Oven-Baked Pork Tenderloin with Dijon and Brown Sugar
Equipment
- Oven A standard oven preheated to 400°F is perfect.
- Baking dish or roasting pan A 9x13-inch baking dish works great. If you're aiming for even browning and more intense flavor, a cast iron skillet or dutch oven is excellent.
- Meat Thermometer This is the best way to ensure your pork is perfectly cooked—not dry, not raw.
- Aluminum foil For tenting the meat while it rests.
- Mixing bowl and brush For combining and applying the Dijon-brown sugar glaze.
Ingredients
- 1.5 to 2 pounds boneless pork tenderloin not pork loin; see FAQs for the difference
- 3 tablespoons Dijon mustard smooth, not whole grain
- 3 tablespoons brown sugar light or dark depending on preference
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon dried thyme optional but adds great earthy flavor
- ¼ teaspoon smoked paprika optional, for a subtle smoky undertone
For serving (optional)
- Chopped fresh parsley
- Pan juices for drizzling
Instructions
Preheat and Prep the Pork
- Preheat your oven to 400°F. Pat the pork tenderloin dry with paper towels—removing excess moisture helps it brown. Trim any silver skin (that silvery membrane on the surface) if your butcher hasn’t already done so.
Make the Glaze
- In a small bowl, mix together the Dijon mustard, brown sugar, minced garlic, olive oil, salt, pepper, thyme, and smoked paprika. This creates a thick, sticky glaze that will caramelize beautifully in the oven.
Coat the Tenderloin
- Place the pork in your baking dish or dutch oven. Using a spoon or brush, spread the glaze generously over the entire surface of the pork, making sure to coat all sides.
Roast to Perfection
- Bake uncovered in the preheated oven for 20–25 minutes or until the internal temperature reaches 145°F in the thickest part of the meat. Cooking time can vary slightly depending on your oven and the size of your tenderloin.
Let it Rest
- Remove the pork from the oven and cover it loosely with foil. Let it rest for 5–10 minutes. This allows the juices to redistribute throughout the meat, keeping it tender and juicy.
Slice and Serve
- Cut into ½-inch medallions and arrange on a serving platter. Spoon some of the pan juices over the slices and sprinkle with fresh parsley if desired.