Juicy Baked Pork Tenderloin

This juicy baked pork tenderloin is coated in a sweet and savory spice rub that caramelizes beautifully as it bakes.

The result? Perfectly tender slices of pork with a crispy, flavorful crust — and it’s easier to make than you might think!

Why You’ll Love This Recipe

🐖 Pork tenderloin is budget-friendly and versatile.
🍯 Sweet and savory spice rub caramelizes into a delicious glaze.
🔥 Sear + bake method guarantees juicy, tender meat with a crisp edge.
🍽 Perfectly pairs with mashed potatoes, veggies, or gravy from drippings.
⏱ Ready in under an hour, making it perfect for weeknights or holidays.

Ingredients

Main

2 pork tenderloins
1 Tbsp olive oil

Spice Rub

2 Tbsp brown sugar
1 tsp garlic powder
1 tsp paprika
1 tsp salt
½ tsp dried thyme
½ tsp onion powder
½ tsp black pepper

Topping

¼ cup cold salted butter, cut into squares

Instructions

Step 1: Preheat Oven

Preheat oven to 375°F.
Prepare a baking sheet with parchment paper/foil, or use a casserole dish.

Step 2: Prep Pork

Pat pork loins dry with paper towels to help the rub stick.

Step 3: Make Spice Rub

In a bowl, mix brown sugar, garlic powder, paprika, salt, thyme, onion powder, and black pepper.

Step 4: Apply the Rub

Coat pork loins evenly on all sides, working the rub into the meat.

Step 5: Brown the Pork

Heat a frying pan over medium-high and add olive oil.
Sear pork on all sides for 3–5 minutes until browned.

Step 6: Bake

Transfer pork to a baking dish or sheet.
Dot with butter squares.
Bake for 30 minutes. Halfway through, loosely cover with foil to prevent drying.
Internal temperature should reach 145°F (use a meat thermometer).

Step 7: Rest & Slice

Remove pork from oven and let rest for 10 minutes before slicing.

Make the Gravy

Pour baking dish juices into a saucepan.
Add 2–3 tsp flour and whisk over medium heat until thickened.
If too thick, add broth or water; if too thin, add a little more flour.
Drizzle over sliced pork and sides.

Recipe Tips

Rub not sticking? Lightly coat meat with cooking spray first.
Temperature check: Pork should always be cooked to 145°F — unlike beef, there’s no rare/medium-rare option.
Slice after resting: This helps keep juices locked in.

Storage

Refrigerate: Store in airtight container for 3–4 days.
Freeze: Wrap cooled pork in freezer bag, remove air, freeze for up to 3 months.
Reheat: Microwave in 30-second increments until warmed through.

Tools You’ll Need

Digital meat thermometer (for doneness).
Large frying pan (for searing).
Casserole dish (for baking).
Mixing bowls & spatula.
Measuring spoons.

✨ This baked pork tenderloin is perfect for a quick weeknight dinner or a holiday feast — juicy, flavorful, and foolproof every time!

Bite & Bliss