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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!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Course: Side Dish
Cuisine: American
Calories: 227
Ingredients Equipment Method Notes

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

Equipment

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

Method
 

  1. Step 1: Preheat Oven. Preheat oven to 375°F. Prepare a baking sheet with parchment paper/foil, or use a casserole dish.
  2. Step 2: Prep Pork. Pat pork loins dry with paper towels to help the rub stick.
  3. Step 3: Make Spice Rub. In a bowl, mix brown sugar, garlic powder, paprika, salt, thyme, onion powder, and black pepper.
  4. Step 4: Apply the Rub. Coat pork loins evenly on all sides, working the rub into the meat.
  5. 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.
  6. 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).
  7. 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.
  8. If too thick, add broth or water; if too thin, add a little more flour. Drizzle over sliced pork and sides.

Notes

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.