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This Brown Sugar Pork Tenderloin is full of smoky, sweet spices and cooked to perfection to make a quick, healthy, weeknight dinner your family will love.

Hope you guys all had a great Easter and spent lots of time with your families. We headed to Pennsylvania to be with my husband’s family and as always it was perfect. Lots of cousins running around hugging, kissing and playing with the kids. Grandma made a delicious traditional Easter meal with all the trimmings. We all ate way too much but it is so worth it to spend time with such an amazing family. I really did get lucky with my in-laws!

Today I’m sharing my Brown Sugar Pork Tenderloin recipe with you because it’s perfect for those busy weeknights. I’ve been making it for ages and the kids gobble it up every time. The key is not to overcook the tenderloin and make it tough. This is by far my favorite spice mixture and I use it on everything. I have some already mixed up in a jar in my spice cabinet and you should too. It is so versatile, use it on chicken or skirt steak. It is just cumin, brown sugar, cinnamon and dry mustard.

This is a super easy, one pan dinner and you’ll find it the perfect addition to your weekly rotation. Stock up on pork tenderloin when it’s BOGO free and you are on your way to easy, peasy dinners! Here’s how to make the perfect Brown Sugar Pork Tenderloin:

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 tbsp 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. We are just browning here bc 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.

I cannot emphasize how much I love my cast iron skillet. It makes the perfect sear and easily goes from stove top to oven for perfectly cooked meats like this. Contrary to popular belief they are easy to take care of. Just make sure that they are dry. Wash it then dry carefully or place on the stove on low or few minutes to dry it completely. Sometimes I rub it with olive oil for a little extra love. It has never done my wrong. This is a kitchen essential for making quick, easy weeknight meals. Here’s the one I have: Lodge Cast Iron Skillet. I don’t have the cover for the handle but need it since I have burned myself more than once!

The other essential tool I couldn’t live without is my internal meat thermometer. No more guessing when your meat is done. I like the Palermo Meat Thermometer because it’s so easy to use. We use it when grilling and cooking indoors. Trust me, this will change your cooking forever. You cannot guess when meat is done and cutting into just makes all the juices run out.

Brown Sugar Pork Tenderloin

This Brown Sugar Pork Tenderloin is full of smoky, sweet spices and cooked to perfection to make a quick, healthy, weeknight dinner your family will love.

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Course: Dinner

Cuisine: American

Servings:

Author: Karen Kelly

Ingredients

1 pork tenderloin 1 1/2 - 2 lbs
2 tbsp olive oil
1 tsp salt
1/4 tsp pepper
1 tbsp cumin
1 tbsp brown sugar
1 tsp cinnamon
1 tsp dry mustard

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 tbsp 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.