Sugar N Spice Pork Tenderloin from the James Beard House
Elevate your dinner table with the irresistible Sugar N Spice Pork Tenderloin, a James Beard House-inspired recipe that perfectly balances sweet, savory, and spicy flavors. Featuring a tender pork tenderloin coated in a luscious brown sugar and spice rub—highlighted by smoky paprika, warm cinnamon, and a kick of cayenne—this dish is seared to golden perfection and finished in the oven for a beautifully juicy interior. A drizzle of buttery pan jus imparts richness, while a sprinkle of fresh parsley adds a fresh, herbaceous touch. Ready in under 45 minutes, this elegant yet approachable recipe is perfect for weeknight dinners or special occasions. Serve it with roasted vegetables or a hearty grain for a complete, flavor-packed meal.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 2 pieces Pork tenderloin
- 3 tablespoons Brown sugar
- 2 teaspoons Paprika
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground cinnamon
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 tablespoons Fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
In a small bowl, mix together the brown sugar, paprika, cumin, cinnamon, cayenne pepper, garlic powder, salt, and black pepper to create the seasoning rub.
Trim any silver skin or excess fat from the pork tenderloins. Pat the pork dry with paper towels.
Rub the seasoning mixture evenly over both pork tenderloins, ensuring they are fully coated.
Heat the olive oil in a large, oven-safe skillet over medium-high heat.
Once the oil is hot, add the pork tenderloins to the skillet. Sear them on all sides until golden brown, about 2-3 minutes per side.
Add the unsalted butter to the skillet and spoon the melted butter over the pork as it sears.
Transfer the skillet to the preheated oven and roast the pork for 12-15 minutes, or until the internal temperature reaches 145°F (63°C).
Remove the skillet from the oven and let the pork rest for 5-10 minutes before slicing.
Arrange the sliced pork on a serving platter and garnish with freshly chopped parsley. Serve immediately.
Nutrition Facts
Calories |
461 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.5 g | 26% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 1261 mg | 55% | |
| Total Carbohydrate | 12.1 g | 4% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 9.8 g | ||
| Protein | 56.5 g | 113% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 45 mg | 3% | |
| Iron | 3.9 mg | 21% | |
| Potassium | 1144 mg | 24% | |
*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.
