Brown Sugar Pork Tenderloin
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
American
Brown Sugar Pork Tenderloin
Description
This recipe prepares pork tenderloins by first rubbing them with a blend of garlic powder, salt, black pepper, chili powder, and paprika. After browning the tenderloins on all sides in a hot pan to create a flavorful crust, they are glazed with a sauce made from brown sugar, pure maple syrup, and butter. The tenderloins are then covered and baked until they reach an internal temperature indicating medium doneness.
The glaze adds sweetness and a sticky texture that contrasts with the savory spice rub, while the searing step locks in juices, ensuring the pork remains tender. The chili powder and paprika introduce mild heat and smoky undertones without overpowering the sweet glaze.
To finish, the pork is uncovered and topped with more glaze to intensify the shine and flavor before broiling briefly to caramelize the surface. This creates a balanced dish featuring moist meat and a flavorful outer coating.
Using a digital thermometer is recommended to avoid overcooking. The target internal temperature is 145°F for medium doneness; cooking beyond this may dry out the pork.
Ingredients
- 2 pork tenderloin approximately 1 pound each
- 3 tbsp olive oil or canola or vegetable oil
- 2 tsp garlic powder
- 2 tsp salt
- 1/2 tsp black pepper fresh
- 1 tsp chili powder
- 1/2 tsp paprika
Glaze
- 3/4 cup brown sugar packed
- 1/3 cup maple syrup pure maple syrup, not pancake syrup or imitation maple syrup, or agave syrup
- 1 tbsp butter
Instructions
- Preheat oven to 400 degrees F.
- Combine garlic powder, salt, pepper, chili powder and paprika. Using clean hands, rub spice mixture over tenderloins to coat well.
- Heat oil in a large pan over medium high heat, and add tenderloins to the pan to brown on all sides (approximately 5-6 minutes total)
- While browning the pork, combine brown sugar, syrup and butter in a small saucepan. Cook on low, stirring constantly, for approximately three minutes or until smooth.
- If using an oven safe skillet, leave tenderloins in pan and coat with approximately half of the glaze mixture. If not using an oven safe skillet, transfer tenderloins to a 9x13 glass baking dish that has been sprayed with non-stick cooking spray, then cover with half of the glaze mixture.
- Cover and bake for approximately 18-20 minutes or until the internal temperature reaches 135 degrees. Remove from oven, remove foil and top with remaining glaze. Return to oven and bake for an additional 5-10 minutes or until the internal temperature reaches 140-145 degrees. Pork will continue to cook, due to carry over cooking, one removed from the oven
- Remove from oven and allow to rest for ten minutes.
Notes
- Use a digital thermometer to monitor pork doneness; aim for 145°F internal temperature for medium.
- Pork cooked past 145°F may become dry, so careful timing is important.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 266kcal | 13% |
| Carbohydrates | 40g | 13% |
| Protein | 18g | 36% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 60mg | 20% |
| Sodium | 852mg | 36% |
| Potassium | 430mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 37g | 74% |
| Vitamin A | 239IU | 5% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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