Oven Baked Pork Tenderloin Recipe

I perfected an Easy Pork Tenderloin that stays juicy every time and relies on a single unexpected pantry ingredient to make it sing.

I always thought pork tenderloin was too fussy for a weeknight until I started playing with simple flavors. My Oven Baked Pork Tenderloin gets a caramelized edge while staying absurdly juicy, and folks keep asking if I bribed a chef.

I like to smear a little Dijon mustard and dust it with smoked paprika for that subtle tang and smoke. It reads like something fancy but it really isnt.

That’s why I love writing Easy Pork Tenderloin Recipes, simple, bold, and forgiving. Give it a whirl and you might finally win the picky eater vote.

Ingredients

• Pork tenderloin: Lean, protein rich cut, low in fat, cooks fast and stays juicy
• Olive oil: Healthy monounsaturated fats, adds richness and helps brown pork, heart friendly
• Dijon mustard: Tangy bite, brightens flavor, very low calorie, balances sweet honey notes
• Honey: Natural sweetener, gives sticky glaze and caramelization, adds carbs and depth
• Brown sugar: Packed sugar, deep caramel notes, helps browning and makes it sweeter
• Smoked paprika: Smoky warmth, mild heat, adds color and umami like depth without extra salt
• Worcestershire sauce: Savory, tangy, umami boost, a little goes far and lifts the whole dish
• Garlic powder: Quick aromatic punch, low calorie, blends in and amplifies savory flavors

Ingredient Quantities

• 1 1/2 to 2 pounds pork tenderloin (about 1 large or 2 small)
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1 tablespoon brown sugar packed
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme or dried rosemary
• 1 tablespoon Worcestershire sauce
• Fresh parsley for garnish optional

How to Make this

1. Preheat oven to 425°F and pat the pork tenderloin dry with paper towels, trim any silver skin or big bits of fat if you see them.

2. In a small bowl whisk together 2 tablespoons olive oil, 1 tablespoon Dijon mustard, 1 tablespoon honey, 1 tablespoon packed brown sugar, 1 tablespoon Worcestershire sauce, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika and 1/2 teaspoon dried thyme or dried rosemary until smooth; spoon out 1 to 2 tablespoons of the mixture and set aside for glazing.

3. Rub the remaining mixture all over the pork, getting it into any crevices; let it sit at room temperature for 10 to 30 minutes for quicker cooking or cover and refrigerate up to overnight for deeper flavor, but bring back to room temp 20 minutes before roasting.

4. Heat a large oven safe skillet over medium high heat and add a thin film of oil; when it’s hot sear the tenderloin on all sides about 2 to 3 minutes per side until nicely browned, or if you prefer skip searing and place the pork on a foil lined baking sheet.

5. Brush the reserved tablespoon or two of glaze over the seared pork, then transfer the skillet or baking sheet to the preheated oven.

6. Roast until an instant read thermometer inserted into the thickest part reads 145°F, usually about 18 to 25 minutes depending on size (1 1/2 to 2 pounds will be toward the upper end), this keeps it juicy and safe.

7. If you want extra stickiness baste once more with the reserved glaze about halfway through roasting, but don’t overdo it or the sugar can burn.

8. Remove pork from the oven and tent loosely with foil, let rest 5 to 10 minutes so the juices redistribute and carryover heat finishes the cook.

9. Slice the tenderloin against the grain into medallions, taste for seasoning and sprinkle with chopped fresh parsley if you like a little color.

10. Serve immediately with pan juices spooned over the slices, and remember a meat thermometer is your best friend for perfect pork every time.

Equipment Needed

1. Oven (preheat to 425°F)
2. Cutting board and a sharp chef knife for trimming and slicing
3. Paper towels for patting the pork dry
4. Small mixing bowl and a whisk or fork to mix the glaze
5. Measuring spoons and a tablespoon measure for the seasonings and sauces
6. Large oven safe skillet (cast iron ideal) or a rimmed baking sheet (foil optional)
7. Tongs for searing and turning the tenderloin
8. Instant read thermometer so you hit 145°F exactly
9. Pastry brush for glazing and a piece of foil to tent while it rests

Dont forget to have a platter or cutting board ready to rest and slice the pork, you’ll thank me later.

FAQ

Oven Baked Pork Tenderloin Recipe Substitutions and Variations

• Dijon mustard: use whole grain mustard or plain yellow mustard plus a splash of white wine vinegar to get the tang
• Honey: swap with pure maple syrup or agave nectar, same amount, or stir 1 tbsp brown sugar into 1/2 tsp hot water if you want a less runny glaze
• Worcestershire sauce: replace with 1 tbsp soy sauce plus 1/2 tsp lemon juice, or 1 tsp balsamic vinegar + 1 tsp soy for extra depth
• Smoked paprika: sub regular paprika and add a pinch of ground cumin or a small pinch of chipotle powder for smokiness and heat

Pro Tips

– Trim the silver skin and pat the pork really dry before anything else, it helps the rub stick and stops the meat from puckering when it cooks. If one end is much thinner, loosely tie it with kitchen twine so it cooks more evenly, otherwise you’ll end up with an overdone tail.

– Dont skip bringing the pork back to room temp if you chilled it overnight, 20 minutes on the counter makes the cook more predictable. If you only have a little time, even 10 minutes helps, but dont leave it out for hours.

– Sugar in the glaze burns fast, so save a little for the last 5 to 10 minutes and brush it on then, or just baste once near the end. Also sear in a screaming hot pan to get a nice crust first, but dont let the pan smoke so much you ruin the glaze.

– Use an instant read thermometer and pull the pork when it hits about 145 F, then rest it 5 to 10 minutes so the juices settle. Slice against the grain into medallions so each bite is tender, and spoon any pan juices over the slices when you serve.