Brown Sugar and Garlic Pork Tenderloin is juicy and tender thanks to my special blend of olive oil, fresh garlic and brown sugar. This is a quick, healthy and easy way to prepare the best pork tenderloin in just 30 minutes with no marinating required!
If you enjoy pork tenderloins as much as I do, you might also like Dijon Mustard Pork Tenderloin and Pork Tenderloin with Pineapple Salsa.
What's so special about this recipe
Pork tenderloin is a bland, tender cut that needs flavor obtained through short, hot cooking and the use of a spice rub ( I also did this in Pork Tenderloin with Chimichurri Sauce). Here we will be using a hot cast iron skillet, a superb heat conductor, to lock in the buttery juices and brown sugar garlic mixture to infuse the flavor and texture.
We will also be making several incisions on top of the tenderloin to infuse it inside out with the spice rub -this is a tried and true method of always getting a super juicy pork tenderloin with minimal effort!
Key Ingredients
- Pork tenderloin: Use one pound of regular non-marinated tenderloin.
- Brown sugar: I used dark brown sugar, which has a higher ratio of molasses to refined cane sugar, but you can use regular brown sugar as well. Dark brown sugar results in a MORE rich complex flavor which I prefer.
- Garlic: Use fresh garlic and chop it up with a knife.
- Italian seasoning: I use Italian seasoning but you can use whatever you have - just make sure you love it. For example, Herbs de Provence is a good choice too.
- Olive oil: Using olive oil for baking cuts down on "bad" cholesterol and saturated fat. It also adds extra antioxidants and vitamin E, giving your baked pork tenderloin a heart-healthy boost. I always use extra virgin olive oil.
Equipment
- Oven proof skillet: I used cast iron pan to make this oven roasted tenderloin, but you can also use dutch oven. Both conduct heat very well and ensure even cooking that preserves moisture.
- Small plate: You will need it to prepare the topping for the tenderloin. Alternatively, you can also use a small bowl.
- Pastry brush : The brush will allow you to spread the topping evenly over the pork. You can also use a spoon.
- Knife: To make incisions on top of the tenderloin
Brown Sugar, Garlic & Herb Mixture
In a small plate prepare the herb mixture by mixing brown sugar, chopped garlic, Italian seasoning and coarse salt.
Add olive oil and combine well with a whisk or a fork. I used a knife:).
Place the pork tenderloin into the pan and make 5-6 incisions across the tenderloin.
Stuff these incisions with Brown Sugar, Garlic and Herb Mixture: This will ensure that the amazing flavors of garlic, brown sugar and herbs will be spread throughout the tenderloin.
Lastly, using a pastry brush, cover the tenderloin with the mixture on top and all sides, except the bottom.
Bake at 350 F for approximately 30minutes, until internal cooking temperature reaches at least 145 F (for pink looking tenderloin) or 160 F (for white looking tenderloin). Remove from the oven and rest for 5 minutes. Slice and serve.
Baked Pork Tenderloin
Equipment
- cast iron skillet or ceramic oven safe skillet
- 2 Plates
- Brush
- knife
Ingredients
- 1.4 lb. pork tenderloin
Brown Sugar Garlic and Herb Mixture
- 1.5 tablespoon olive oil
- 4 garlic cloves chopped
- 2 tablespoon brown sugar
- 2 teaspoon Herbs de Provence
- 2 teaspoon Italian seasoning
- ½ teaspoon sea salt coarse
Instructions
- Preheat oven to 350 F.
Brown Sugar, Garlic and Herb Mixture:
- In a small plate prepare the herb mixture by mixing olive oil, chopped garlic, brown sugar, Herbs de Provence, Italian seasoning and salt.
Prepping Tenderloin:
- Place the tenderloin in the oven safe dish, such as cast iron, dutch oven or on a baking sheet. Make 5-6 incisions across the tenderloin.
- Stuff these incisions with Brown Sugar, Garlic and Herb Mixture. This will ensure that the amazing flavors of garlic, brown sugar and herbs will be spread throughout the tenderloin.
- Using a pastry brush cover the tenderloin with the remaining mixture on top and all sides, except the bottom.
Roasting Tenderloin:
- Roast at 350 F for approximately 30 minutes, until internal cooking temperature reaches at least 145 F (for pink looking tenderloin) or 160 F (for white looking tenderloin). Remove from the oven and rest for 5 minutes. Slice and serve.
Tips for tender melt-in-your-mouth tenderloin
Lean means act fast: Pork tenderloin is usually fairly lean, so it's important to not overcook it. It can quickly turn from tender and juicy to dry and chewy, so check the internal temperature and remove the pork from the pan right away the meat registers 140 to 145 F in the thickest part of the meat.
Pink is OK: It's perfectly normal and fine for the pork to be a little pink inside, as long as it has reached the correct temperature in the thickest part of the meat. To reach a white color inside, make sure the thermometer shows 155 F to 160 F.
Takes only 30 minutes: In only 30 minutes you will get is a juicy, tender and delectable pork tenderloin that will deliciously melt in your mouth!
What should I serve it with
Pair this tenderloin with the delicious Creamy Garlic Potatoes, Garlic Butter Spaghetti, or Warm Quinoa and Brussels Sprouts Salad for the ultimate dinner combination!
And that's your Roasted Pork Tenderloin making its way onto your dinner weekly menu. Simple, isn't it?
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Nancy says
Do you cover it to cook?
Olya says
I cooked it uncovered.
Jim says
My wife and I loved the recipe. I added another tablespoon of brown sugar. Don’t forget to use the sauce in the cast iron skillet to make it extra juicy!
J. Hunter says
Herbal flavour overpowering,
Christine says
I was disappointed in this recipe. Pork tenderloin is on the menu at my house often, but this recipe is not a keeper. Nonody liked it.
Christina says
Can I put cut potatoes in the dutch oven with the pork??
Olya says
There won't be enough time for potatoes to cook together with the tenderloin.
Marsha says
Can I cook two tenderloins together in the same amount of time? Both about 1 pound each.
Olya at Whatsinthepan says
Yes, same amount of time. Just check for desired doneness with the meat thermometer.