Description
This Baked Pork Tenderloin recipe delivers tender, juicy pork medallions with a flavorful spice rub and a subtle sweetness from brown sugar. Perfectly roasted to a safe internal temperature and served with buttery onions, this dish is both simple and elegant for a family dinner or special occasion.
Ingredients
Scale
Pork and Wet Rub
- 2 pork tenderloins (about 1 lb each)
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon olive oil
Dry Rub
- 2 tablespoons brown sugar
- 1 teaspoon ground paprika
- 1 teaspoon smoked paprika (or 2 teaspoons regular paprika)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ¼ teaspoon black pepper
Additional Ingredients
- 1 medium yellow onion, thinly sliced (optional)
- 3 tablespoons unsalted butter, cut into small pats
Instructions
- Prep: Set your oven to 400°F (204°C) and position the rack in the center. Trim the pork tenderloins of any excess fat and silver skin, then pat them dry thoroughly with paper towels to ensure the rub adheres well.
- Apply wet rub: In a small bowl, combine the Dijon mustard, Worcestershire sauce, and olive oil. Rub this mixture all over both pork tenderloins evenly. Allow them to sit for 5-10 minutes so the flavors penetrate the meat.
- Add dry rub: In another bowl, mix together the brown sugar, ground paprika, smoked paprika, garlic powder, onion powder, salt, and black pepper. Sprinkle this spice blend evenly over the wet-rubbed pork tenderloins, pressing it in gently.
- Layer the baking dish: If using, arrange the thinly sliced yellow onion evenly at the bottom of a 9×13-inch baking dish. Place the pork tenderloins directly on top of the onions. Dot the tops of the tenderloins with small pats of unsalted butter to add flavor and moisture during baking.
- Bake: Roast the pork uncovered in the preheated oven for approximately 25 minutes, or until an instant-read thermometer inserted into the thickest part of the meat registers 145°F (63°C), ensuring safe doneness while maintaining juiciness.
- Rest & serve: Remove the pork from the oven and let it rest for 5 to 10 minutes to allow juices to redistribute. Slice the pork tenderloins into medallions and spoon the pan drippings and onions over the top for a delicious serving accompaniment.
Notes
- Resting the pork after baking is crucial to keep it moist and tender.
- If you don’t have smoked paprika, you can substitute with an extra teaspoon of regular paprika and a pinch of ground cumin or chipotle powder for smokiness.
- Using the onions in the baking dish is optional but adds extra flavor and moisture to the pork.
- Ensure your oven temperature is accurate to avoid undercooking or overcooking.
- Leftover slices make great sandwiches or salads the next day.
