Easy Baked Pork Tenderloin Recipe

This easy baked pork tenderloin recipe is a foolproof way to create a flavorful and juicy main dish with minimal effort. Coated in a simple spice rub and baked with pats of butter for richness, this dish delivers tender and perfectly seasoned medallions every time. It’s ideal for weeknight dinners or a special family meal.

Ingredients

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

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) and position the rack in the center.
2. Prepare the Pork: Trim any excess fat and remove the silver skin from the tenderloins. Pat them dry with paper towels.
3. Make the Spice Rub: In a small bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, chili powder, Italian seasoning, salt, and pepper. Mix well.
4. Season the Pork: Generously coat the tenderloins with the spice rub, ensuring they are evenly covered.
5. Arrange in Baking Dish: Place the seasoned pork in a 9×13-inch baking dish. Distribute the butter pats evenly on top of the tenderloins.
6. Bake: Bake uncovered for approximately 25 minutes or until the internal temperature reaches 145°F (63°C).
7. Rest and Slice: Let the pork rest for 5-10 minutes to retain its juices. Slice into medallions and serve.
8. Serve with Pan Juices: Drizzle the pan juices over the pork or use them to enhance a side dish like mashed potatoes. Garnish with chopped parsley if desired.

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Why You’ll Love This Recipe

• Simple Ingredients: Uses pantry staples to create a flavorful rub.
• Quick Prep: Takes just minutes to prepare before baking.
• Juicy Results: The butter and resting time ensure a tender, juicy pork tenderloin.
• Versatile Pairings: Complements a wide variety of side dishes.

Tips

• Avoid Overcooking: Use a meat thermometer to check for an internal temperature of 145°F.
• Silver Skin Removal: Use a sharp knife to carefully remove the tough silver skin for the best texture.
• Resting is Key: Allow the pork to rest after baking to lock in juices.

Variations and Substitutions

• Spice Mix: Swap the spice rub for Cajun seasoning or your favorite blend for a different flavor.
• Butter Substitute: Use olive oil or margarine if you prefer.
• Herbs: Add fresh thyme or rosemary for added aroma.

FAQs

Can I use pork loin instead of tenderloin?
Yes, but adjust the cooking time as pork loin is thicker and larger.

How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying out.

Can I make this recipe ahead of time?
You can prepare the rub and season the pork up to a day in advance. Store covered in the refrigerator until ready to bake.

Serving

Pair this tenderloin with mashed potatoes, roasted vegetables, or a fresh green salad. The pan juices make an excellent sauce for side dishes.

Suggestions

• Serve with a tangy cranberry sauce during the holidays.
• Pair with a glass of light red wine like Pinot Noir for an elegant meal.
• Add roasted garlic mashed potatoes and steamed green beans for a comforting dinner.