Healthy Baked Pork Tenderloin

If you ask me, baked pork tenderloin is one of those no-fail dishes that always hits the spot.

This lean cut of meat turns out juicy and tender when cooked just right, making it perfect for both weeknight dinners and special occasions. The outside develops a nice golden crust while the inside stays moist and flavorful.

It’s seasoned with a simple blend of herbs and spices that most of us already have in our pantry, then roasted until it’s cooked through but still nice and juicy. A quick rest after cooking lets all those good flavors settle in.

It’s a fuss-free main course that pairs well with just about any side dish, making it my go-to choice when I want something reliable and satisfying.

What Kind of Pork Tenderloin Should I Use?

When shopping for pork tenderloin, look for pieces that are pinkish-gray in color and have a small amount of marbling throughout. Regular pork tenderloin (not pre-seasoned or marinated) is your best bet for this recipe since we’re adding our own seasoning blend. You’ll find these typically weigh about 1 pound each, which is perfect for this recipe – and if your package contains two tenderloins, that’s exactly what you need. Just make sure you’re actually getting tenderloin and not pork loin, which is a different, larger cut that requires different cooking times. For the best results, choose tenderloins that are uniform in thickness, which helps ensure even cooking from end to end.

Options for Substitutions

Let me share some helpful substitution tips for this pork tenderloin recipe:

• Pork tenderloin: While pork tenderloin gives the best results for this recipe, you could use pork loin – just note that you’ll need to adjust cooking time as pork loin is thicker. Add about 20-25 minutes to the cooking time.
• Brown sugar: You can swap brown sugar with honey or maple syrup – use the same amount. If using honey, brush it on during the last 10 minutes of cooking to prevent burning.
• Smoked paprika: Regular paprika works fine here, though you’ll miss some of that smoky flavor. You could add 1/4 teaspoon of cumin to regular paprika to get a bit of that smokiness back.
• Mixed Italian herbs: Don’t have the mix? Use any combination of dried oregano, basil, and thyme – about 1/3 teaspoon of each will do the trick.
• Butter: You can use olive oil instead of butter, or even try ghee. Use the same amount as called for in the recipe.
• Parsley: Since it’s optional, you can skip it or use other fresh herbs like cilantro or chives for garnish.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking pork tenderloin is overcooking it, which can turn this naturally lean cut into a dry, tough disappointment – use a meat thermometer and remove the pork from the oven when it reaches 145°F (it will continue cooking while resting). Another common error is not letting the meat come to room temperature before cooking, so take it out of the fridge 30 minutes before you start, which helps ensure even cooking throughout. Skipping the resting period is a third mistake to avoid – always let your tenderloin rest for 5-10 minutes after cooking, covered loosely with foil, allowing the juices to redistribute throughout the meat. For the best flavor and texture, remember to pat the meat dry before adding your seasonings, and don’t forget to give it a quick sear in a hot pan before transferring to the oven – this creates a delicious crust while sealing in the juices.

What to Serve With Baked Pork Tenderloin?

This juicy pork tenderloin pairs perfectly with classic comfort food sides that can soak up all those tasty pan drippings. Mashed potatoes or roasted sweet potatoes are my go-to choices, but rice pilaf works great too. For vegetables, I like to add some roasted Brussels sprouts, green beans, or asparagus right on the same pan during the last 15-20 minutes of cooking – this way they pick up all those good flavors from the pork. If you want to keep things super simple, a fresh green salad with a light vinaigrette and some dinner rolls on the side will round out your meal nicely.

Storage Instructions

Keep Fresh: Let your baked pork tenderloin cool down completely, then wrap it tightly in aluminum foil or place it in an airtight container. It’ll stay good in the fridge for up to 4 days. The leftovers make amazing sandwiches or can be sliced thin for salads!

Freeze: This pork freezes really well! Cut it into portions, wrap tightly in plastic wrap, then place in a freezer bag with the air squeezed out. It’ll keep its quality for up to 3 months in the freezer. Just remember to label it with the date!

Reheat: To keep the meat juicy when reheating, wrap it in foil and warm it in the oven at 325°F for about 20-25 minutes. You can also slice it before reheating – it’ll warm up faster and more evenly. If you’re in a hurry, microwave it in 30-second intervals, but be careful not to overcook it or it might get tough.

Preparation Time	15-20 minutes
Cooking Time	25-30 minutes
Total Time	40-50 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2000-2200
• Protein: 160-180 g
• Fat: 130-150 g
• Carbohydrates: 10-15 g

Ingredients

• 2 pork tenderloins (roughly 1 pound each)
• 2 tablespoons of brown sugar
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon chili powder
• 1 teaspoon mixed italian herbs
• 1 teaspoon salt
• 1/4 teaspoon black pepper (or adjust to taste)
• 1/4 cup butter (sliced into pieces)
• Chopped parsley (optional, as desired)

Step 1: Preheat the Oven and Prepare the Tenderloins

Start by preheating your oven to 400°F (200°C) and ensure the oven rack is in the middle position for even heat distribution.

Prepare the pork tenderloins by trimming off any excess fat and the silver skin—this is the tough part that may cover some of each tenderloin.

Use paper towels to pat the tenderloins dry; this will help the spice rub adhere better.

Step 2: Make and Apply the Spice Rub

In a small bowl, combine the spice rub ingredients: brown sugar, smoked paprika, garlic powder, onion powder, chili powder, Italian seasoning, and salt & pepper.

Mix these ingredients together well.

Generously coat the tenderloins all over with the spice rub, ensuring every part is well-seasoned.

Step 3: Prepare the Baking Dish

Place the seasoned pork tenderloins into a 9×13 (or a similarly sized) baking dish.

Distribute pats of butter on top of the tenderloins evenly.

The butter will melt during baking and help keep the pork moist and flavorful.

Step 4: Bake the Tenderloins

Bake the tenderloins uncovered for about 25 minutes, or until the internal temperature of the pork reaches 145°F (63°C).

Using a meat thermometer can help ensure accuracy.

Once done, allow the pork to rest for 5-10 minutes before slicing.

This resting period helps the meat retain its juices, making it tender and moist.

Step 5: Serve and Garnish

After resting, slice the pork into medallions.

Pour the flavorful pan juices over the sliced pork; these juices also pair wonderfully with sides like mashed potatoes.

If desired, sprinkle with freshly chopped parsley for an added burst of color and flavor.

Serve and enjoy!