This juicy baked pork tenderloin is absolutely delicious. It’s coated in a rub made from sweet and savory herbs, spices, and sugar, that flavors and caramelizes as it bakes.
The dish is served in mouth-watering slices that are cut like butter and go with just about every side dish imaginable. Be sure to try my garlic parmesan pork chops recipe next!
Pork Tenderloin
Pork is a cheaper choice of meat that easily takes on flavors added to it, making it one of the most versatile meats to cook with. I love this recipe because it’s juicy and tender with the perfect crispy coating.
First, the pork tenderloin is coated with a spice rub, then it’s seared in a frying pan to help get that crispy edge. After, the pork tenderloin is baked to perfection. Serve with a side of mashed potatoes, green beans and gravy from drippings. It’s 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.
PREP – Preheat your oven to 375°F. You can use a baking sheet with parchment paper or foil or a casserole dish for this recipe.
PREP LOIN – Using a paper towel, pat the two pork loins until all the surfaces are dry. This will make it easier for the spice rub to stick.
MIX 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 until all the ingredients are evenly distributed.
APPLY – Now you can apply the rub. Be sure to work the rub into the meat well and cover every side of the loin.
BROWN THE PORK – Place a large frying pan or skillet 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 loin into the pan and let that sear for 3-5 minutes. Repeat this on all sides until the loin is browned all over. Remove the loin from heat.
ADD BUTTER – Place the loin into a casserole dish or baking sheet. Add ¼ cup of butter squares on top of the loin.
BAKE – 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.
LET REST – Remove from heat and let it rest at room temperature for 10 minutes before slicing.
The Most Delicious Gravy
Be sure to keep the extra liquid 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 it 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.
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.
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
(Amazon affiliate links) – Check out all of my kitchen essentials here.
- 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 9×13 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
Try These Next
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Baked Pork Tenderloin
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).
Recipe 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
The nutritional information provided is an estimate and is per serving.