This one-pan pork tenderloin has a rub that’s bursting with flavor and creates a delicious pan sauce. You will not be disappointed with this easy main dish and let me tell you it is a crowd pleaser in the Macomber family. When I make this dish I pair it with grilled asparagus and red potatoes. It also tastes very delightful with a full bodied merlot or a toasted oak chardonnay.

This family favorite it is perfect for large dinner parties or just for two people, I am constantly on the go, so I search for meals that not only offer an easy clean up, but provide enough leftovers for another meal. I sincerely hope you enjoy making this recipe and more importantly eating this recipe as much as I did.

Let’s get started! First, take the spices and mix them together in a small bowl.

1 Tbsp. brown sugar
2 tsp salt
¼ tsp black pepper
½ tsp chili powder
½ tsp dry mustard
½ tsp cumin

Next, Place the tenderloin in a medium-sized bowl, and pour the spice mixture over the top.

Take the bowl of spices and pour over the raw meat. Using your hands, rub the spices all over the tenderloin. Try to get as much of the spices to coat the meat as possible.

You don’t want to leave any flavor in the bowl!

Using tongs, place the tenderloin into a large, oven-safe skillet and sear with oil for two minutes.

** (If you don’t have an oven-safe skillet, brown the pork in any large skillet, and then transfer to a sheet pan before putting into the oven.)

When you begin grilling a helpful hint is to preheat your oven to 400 degrees, by the time you finish searing the oven should be ready to go!

Flip the tenderloin with the tongs and sear the other side for another two minutes. Do this a few more times until the whole outside of the tenderloin is seared. Don’t be worried if parts of the tenderloin look burned. The brown sugar will caramelize in the pan and on the meat, which will make some spots look burned, but this is where so much of the flavor comes from.

Once the meat is seared on all sides, transfer the whole pan to the preheated oven.

After 15 minutes, flip the tenderloin over. Put back in the oven to roast for 15-20 more minutes.

Roast until the thermometer registers 160°F.

Once the meat reaches the desired temperature, pull it from the oven.

Let the pork rest in the pan for 10 minutes. While the pork is resting, place the butter in the hot pan to melt.

After the tenderloin has rested, transfer to a cutting board and slice into medallions.

With a spatula, scrape up any bits from the bottom of the pan that easily come up, and mix all the juices together.

Pour the juices onto the sliced pork, and top with chopped parsley, and enjoy!

Full Recipe:

Oven-Roasted Pork Tenderloin

Serves 4

1 Tbsp. brown sugar
2 tsp salt
¼ tsp black pepper
½ tsp chili powder
½ tsp dry mustard
½ tsp cumin
1 pork tenderloin (about 1 lb.)
2 Tbsp. canola oil
1 Tbsp. unsalted butter
Chopped parsley, optional

Preheat oven to 400°F.

In a small bowl, mix together the brown sugar, salt, pepper, chili powder, mustard, and cumin.

Place the tenderloin in a medium bowl, and pour the spice mixture over the top. Using your hands, rub the spices into the pork.

Heat the oil in a large oven-proof skillet over high heat. Place the pork in the hot pan to sear on one side for two minutes. Continue turning the pork to sear all sides, for a total of 8 minutes.

Transfer the pan to the preheated oven and roast for 15 minutes. Flip the tenderloin over, and roast for 15-20 more minutes, until a thermometer inserted in the thickest part of the tenderloin registers 160°F. Take the pan out of the oven. Put the butter in the hot pan to melt, and let the tenderloin rest in the pan for 10 minutes.

After the tenderloin has rested, transfer to a cutting board and slice into medallions. Transfer to a serving platter.

Using a rubber spatula, gently scrape up any bits that easily come up from the bottom of the pan. Stir the melted butter and other juices together. Pour pan juices over the sliced pork. Top with chopped parsley, if using.