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.
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. Trust me you'll be using this brown sugar rub on everything.
It is so versatile, use it on chicken or skirt steak. It is just cumin, brown sugar, cinnamon, and dry mustard.
Ingredients for Easy Brown Sugar Pork Tenderloin
- pork tenderloin - It's usually 2 pieces and they are about 1 ½-2 pounds. They are frequently on sale and I'll stock up since this is a family favorite recipe and makes great leftovers.
- olive oil - Pantry staple and I buy mine at Costco.
- cumin - Love the smokey flavor of this!
- brown sugar - Brown sugar caramelizes and forms a crust on the pork tenderloin, so yummy.
- cinnamon - Cinnamon is great in savory dishes too.
- dry mustard - This is made from mustard seeds and adds so much flavor. You could also add 1 tablespoon dijon mustard or grainy mustard.
- salt and black pepper
How To Make Brown Sugar Pork Tenderloin
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. If your family is picky you can slice off the long pieces of fat on top of the pork loin.
- 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 tablespoon olive oil in a cast iron skillet on medium high heat.
- 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 the pan in the oven and cook for about 15-20 minutes until the internal temperature reaches 140°-145°. You must use an instant read meat thermometer.
- Remove from the 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 stovetop 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 it on the stove on low or a few minutes to dry it completely.
Sometimes I rub it with olive oil for a little extra love. It has never done me wrong.
The meat thermometer is key to ensuring that you do not overcook your pork tenderloin. I cannot stress this enough. 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.
Looking for more quick easy dinner ideas?
- Grilled Steak Tacos
- Tender London Broil
- Turmeric Salmon and Couscous
- Instant Pot Chicken Stir Fry
- Gluten Free Kung Pao Chicken
- Or check out my dinner recipe index here
Frequently Asked Questions about Pork Tenderloin
- How do you keep pork tenderloin from drying out? Two key points - Use an instant read meat thermometer to ensure the internal temperature reaches 145 degrees Fahrenheit without going over. Next, make sure you let it rest on a cutting board for a few minutes while it's covered with aluminum foil.
- How long do you cook pork tenderloin in the oven at 350 degrees Fahrenheit? Again use the instant-read thermometer but it should be around 20-25 minutes.
- How do I store leftover pork loin? Yes, it's so good leftover the next few days, just place it in an airtight container and store it in the refrigerator for up to three days. You can saute it up in a pan for a crispier piece or put in a quesadilla loaded up with cheese.
Brown Sugar Pork Tenderloin
Ingredients
- 1 pork tenderloin 1 ½ - 2 lbs
- 2 tablespoon olive oil
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon cumin
- 1 tablespoon brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon 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 tablespoon 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.
Louann Hedrick
Simply delicious!! My husband isn't normally a fan of pork tenderloin, but he loved this recipe. I served the sliced meat over homemade apple butter. I doubled the rub mix.
Karen Kelly
Thanks for letting me know!