Easy Baked Pork Tenderloin

• servings: 6 to 8 servings
• active time: Prep: 10 minutes
• total time: 35 minutes

Ingredients

2 pork tenderloins about 1 pound each

1/4 cup of brown sugar

2 teaspoons of smoked paprika

2 teaspoons of garlic powder

2 teaspoons of onion powder

2 teaspoons of chili powder

2 teaspoons teaspoon of salt

1/2 teaspoon of pepper or to taste

1/4 cup of stick butter cut into thin slices

Chopped parsley optional, to taste

Canola oil to coat roast with

Alternate dry rub:

2 teaspoons of chili powder

1/2 teaspoon of smoked paprika

1/2 teaspoon of salt

1/3 cup of dark brown sugar

1/4 teaspoon of cumin

1/4 teaspoon of turmeric

1/4 teaspoon of white pepper

Canola oil to coat roast with

Alternate 2 rub:

2 tablespoons chili powder

1 teaspoon paprika

2 teaspoon salt

1/2 cup brown sugar

1/2 teaspoon cumin

1/2 teaspoon black pepper

canola oil to coat the roast with

Directions

1. Preheat your oven to 400F and move the rack to the middle position.

2. Prep the tenderloins by cutting off any excess fat and the silver skin (the tough part that may cover some of each tenderloin). Pat the tenderloins dry with paper towel. Spray with canola oil to help seasoning to stick.

3. Add the spice rub ingredients to a small bowl and stir together. Coat the tenderloins all over with the spice rub.

4. Add the pork tenderloins to a 9×13 (or similar size) baking dish in a roasting bag and place the butter pats on top. Cook them side by side, or tie them together putting large ends with the smaller ends.

5. Bake, uncovered, for about 25 minutes or until the pork has reached 140F if side by side, 30 minutes if tied together. Let it rest 5-10 minutes before slicing it into medallions, so it remains juicy. The temperature should exceed 145F during carryover cooking during the resting period.

6. Pour the pan juices over the pork (they're also great over a side dish like mashed potatoes) and sprinkle with chopped parsley if desired.

Notes

• Try a rub used for pork butte or ribs.

Serves 6-8 depending on portion size. Halve all the ingredients if you want to make one (one pound) pork tenderloin.

• This recipe is NOT for pork loin, which is a different, tougher cut of meat and will need to be cooked for longer.

• Pork that’s 145F in the thickest part is safe to eat. Farming practices have changed over the years, and it’s no longer recommended to overcook pork. This recipe, by the time it’s finished resting, yields pork that is slightly more cooked than the 145F but may still have some pink in the middle (this is totally safe!).

Nutrition

• Calories: 270
• Saturated Fat: 7g
• Unsaturated Fat: 5 g
• Cholesterol: 119 mg
• Sodium: 534 mg
• Total Carbohydrate: 5 g