Description
This Easy Baked Pork Tenderloin recipe delivers a juicy, flavorful main dish that’s simple to prepare. Coated in a savory spice rub and baked with butter, the pork tenderloins come out tender and aromatic, perfect for a quick weeknight dinner or a comforting meal any time.
Ingredients
Scale
Spice Rub
- 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)
Main Ingredients
- 2 pork tenderloins (about 1 pound each)
- 1/4 cup butter (cut into pats)
- Chopped parsley (optional, to taste)
Instructions
- Preheat Oven: Preheat your oven to 400°F and position the rack to the middle level to ensure even cooking.
- Prepare Tenderloins: Trim any excess fat and remove the silver skin from the pork tenderloins. Pat them dry thoroughly with paper towels to help the spice rub adhere better.
- Make and Apply Spice Rub: In a small bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, chili powder, Italian seasoning, salt, and pepper. Mix well. Coat the tenderloins evenly with the spice rub on all sides.
- Arrange for Baking: Place the seasoned pork tenderloins in a 9×13-inch baking dish. Distribute the pats of butter on top of the tenderloins to melt and baste during baking.
- Bake: Bake uncovered for about 25 minutes or until the internal temperature of the pork reaches 145°F using a meat thermometer. This timing ensures the pork stays juicy and safe to eat.
- Rest and Serve: Allow the pork to rest for 5 to 10 minutes after baking to retain its juices. Slice into medallions, pour the pan juices over the top, and sprinkle with chopped parsley if desired. Serve warm.
Notes
- Removing silver skin improves tenderness and texture.
- Use a meat thermometer to ensure the pork is perfectly cooked at 145°F.
- Butter adds richness and helps keep the pork moist during baking.
- Pan juices make a delicious natural sauce; don’t discard them.
- Leftovers can be refrigerated for up to 3 days and reheated gently to avoid drying out.
