Baked Pork Tenderloin Recipe

I’m excited to share my Brown Sugar Balsamic Pork Tenderloin, a recipe where a sweet and savory rub caramelizes into an irresistible crust and hides a few surprising tricks you’ll want to uncover.

I stumbled onto this baked pork tenderloin recipe while chasing a crave for something bold and easy, and I gotta say it surprised me. A rub of brown sugar and Dijon mustard digs into the pork, then as it roasts the edges caramelize into a crunchy, almost salty sweet crust that you kind of can’t stop thinking about.

It’s not the usual Balsamic Rosemary Pork Tenderloin copycat, nor some Pioneer Woman Pork Tenderloin With Bacon Jam knockoff, but it hits that same sweet smoky comfort with a twist. Try it when you want impressive food without pretending you slaved all day.

Ingredients

• Lean, high in protein, low in fat, cooks quick, can dry if overdone.
• Adds sweet molasses warmth and caramelization, dont overdo it or burns.
• Bright tang helps crust stick, it cuts richness and boosts flavor.
• Provides healthy fats helps browning and keeps meat moist during roasting.
• Gives smoky depth and warm color not spicy but very aromatic.
• Quick garlic punch without fresh chopping, adds savory umami to the crust.
• Earthy piney herbs that add savory complexity, use sparingly they can overpower.
• Umami boost with anchovy tang a splash deepens savory, use sparingly.

Ingredient Quantities

• 1 1/2 to 2 lb pork tenderloin, trimmed
• 1 tbsp olive oil
• 2 tbsp packed brown sugar
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• 1 tbsp Dijon mustard
• 1 tsp Worcestershire sauce (optional)

How to Make this

1. Preheat oven to 400°F (200°C). Trim any silver skin from the pork tenderloin and pat it very dry with paper towels, don’t skip this or the rub won’t stick.

2. In a small bowl mix the brown sugar, kosher salt, black pepper, garlic powder, onion powder, smoked paprika, dried thyme and dried rosemary until well combined.

3. Rub the tenderloin all over with the Dijon mustard and the optional Worcestershire sauce, it’s okay if some gets messy, this helps the spice mix cling.

4. Press the brown sugar spice mix onto the mustard-coated pork so the whole surface is evenly covered, pack it on good so you get that caramelized crust.

5. Heat an oven-safe skillet over medium-high heat and add the olive oil; when it shimmers, sear the tenderloin on all sides until nicely browned, about 2 to 3 minutes per side, including the ends.

6. Transfer the skillet to the preheated oven (or move the pork to a rimmed baking sheet if you don’t have an oven proof pan) and roast until an instant-read thermometer inserted into the thickest part reads 145°F (63°C), usually 15 to 20 minutes depending on size.

7. Remove the pork from the oven and tent loosely with foil, let it rest for 5 to 10 minutes so the juices redistribute, this is crucial for a juicy result.

8. Slice the tenderloin crosswise into medallions, against the grain, about 1/2 inch thick, that makes it tender and easy to eat.

9. Serve right away with any pan juices spooned over top, and if you want, a quick drizzle more of Dijon or a sprinkle of extra thyme for color, but honestly it’s great as is.

Equipment Needed

1. Oven, preheat to 400°F (200°C)
2. Oven-safe skillet (cast iron or stainless) or a rimmed baking sheet
3. Instant-read meat thermometer
4. Cutting board
5. Sharp chef’s knife
6. Small mixing bowl for the spice rub
7. Measuring spoons
8. Tongs or a spatula for searing and moving the pork
9. Paper towels to pat the tenderloin very dry, dont skip these
10. Aluminum foil to tent the pork while it rests

FAQ

Baked Pork Tenderloin Recipe Substitutions and Variations

• Brown sugar: swap with honey or maple syrup (use about 3/4 the amount and cut other liquid a bit), or granulated sugar + 1 tbsp molasses per cup to mimic brown sugar, or coconut sugar 1:1 for a drier, caramel-y note.
• Dijon mustard: use yellow mustard or whole grain mustard 1:1 for similar tang, or mix 1 tbsp mayo + 1 tsp lemon juice as a milder binder, or honey mustard if you want it sweeter.
• Smoked paprika: replace with regular paprika plus a drop of liquid smoke if you have it, or chipotle powder for more heat and smoke (use less), or sweet/ancho paprika for a milder, deeper flavor.
• Worcestershire sauce (optional): use soy sauce or tamari for salty umami, or balsamic vinegar + a pinch of brown sugar for sweet-tang, or a few drops of fish sauce if you like a bolder savory note (use sparingly).

Pro Tips

1) Tie the tenderloin with kitchen twine every inch or so so it cooks evenly and slices look neat. If you skip that the middle can be thinner than the ends and the ends overcook.

2) Brown sugar caramelizes fast, so dont sear on screaming hot. Use medium-high heat, flip often and get it into the oven as soon as you have a good color. Or swap the olive oil for a higher smoke point oil if your pan is going to get very hot.

3) Pull it a few degrees early, tent loosely and let carryover heat finish it. Take it out at about 140°F, rest 8 to 10 minutes and it will climb to the safe 145°F while staying juicy.

4) Make a quick pan sauce while it rests. Deglaze the hot skillet with a splash of apple cider, stock or white wine, scrape up the browned bits, whisk in a spoonful of Dijon and a pat of butter, then spoon that over the sliced medallions.