Easy Brown Sugar Garlic Pork Tenderloin

5 from 13 votes

Easy Brown Sugar Garlic Pork Tenderloin

This Brown Sugar Garlic Pork Tenderloin is juicy, tender, and packed with flavor! It’s the perfect entrée for family dinners, meal prep, or even date night. Made with a yummy spice rub and a brown sugar glaze, this pork tenderloin will easily become your new favorite dish to whip up!

Prep Time10

Cook Time20

Total Time30

Course: Main

Cuisine: American

Diet: Low Fat

Servings:

Calories: 244kcal

Author: Brianna May

Equipment

Ingredients

1.5 pound pork tenderloin

Rub

1 Tablespoon olive oil
1 teaspoon smoked paprika
¾ teaspoon Morton kosher salt*
½ teaspoon EACH granulated garlic, chili powder, & ground mustard
fresh cracked black pepper

Brown Sugar Garlic Glaze

2 Tablespoons EACH apple cider vinegar, brown sugar, honey, & soy sauce
4-5 cloves garlic

Instructions

Preheat the oven to 450 degrees. In a small bowl, combine the olive oil, paprika, salt, garlic, chili powder, and mustard powder until a thick paste forms.
1 Tablespoon olive oil, 1 teaspoon smoked paprika, ¾ teaspoon Morton kosher salt*, ½ teaspoon EACH granulated garlic, chili powder, & ground mustard
On a baking sheet lined with parchment, pat dry the pork tenderloin with paper towels.
1.5 pound pork tenderloin
Tuck the skinny end of the pork tenderloin in so the tenderloin is equally thick across.
Use a brush or your hands to rub the pork with the spice paste.
Roast for 20-25 minutes or until the internal temperature is 145-150 degrees. Optional: Broil on high for 1-2 minutes for a darker crust. Let the tenderloin rest for 5 minutes.
While the pork roasts, add the vinegar, brown sugar, honey, soy, and garlic into a small pan.
2 Tablespoons EACH apple cider vinegar, brown sugar, honey, & soy sauce, 4-5 cloves garlic
Bring to a rolling boil and boil, stirring occasionally for 2-3 minutes. Remove from the heat. The glaze will not thicken until it cools.
Brush the pork tenderloin with the glaze.
Slice into medallions and serve.

Notes

Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
Pat the pork dry. For the juiciest brown sugar garlic pork tenderloin, it's necessary to pat the outside of the pork dry. This step allows the pork to gain a crispy crust in the oven while staying moist inside.
Use a meat thermometer. Since the brown sugar garlic pork tenderloin cooking time can vary, depending on the cooking method and even from oven to oven, it's best to check doneness with a meat thermometer. The roasted pork tenderloin is done when it has an internal temp of about 150F.
Allow the pork to rest. If you cut into the pork right after it comes out of the oven, you'll lose a lot of the natural juices (aka what makes the pork moist). You're letting the natural juices redistribute throughout the tenderloin by allowing it to sit for a few minutes.
Don’t skip the glaze. While the spice rub adds quite a bit of flavor to the pork, the recipe is not the same without the glaze. The ingredients in the glaze help create a complex taste and balance out the rub's flavors.

Nutrition