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frontal view of sliced baked pork tenderloin
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Baked Pork Tenderloin

This easy baked pork tenderloin is juicy, flavorful, and topped with a brown sugar spice rub that creates the perfect crust. Finished with butter and baked on a bed of onions for extra flavor—this is weeknight pork made next-level.
Prep Time10 minutes
Cook Time25 minutes
Resting10 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Difficulty: Easy
Servings: 6 servings
Calories: 271kcal
Author: Nora from Savory Nothings

Ingredients

For the pork:

  • 2 pork tenderloins about 1 lb each
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon olive oil

Spice rub:

  • 2 tablespoons brown sugar
  • 1 teaspoon ground paprika
  • 1 teaspoon smoked paprika or 2 teaspoons regular
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • ¼ teaspoon black pepper

For baking:

  • 1 medium yellow onion thinly sliced (optional)
  • 3 tablespoons unsalted butter cut into small pats

Instructions

  • Prep:
 Set your oven to 400°F and position the rack in the center. Trim the tenderloins of excess fat and silver skin. Pat dry with paper towels.
    2 pork tenderloins
  • Apply wet rub: 
In a small bowl, mix together Dijon, Worcestershire, and olive oil. Rub all over both tenderloins. Let sit 5-10 minutes.
    1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon olive oil
    raw pork tenderloins brushed with wet rub on lined baking sheet
  • Add dry rub: 
In another bowl, stir together the spice rub. Sprinkle and pat this spice rub evenly over the wet-rubbed pork.
    2 tablespoons brown sugar, 1 teaspoon ground paprika, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, ¼ teaspoon black pepper
    raw pork tenderloins brushed with wet rub and dry rub on lined baking sheet
  • Layer the baking dish:
 Arrange the sliced onion in the bottom of a 9x13-inch baking dish, if using. Lay the pork tenderloins directly on top of the onions. Dot the tops of the tenderloins with the butter pats.
    1 medium yellow onion, 3 tablespoons unsalted butter
    seasoned pork tenderloins in white baking dish on bed of slice onions and topped with slices of butter
  • Bake:
 Roast uncovered for about 25 minutes, or until the thickest part of the pork reaches 145°F on an instant-read thermometer.
    baked pork tenderloins in white baking dish on bed of sliced onions
  • Rest & serve:
 Remove from the oven and let rest for 5–10 minutes before slicing into medallions. Spoon the pan drippings over the pork for serving.

Notes

  • Use 2 tenderloins: Most packs come with two smaller tenderloins—perfect for feeding a family or having leftovers.
  • Don’t skip the wet rub: It helps the spices stick and adds flavor. Bonus: It acts like a mini marinade while the oven preheats.
  • Trim the silver skin: It’s tough and chewy—take 2 minutes to remove it and your pork will be way more tender.
  • Check doneness early: Pork can go from juicy to dry fast. Start checking at 23–25 minutes and pull it at 145°F for perfectly moist slices.
  • Want extra flavor? Slice the pork and spoon the pan juices over before serving. The butter + spice combo is chef’s kiss.

Nutrition

Serving: 1serving | Calories: 271kcal | Carbohydrates: 6.3g | Protein: 21.8g | Fat: 16.8g