Easy Baked Pork Tenderloin

Ingredients

• 2 (about 454 g each)pork tenderloins
• 25 g (2 tablespoons)brown sugar
• 1 teaspoonsmoked paprika
• 1 teaspoongarlic powder
• 1 teaspoononion powder
• 1 teaspoonchilli powder
• 1 teaspoonItalian seasoning
• 1 teaspoonsalt
• ¼ teaspoon, or to tastepepper
• 57 g (¼ cup), cut into patsbutter
• To taste, optionalchopped parsley

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C (400°F) and place the rack in the middle position.

2. 2

   Prepare the pork

   Trim away excess fat and any silver skin, the tough membrane that may cover part of each tenderloin. Pat the pork dry with kitchen paper.

3. 3

   Mix the spice rub

   Stir the brown sugar, smoked paprika, garlic powder, onion powder, chilli powder, Italian seasoning, salt and pepper together in a small bowl. Coat the tenderloins all over with the mixture.

4. 4

   Arrange with butter

   Place the tenderloins in a 23 x 33 cm (9 x 13-inch) baking dish, or one of a similar size, and set the butter pats on top.

5. 5

   Bake and rest

   Bake uncovered for about 25 minutes, or until the pork reaches 63°C (145°F). Rest it for 5–10 minutes before slicing into medallions to help keep it juicy.

6. 6

   Add juices and parsley

   Pour the pan juices over the sliced pork and, if desired, sprinkle with chopped parsley. The juices can also be served over a side dish such as mashed potatoes.

What is baked pork tenderloin?

Pork tenderloin is a lean, tender cut from along the pig’s back, and it cooks quickly compared with larger roasts. This American-style version uses a sweet, smoky seasoning and butter instead of a separate searing step.

The spice coating flavours the outside, while the butter and resting time help the sliced meat stay juicy. It is a simple approach when you want a roast-style main without a long preparation.

Nutrition and macros by portion

The nutrition label shows one serving as written: 270 calories, 32g protein, 5g carbs, 13g fat.

The pork provides most of the protein, while the brown sugar contributes some of the carbohydrates and the butter adds much of the fat. Pair a portion with vegetables and a modest serving of potatoes or another grain for a balanced plate.

A balanced spice rub

Sweet and smoky: Brown sugar softens the savoury edge of smoked paprika, chilli powder and the dried herbs. Garlic and onion powders spread their flavour evenly over the meat.

Even coverage: Mix the seasonings well before coating the tenderloins. Patting the pork dry first helps the rub cling rather than slide off.

Trim the tenderloins carefully

Silver skin: This tough, shiny membrane can remain chewy after cooking, so trim away any that covers the meat. Remove excess surface fat as well, without cutting deeply into the tenderloin.

Shape: Tenderloins can vary in thickness, so arrange them in the dish with space around them where possible. The thickest part is the best place to check for doneness.

Use temperature as the cue

Doneness: The recipe’s target is 63°C (145°F) in the pork. Check the thickest section with a meat thermometer, taking care not to touch the baking dish.

Resting: Leave the cooked tenderloins for 5–10 minutes before slicing. This gives the juices time to settle and makes the meat easier to cut into medallions.

Keep the oven method simple

Middle rack: Baking at 200°C (400°F) on the middle rack gives the tenderloins steady oven heat. Leave the dish uncovered as directed.

Timing: About 25 minutes is the recipe’s baking estimate, but thickness and oven behaviour can affect how quickly the pork cooks. Use the internal temperature rather than time alone to judge when it is ready.

Make the most of the pan juices

Pour the juices over the sliced pork just before serving, or spoon them over the meat at the table. They also pair well with mashed potatoes, which can soak them up.

For a balanced plate, serve the pork with vegetables and a starchy side. Parsley adds a fresh finish, though it is optional.

Recipe notes & tips

• Trim away the silver skin so the finished pork is not tough in patches.
• Pat the tenderloins dry before applying the spice mixture.
• Coat the meat all over, including the sides, for even seasoning.
• Check the thickest part of each tenderloin for doneness.
• Rest the pork for 5–10 minutes before slicing.
• Spoon the pan juices over the meat just before serving.

Variations

• More heat: Increase the chilli powder slightly if you prefer a hotter rub.
• Herb finish: Add chopped parsley after baking for a fresh, colourful finish.
• Brown sugar swap: Use another soft brown sugar in the same amount for the seasoning.
• Garlic note: Add a little more garlic powder for a more pronounced savoury flavour.
• Serve with vegetables: Pair the pork with roasted or steamed vegetables alongside the pan juices.

Common mistakes to avoid

• Leaving silver skin on: It can stay tough after baking; trim it away before seasoning.
• Skipping the drying step: Wet pork makes the rub harder to distribute; pat it dry first.
• Guessing from time alone: Tenderloins vary in thickness; check the thickest part reaches 63°C (145°F).
• Slicing straight away: The juices can run out more readily; rest the pork for 5–10 minutes first.
• Discarding the pan juices: They add flavour at serving; pour them over the pork or a side dish.

How to store

Refrigerate leftover pork in a covered container within 2 hours and use within 3–4 days. Reheat gently in the oven or microwave until hot, adding a little of the reserved pan juice if available to help keep it moist.

Frequently asked questions