I love making my Baked Pork Tenderloin. I season a tender pork cut with olive oil and brown sugar, alongside garlic powder, paprika, and aromatic rosemary and thyme. The blend of spices really brings out a unique flavor that makes every bite fulfilling and surprisingly delightful.

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I’ve always been drawn to recipes that deliver a punch of flavor with every bite. When I found this baked pork tenderloin recipe, I knew I had to share it.

The pork tenderloin, weighing in between 1 1/2 and 2 lbs, becomes tender and juicy when brushed with olive oil and a generous sprinkle of brown sugar, salt, black pepper, and garlic powder. I love how the garlic powder, onion powder, paprika, dried thyme, and rosemary come together to create a dish that reminds me of some of my favorite home-style pork creations.

The rub caramelizes as it bakes, forming a tasty, slightly crispy crust that is hard to resist. Every time I prepare this dish, I think of classic recipes that mix both sweet and savory flavors with a twist similar to those bold inspirations in dishes like balsamic rosemary pork tenderloin and the famous pioneer style versions.

Enjoy this flavor adventure as much as I do.

Why I Like this Recipe

I like this recipe because it’s super simple yet delivers amazing flavor every time. I love how the sweet brown sugar mixes with all the herbs and spices to create a tasty, crispy crust around the pork. It always turns out really juicy which makes it my go-to dinner when i dont feel like spending too much time in the kitchen. I also appreciate how easy the steps are to follow, it makes me feel like a real chef even if im just messing around in the kitchen.

Ingredients

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Pork tenderloin: Lean and protein-rich meat that becomes tender when baked perfectly.
Olive oil: Healthy fats that help the flavor meld and crisp up edges slightly.
Brown sugar: Sweetens and caramelizes the roast, adding delightful color and slight crunch.
Garlic powder: Intensifies savory taste with mild pungency and an aromatic bloom.
Dried rosemary, thyme, and paprika: Offer herbal notes and warm spices for irresistible flavor.
Salt and black pepper: Essential for enhancing tastes and balancing natural meat sweetness.
This dish exemplifies balanced nutrition, merging protein, carbohydrates, healthy fats, and vibrant spices.

Ingredient Quantities

1 1/2 to 2 lb pork tenderloin

2 tbsp olive oil

2 tbsp brown sugar

1 tsp salt

1/2 tsp black pepper

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp paprika

1/4 tsp dried thyme

1/4 tsp dried rosemary

How to Make this

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1. Preheat your oven to 400°F and line a baking tray with foil or parchment for easy cleanup.

2. Pat the pork tenderloin dry with paper towels so the rub sticks better.

3. In a small bowl mix together the olive oil, brown sugar, salt, black pepper, garlic powder, onion powder, paprika, dried thyme, and dried rosemary until well combined.

4. Rub the seasoning mixture all over the pork tenderloin, making sure to coat every side evenly.

5. Place the pork tenderloin on the prepared baking tray.

6. Slide the tray into the preheated oven and bake for about 25-30 minutes or until the internal temperature reaches 145°F.

7. Once done, take the tenderloin out and let it rest for 5-10 minutes to keep it juicy.

8. Slice the pork tenderloin and serve immediately. Enjoy your tasty meal!

Equipment Needed

1. Oven
2. Baking tray
3. Foil or parchment paper
4. Paper towels
5. Small bowl
6. Measuring spoons
7. Meat thermometer
8. Knife

FAQ

How do I know when the pork tenderloin is fully cooked? The best way is to use a meat thermometer. When it reaches 145°F its ready. Let it rest for a few minutes before slicing so the juices stay in.

Can I marinate the pork overnight? Yeah, you can marinate it overnight. This helps the flavors really get into the meat but even a couple of hours will do the trick if you’re short on time.

What if I don't have dried thyme or rosemary? No worries you can substitute them with other dried herbs like oregano or basil depending on what flavor you want. The pork will still come out tasty.

How can I get that nice caramelized crust? Make sure you rub the olive oil and brown sugar evenly on the tenderloin. The sugar will help create that caramelized edge when it bakes.

How should I slice the pork once it’s baked? It works best to slice the meat against the grain. This makes the slices more tender and easier to chew.

Baked Pork Tenderloin Recipe Substitutions and Variations

Olive Oil: You can use avocado or canola oil instead. They work fine for baking and roasting
Brown Sugar: Try using honey or maple syrup. Just note that you might need to cut back on any extra liquid in the recipe
Garlic Powder: If you dont have it, fresh minced garlic works well but use about one clove for each 1/2 tsp
Onion Powder: You can swap it with a pinch of dried minced onion which gives a similar taste
Paprika: If you’re out, smoked paprika is a good alternative. Or, if you like a hint of heat, a little chili powder can do the trick

Pro Tips

1. Make sure you pat the pork completely dry before adding the rub so that the seasoning really sticks; if it’s too wet, your spice mix might just slide off and you lose all that flavor.
2. Use a meat thermometer if you can and don’t just guess the cooking time. Overcooking can make the pork dry so check the temp until it reaches 145°F to keep it juicy.
3. Let the pork rest after you take it out of the oven. I know it is tempting to slice it right away but taking a few minutes lets the juices settle down which makes for a tastier bite.
4. Give the seasoning a good rub all over the meat, like really making sure every part is coated. Even if it seems like a lot of work, it makes a huge difference when every bite is full of flavor.