This Brown Sugar, Garlic and Herb Pork Tenderloin is juicy and tender on the inside, with a sweet garlicky crust on the outside, only 45 minutes from start to finish! It’s full of amazing flavors: brown sugar, a hint of garlic, thyme, oregano and rosemary. No marinade or searing required!
You can make Brown Sugar, Garlic and Herb Pork Tenderloin in an oven safe skillet, such as cast iron pan or dutch oven. You can also use a baking dish or a baking sheet. I used a cast iron skillet here.
This oven roasted pork tenderloin just might be the easiest and tastiest meat that will ever grace your kitchen table. There’s no major preparation involved – just season the pork tenderloin with the amazing garlic and sugar paste and into the oven it goes!
How to buy Tenderloin?
I often see pork tenderloins sold packaged in a marinade. Make sure to not buy one of those in order to control the amount of salt and seasoning. In this recipe you will see how easy and very quick you can roll a pork tenderloin in some brown sugar, garlic and spices and make the best out of it.
The ingredient list for this roasted pork tenderloin is so simple and short – you probably have all of them in your pantry: pork tenderloin itself, brown sugar, garlic, Italian seasoning and olive oil!
So if you’re in the mood for a simple dinner of something roasted or need to shake up your usual meal routine, this Brown Sugar, Garlic and Herb Pork Tenderloin is your ticket. Pork tenderloin is one of the easiest and most relaxed cuts of meat to work with – trust me – I made 3 different pork tenderloin recipes in the last month alone and every single one came out perfectly!
To begin with, prepare the following Brown Sugar, Garlic and Herb Mixture:
In a small plate prepare the herb mixture by mixing olive oil, brown sugar, chopped garlic, Italian seasoning and coarse salt.
Mix with a fork or a knife until well combined:
Place the pork tenderloin into the pan and make 5-6 incisions across the tenderloin as shown in the picture below:
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:
To finish preparing this Brown Sugar, Garlic and Herb Pork Tenderloin for the oven, use a pastry brush cover it 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 Tenderloin:
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. 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 Brown Sugar, Garlic and Herb Pork Tenderloin. Simple, isn’t it?
Hungry for more pork? How about boneless pork chop recipes? I have several tasty and quick recipes here:
Honey Balsamic Pork Chops
Pork Chops in Creamy Garlic and Herb Wine Sauce
If you are looking for pork tenderloin or pork loin recipes, you might find these recipes interesting:
Mustard, Garlic and Herb Crusted Tenderloin
Brown Sugar Dijon Glazed Pork Loin with Carrots, Apples and Sweet Potatoes
How about Instant Pot pork ribs? Check out this amazingly flavorful and quick recipe: Instant Pot Country Style Pork Ribs in BBQ Sauce
Brown Sugar, Garlic and Herb Pork Tenderloin
Ingredients
- 1.4 lb. pork tenderloin
Brown Sugar Garlic and Herb Mixture
- 1.5 tbsp olive oil
- 4 garlic cloves chopped
- 2 tbsp brown sugar
- 2 tsp Herbs de Provence
- 2 tsp Italian seasoning
- 1/2 tsp 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.
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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!
Herbal flavour overpowering,
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.
Can I put cut potatoes in the dutch oven with the pork??
There won’t be enough time for potatoes to cook together with the tenderloin.
Can I cook two tenderloins together in the same amount of time? Both about 1 pound each.
Yes, same amount of time. Just check for desired doneness with the meat thermometer.