I recently tried a recipe for Brown Sugar Balsamic Pork Tenderloin that blends fresh pork tenderloin, olive oil, and brown sugar with a mix of garlic and onion powder, paprika, and herbs. I enjoyed how the caramelizing rub created a savory, crispy crust while the flavors melded, leaving me excited to share this creation.

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I’ve always enjoyed experimenting with flavors in the kitchen, and this baked pork tenderloin is one of my new favorites. It starts with a tender piece of 1 to 1.5 lb pork tenderloin coated generously with 2 tbsp olive oil and 2 tbsp brown sugar.

I love how the brown sugar mixes with garlic powder, onion powder, and a bit of salt and pepper to create an unforgettable flavor that dances on your tongue. As it bakes, the rub caramelizes and forms a crispy crust that’s just so satisfying.

This recipe is a fun twist on some of my all-time favorites like a balsamic rosemary pork creation and even a variation reminiscent of that pioneer woman style pork tenderloin. It brings a balanced mix of sweet and savory notes that really surprises you with every bite.

Trust me, you dont wanna miss out on this delicious adventure!

Why I Like this Recipe

I like this recipe for a bunch of reasons. First, I love how juicy and tender the pork comes out every time, even when I don’t follow the instructions perfectly. Second, the mix of sweet and savory spices really blows my mind; it’s like every bite is a flavor explosion that makes me crave more. Third, preparing it is super simple which makes it one of those recipes I rely on when I don’t have a lot of time but still want something tasty. And finally, when the rub caramelizes and forms that crispy crust, it just feels really special, like I’ve nailed a gourmet dish even though I’m just cooking at home.

Ingredients

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Pork tenderloin: a lean protein that’s rich in vitamins, minerals and nutrients.
Olive oil: provides heart healthy fats and keeps the meat moist during baking.
Brown sugar: a natural sweetener that balances tangy spices and helps in caramelization.
Garlic powder: adds a strong aroma and subtle flavor without overpowering the dish.
Paprika: brings vibrant color and a mild smoky taste to the recipe.
Dried thyme: infuses the dish with a warm, earthy note that you really enjoy.
Salt: an essential seasoning that brings out all the natural flavors.
Onion powder: adds a mild, sweet taste that complements the savory profile.
Dried rosemary: an earthy herb giving a fragrant pine like aroma and taste.

Ingredient Quantities

1 to 1.5 lb pork tenderloin

2 tbsp olive oil

2 tbsp brown sugar

1 tsp salt

1/2 tsp ground black pepper

1 tsp garlic powder

1 tsp onion powder

1/2 tsp paprika

1/2 tsp dried thyme

1/2 tsp dried rosemary

How to Make this

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1. Preheat your oven to 400°F and get your pork tenderloin ready by patting it dry with paper towels.

2. Drizzle the olive oil all over the pork and make sure its evenly coated.

3. In a small bowl, mix the brown sugar, salt, black pepper, garlic powder, onion powder, paprika, dried thyme, and dried rosemary.

4. Rub this spice mix all over the pork tenderloin making sure every bit is covered.

5. Place the seasoned pork in a baking dish, ensuring it’s spread out so it cooks evenly.

6. Bake in your preheated oven for about 20-25 minutes, though times may vary a bit depending on your oven and the size of the tenderloin.

7. Check that the pork has reached an internal temperature of 145°F before taking it out.

8. Let the pork rest for 5-10 minutes after baking; this helps keep it juicy.

9. Once rested, slice the pork into medallions for easier serving.

10. Serve it up along with your favorite sides and enjoy that perfect blend of sweet and savory flavors!

Equipment Needed

1. Oven for preheating to 400°F
2. Paper towels to pat the pork dry
3. Measuring spoons for the olive oil and spices
4. A small mixing bowl for combining the spice mix
5. Baking dish for placing the pork tenderloin
6. Meat thermometer to check that the pork reaches 145°F
7. Knife for slicing the pork tenderloin
8. Cutting board for safe cutting of the meat

FAQ

How should I prep the pork tenderloin?
A: First, pat it dry and drizzle with olive oil. Then, mix all the spices with brown sugar and rub it all over the pork. It helps the meat get a really tasty crust.

What oven temperature should I use and how do I know it's cooked?
A: Bake it at 400°F. The best way to tell if it's done is to use a meat thermometer. Once it hits 145°F in the thickest part, you're golden.

Can I adjust or change the spices?
A: Sure, you can definitely play around. If you wanna add a kick, you can toss in a pinch of cayenne pepper or try other dried herbs for a twist.

Is letting the pork rest important?
A: Yup, letting it rest for about 5 to 10 minutes after baking helps the juices settle in. This makes the pork even more tender.

Can I prepare the spice rub earlier or marinate the pork ahead of time?
A: Absolutely! Mixing the spices in advance or marinating the pork in the rub for a few hours (or even overnight) can really boost the flavors.

Baked Pork Tenderloin Recipe Substitutions and Variations

If you don’t have olive oil, you can use coconut oil or canola oil instead
Instead of brown sugar, you can try white sugar or a drizzle of honey
If you’re out of garlic powder, use about 1/2 tsp of fresh minced garlic per tsp of powder
You can swap dried thyme with dried oregano if that’s what u got at home
Lastly, dried rosemary can be replaced with dried basil or even marjoram

Pro Tips

1. Let the pork come to room temperature before you start cooking so it cooks more evenly – this helps prevent the outside from getting too done while the center is still raw.
2. Pat the meat really dry with paper towels before drizzling on the oil. That way, the spice rub sticks way better and you can get a nice crust on the outside.
3. If you’ve got a meat thermometer, use it! Ovens can be all over the place, so checking to hit that 145°F mark is key to keeping the pork juicy.
4. For extra flavor, if you have a few extra minutes, let the seasoned pork sit for about 10 to 15 minutes at room temp before baking. This gives the spices a bit more time to really soak into the meat.

Baked Pork Tenderloin Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

270

kcal

Equipment: 1. Oven for preheating to 400°F
2. Paper towels to pat the pork dry
3. Measuring spoons for the olive oil and spices
4. A small mixing bowl for combining the spice mix
5. Baking dish for placing the pork tenderloin
6. Meat thermometer to check that the pork reaches 145°F
7. Knife for slicing the pork tenderloin
8. Cutting board for safe cutting of the meat

Ingredients

1 to 1.5 lb pork tenderloin
2 tbsp olive oil
2 tbsp brown sugar
1 tsp salt
1/2 tsp ground black pepper
1 tsp garlic powder
1 tsp onion powder
1/2 tsp paprika
1/2 tsp dried thyme
1/2 tsp dried rosemary

Directions

Preheat your oven to 400°F and get your pork tenderloin ready by patting it dry with paper towels.
Drizzle the olive oil all over the pork and make sure its evenly coated.
In a small bowl, mix the brown sugar, salt, black pepper, garlic powder, onion powder, paprika, dried thyme, and dried rosemary.
Rub this spice mix all over the pork tenderloin making sure every bit is covered.
Place the seasoned pork in a baking dish, ensuring it's spread out so it cooks evenly.
Bake in your preheated oven for about 20-25 minutes, though times may vary a bit depending on your oven and the size of the tenderloin.
Check that the pork has reached an internal temperature of 145°F before taking it out.
Let the pork rest for 5-10 minutes after baking; this helps keep it juicy.
Once rested, slice the pork into medallions for easier serving.
Serve it up along with your favorite sides and enjoy that perfect blend of sweet and savory flavors!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.