cold salted butter - cut into cubes
Brown Sugar Spice Rub
- 2 Tbsp brown sugar
- 1 tsp paprika - or smoked paprika
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp onion powder
- ½ tsp dried thyme
- ½ tsp dried rosemary
- ½ tsp ground black pepper
Pan Gravy
- 2 Tbsp all-purpose flour
- ¾ cup beef broth - or chicken broth
- 1 Tbsp Dijon mustard - optional
Instructions
- Preheat oven to 375°F.
- Trim any silver skin from the 2 pork tenderloins, then pat dry with paper towels.
- In a small bowl, mix together 2 Tbsp brown sugar, 1 tsp paprika, 1 tsp garlic powder, 1 tsp salt, ½ tsp onion powder, ½ tsp dried thyme, ½ tsp dried rosemary, and ½ tsp black pepper. Rub evenly over all sides of the pork.
- Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Sear the tenderloins on all sides for 3-4 minutes per side, until golden brown.
- Transfer pork to a baking sheet or oven-safe skillet. Top with ¼ cup cold butter cubes.
- Roast uncovered for 12-15 minutes. Remove from the oven, loosely cover with foil, and return to the oven for another 8-10 minutes, or until the internal temperature reaches 145°F using a meat thermometer.
- Transfer pork to a cutting board and rest for 10 minutes before slicing.
To Make the Pan Gravy
- Place the skillet with drippings over medium heat. Whisk in 2 Tbsp flour and cook for 30 seconds.
- Slowly whisk in ¾ cup beef broth, scraping up browned bits from the pan. Simmer for 2-3 minutes until thickened.
- Whisk in 1 Tbsp Dijon mustard if using. Adjust thickness with additional broth if needed.
Notes
- Use a meat thermometer and pull the pork at 145°F for juicy results.
- Let the pork rest for 10 minutes before slicing to keep it tender.
- It is normal for pork tenderloin to be slightly pink at 145°F.
- Double the gravy ingredients if you prefer extra sauce.
Nutrition
Nutrition info is auto-calculated and meant to be an approximation only.
Tom Hill says
Absolutely loved this! We’ll share this with family and friends. Thank you Andi!
Carla says
The brown sugar in the rub added a great unexpected flavor!
Ainsley says
Great tenderloin. Very moist and flavorful