Brown Sugar Pork Tenderloin
User Reviews
5
Brown Sugar Pork Tenderloin
Description
The Brown Sugar Pork Tenderloin begins by cutting the tenderloin into four equal pieces for more even cooking. A spice rub combining cumin, cinnamon, brown sugar, mustard powder, salt, and pepper is applied thoroughly to coat the pork, adding savory, sweet, and warm spice notes. Cooking starts with searing the pork pieces in olive oil on medium-high heat to create a browned crust that enhances flavor.
After browning, the skillet goes into a 400°F oven to cook the pork through, reaching an internal temperature between 140°-145° to ensure it stays tender and slightly pink inside without drying out. The pork rests tented with foil for about ten minutes before slicing to allow juices to redistribute for moist results.
This method creates pork tenderloin with a spiced crust and tender interior that can be served sliced as a main dish. It's suitable for various side dishes and occasions where flavorful pork is desired.
If dry mustard is unavailable, Dijon mustard can be used as a substitute to maintain the mustard flavor profile.
Ingredients
- 1 pork tenderloin 1 ½ - 2 lbs
- 2 tablespoon olive oil
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon cumin
- 1 tablespoon brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon mustard powder dry
Instructions
- Preheat oven to 400°.
- Cut tenderloins in half making four equal size pieces.
- Mix together seasonings in a small bowl and rub all over pork tenderloin making sure to get on all sides and all nooks and crannies.
- Put 2 tablespoon olive oil in a cast iron skillet on medium high.
- Place pork tenderloin pieces into the pan.
- Cook for a minute or two, making sure to sear all sides (5-10 minutes total). We are just browning here because they will finish cooking in the oven.
- After browning on both sides place pan in the oven and cook for about 15-20 minutes until internal temperature is 140°-145°.
- Remove from oven and place tenderloins on a cutting board. Tent with foil and let rest for ten minutes while juices redistribute. Don't skip this step if you want juicy pork.
- Slice and serve.
Notes
- Resting the pork for 10 minutes after cooking is essential for juicy slices.
- Dijon mustard works as an alternative if you don't have dry mustard powder.
- Cutting the tenderloin into smaller pieces helps cook evenly and allows the spice rub to penetrate better.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 418 kcal
% Daily Value*
| Calories | 418kcal | 21% |
| Carbohydrates | 3g | 1% |
| Protein | 63g | 126% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 197mg | 66% |
| Sodium | 547mg | 23% |
| Potassium | 1214mg | 26% |
| Fiber | 0.3g | 1% |
| Sugar | 2g | 4% |
| Vitamin A | 20IU | 0% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 34mg | 3% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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