Description

This Easy Baked Pork Tenderloin recipe features succulent pork tenderloins coated with a flavorful spice rub and baked to perfection. The combination of brown sugar, smoked paprika, and Italian seasoning creates a savory and slightly sweet crust, while butter adds richness. Perfect for a simple yet impressive weeknight dinner, this dish is juicy, tender, and served with flavorful pan juices.

Ingredients

Scale

Spice Rub

2 tablespoons brown sugar
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
1 teaspoon Italian seasoning
1 teaspoon salt
1/4 teaspoon pepper (or to taste)

Main Ingredients

2 pork tenderloins (about 1 pound each)
1/4 cup butter (cut into pats)
Chopped parsley (optional, to taste)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the Oven: Preheat your oven to 400°F and adjust the rack to the middle position to ensure even cooking.
Prepare Tenderloins: Trim off any excess fat and the silver skin from each pork tenderloin, then pat them dry thoroughly with paper towels to help the spice rub adhere better.
Make and Apply Spice Rub: In a small bowl, mix together the brown sugar, smoked paprika, garlic powder, onion powder, chili powder, Italian seasoning, salt, and pepper. Rub this spice mixture all over the pork tenderloins until they are evenly coated.
Arrange in Baking Dish: Place the seasoned tenderloins in a 9×13-inch (or similar) baking dish. Dot the top of the tenderloins with the pats of butter for added moisture and flavor.
Bake the Pork: Bake the pork uncovered in the preheated oven for approximately 25 minutes or until the internal temperature reaches 145°F. This ensures a tender, juicy result.
Rest and Slice: Remove the pork from the oven and let it rest for 5 to 10 minutes. Resting allows the juices to redistribute throughout the meat. After resting, slice the tenderloins into medallions for serving.
Serve: Spoon the pan juices over the sliced pork for extra flavor, and sprinkle with chopped parsley if desired. These juices also pair wonderfully with side dishes like mashed potatoes.

Notes

Resting the meat after baking is crucial for juicy, tender pork.
Use a meat thermometer to ensure the pork reaches the safe internal temperature of 145°F.
Pork tenderloin is lean; avoid overcooking to prevent dryness.
The pan juices can be used as a flavorful sauce over the pork or side dishes.
Adjust the seasoning to your taste for more or less spice.