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Easy Baked Pork Tenderloin
This baked pork tenderloin recipe is perfectly juicy and melt-in-your-mouth tender. No searing is required, so it's fast and has minimal prep! It's ready in just over 30 minutes.
Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 6
Calories: 270 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 2 pork tenderloins about 1 pound each
- 2 tablespoons brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/4 teaspoon pepper or to taste
- 1/4 cup butter cut into pats
- chopped parsley optional, to taste
Instructions
- Preheat your oven to 400F and move the rack to the middle position.
- Prep the tenderloins by cutting off any excess fat and the silver skin (the tough part that may cover some of each tenderloin). Pat the tenderloins dry with paper towel.
- Add the spice rub ingredients (brown sugar, smoked paprika, garlic powder, onion powder, chili powder, Italian seasoning, salt & pepper) to a small bowl and stir together. Coat the tenderloins all over with the spice rub.
- Add the pork tenderloins to a 9x13 (or similar size) baking dish and place the butter pats on top.
- Bake, uncovered, for about 25 minutes or until the pork has reached 145F. Let it rest 5-10 minutes before slicing it into medallions so it remains juicy.
- Pour the pan juices over the pork (they're also great over a side dish like mashed potatoes) and sprinkle with chopped parley if desired.
Cup of Yum
Notes
- Serves 6-8 depending on portion size. Halve all ingredients if you want to make one (one pound) pork tenderloin.
- This recipe is NOT for pork loin, which is a different, tougher cut of meat and will need to be cooked for longer.
- Pork that's 145F in the thickest part is safe to eat. Farming practices have changed over the years, and it's no longer recommended to overcook pork. This recipe, by the time it's finished resting, yields pork that is slightly more cooked than the 145F but may still have some pink in the middle (this is totally safe!). Use an instant read meat thermometer so you never over or undercook meat again.
- This recipe is also in the Salt & Lavender: Everyday Essentials cookbook.
Nutrition Information
Calories
270kcal
(14%)
Carbohydrates
5g
(2%)
Protein
32g
(64%)
Fat
13g
(20%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
119mg
(40%)
Sodium
534mg
(22%)
Potassium
631mg
(18%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
509IU
(10%)
Vitamin C
1mg
(1%)
Calcium
24mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 270
% Daily Value*
| Calories | 270kcal | 14% |
| Carbohydrates | 5g | 2% |
| Protein | 32g | 64% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 119mg | 40% |
| Sodium | 534mg | 22% |
| Potassium | 631mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 509IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 24mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.