Oven Roasted Pork Tenderloin with Brown Sugar Garlic Glaze
Elevate your dinner table with this irresistibly succulent Oven Roasted Pork Tenderloin with Brown Sugar Garlic Glaze. Perfectly seasoned with a savory blend of smoked paprika, salt, and pepper, the tenderloin is seared to golden perfection before roasting to juicy tenderness. The standout feature of this recipe is the rich, caramelized glaze made with brown sugar, garlic, soy sauce, Dijon mustard, and a splash of apple cider vinegar, giving the pork a mouthwatering balance of sweet and tangy flavors. With just 15 minutes of prep and a quick 25-minute roast, this dish is a showstopper that's surprisingly easy to make. Serve it sliced into medallions, garnished with fresh parsley, and watch it become the highlight of your family dinner or special occasion. Perfect for anyone searching for a quick, delicious, and impressive pork tenderloin recipe!
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Recipe Information
Ingredients
- 1.5 lbs Pork tenderloin
- 2 tbsp Olive oil
- 1 tsp Salt
- 0.5 tsp Black pepper
- 4 cloves Garlic cloves, minced
- 3 tbsp Brown sugar
- 1 tbsp Dijon mustard
- 1.5 tbsp Soy sauce
- 1 tsp Apple cider vinegar
- 0.5 tsp Smoked paprika
- 2 tbsp Fresh parsley, chopped (optional garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and set aside.
Trim any silver skin or excess fat from the pork tenderloin. Pat the tenderloin dry with paper towels.
Rub the tenderloin with 1 tablespoon of olive oil. Season the pork with salt, black pepper, and smoked paprika, ensuring an even coating on all sides.
Heat the remaining 1 tablespoon of olive oil in a large, oven-safe skillet over medium-high heat. Once hot, sear the pork tenderloin for 1-2 minutes on each side until golden brown. Remove from heat.
In a small bowl, mix the minced garlic, brown sugar, Dijon mustard, soy sauce, and apple cider vinegar to create the glaze.
Brush half of the glaze over the seared pork tenderloin, ensuring it is coated evenly.
Transfer the skillet (or the pork tenderloin if using a baking sheet) to the preheated oven. Roast for 20-25 minutes or until the internal temperature reaches 145°F (63°C) when checked with a meat thermometer.
Halfway through roasting, brush the remaining glaze over the pork to build flavor and caramelization.
Once cooked, remove the pork tenderloin from the oven and let it rest for 5-7 minutes to retain its juices.
Slice the pork tenderloin into medallions and garnish with freshly chopped parsley, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1306 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.3 g | 66% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 463 mg | 154% | |
| Sodium | 5543 mg | 241% | |
| Total Carbohydrate | 34.0 g | 12% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 26.5 g | ||
| Protein | 170.7 g | 341% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 104 mg | 8% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 3366 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
