Description

This juicy and tender pork tenderloin is baked to perfection with a simple seasoning blend that highlights the natural flavors of the meat. It’s an easy, foolproof recipe that’s perfect for weeknight dinners or special occasions. The result is a flavorful, melt-in-your-mouth pork dish that will have everyone asking for seconds.

Ingredients

Scale

2 pork tenderloins (about 1 pound each)
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons honey or brown sugar (optional, for a touch of sweetness)

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Instructions

Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil for easy cleanup.
Prepare the Tenderloins: Trim any silver skin from the pork tenderloins. Pat them dry with paper towels.
Season the Meat: In a small bowl, mix garlic powder, onion powder, smoked paprika, dried thyme, salt, and black pepper. Rub the tenderloins with olive oil, then sprinkle the seasoning blend evenly over both.
Sear for Flavor (Optional): Heat a skillet over medium-high heat. Sear the tenderloins on all sides for about 2 minutes per side to lock in flavor.
Bake the Pork: Transfer the tenderloins to the prepared baking sheet. If using honey or brown sugar, drizzle it over the top. Bake in the preheated oven for 20–25 minutes or until the internal temperature reaches 145°F (63°C).
Rest and Slice: Remove from the oven and let the pork rest for 5–10 minutes before slicing. This allows the juices to redistribute, keeping the meat moist.
Serve: Slice the pork tenderloin into medallions and serve with your favorite sides, like roasted vegetables or mashed potatoes.

Notes

To ensure juicy pork, use a meat thermometer and avoid overcooking.
For a glaze, mix 1 tablespoon Dijon mustard with 2 tablespoons honey and brush it over the tenderloins during the last 5 minutes of baking.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.