Roasted Pork Tenderloin is crispy on the outside and juicy on the inside! This is a quick, healthy and easy way to prepare the best pork tenderloin. No marinating required! It’s delicious, gluten free and naturally low on carbs.
TAKES ONLY 30 MINUTES: Not only it’s unbelievably LOW IN CALORIES AND CARBS, but in only 30 minutes you get is a juicy, tender and delectable pork tenderloin. This delicious and easy recipe is uncomplicated enough for a quick weeknight dinner with the family, but will also be a hit at a dinner party.
Ingredients you will need for roasted pork tenderloin
If you want the overview of the ingredients, here’s what you’ll need:
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. Herbs – I used Italian Seasoning, but 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.
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.
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.
ROAST 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.
How to not overcook pork 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.
And that’s your Roasted Pork Tenderloin making its way onto your dinner weekly menu. Simple, isn’t it?
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Baked Pork Tenderloin
- 1.4 lb. pork tenderloin
- 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.
- 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.
- 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.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
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