Get ready to tantalize your taste buds with a dish that perfectly balances savory and sweet! The Garlic Brown Sugar Pork Tenderloin is not just a meal; it's an experience that will leave your guests asking for seconds. With just 35 minutes from start to finish, this American classic is ideal for busy weeknights or special gatherings. Imagine succulent, juicy pork infused with the rich flavors of garlic and brown sugar, creating a mouthwatering aroma that fills your kitchen. Don’t miss out on this delightful recipe that promises to elevate your dinner game—let’s dive into the details!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb pork tenderloin
- 1/4 cup brown sugar
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
Instructions
- Remove the pork tenderloin from the refrigerator 30 minutes before cooking to allow it to come to room temperature, which ensures even cooking.
- Preheat the oven to 400°F (204°C). Line a baking sheet with aluminum foil or use a cast-iron skillet for better heat distribution.
- In a small mixing bowl, combine minced garlic, brown sugar, salt, black pepper, and paprika to create a flavorful dry rub.
- Pat the pork tenderloin dry with paper towels to remove excess moisture, which helps the seasoning adhere better.
- Rub the entire surface of the tenderloin with olive oil, then generously coat the meat with the prepared garlic brown sugar mixture, pressing the seasoning into the meat.
- Heat a large skillet over medium-high heat and sear the tenderloin on all sides for 2-3 minutes to create a golden-brown crust that locks in flavor.
- Transfer the seared tenderloin to the prepared baking sheet or cast-iron skillet and place in the preheated oven.
- Roast the tenderloin for 20-25 minutes, or until the internal temperature reaches 145°F (63°C) when checked with a meat thermometer.
- Remove from the oven and let the meat rest for 5-10 minutes, which allows the juices to redistribute and ensures a moist, tender result.
- Slice the tenderloin against the grain into 1/2-inch thick pieces and serve immediately, garnishing with fresh herbs if desired.
Tips
- Room Temperature is Key: Allow the pork tenderloin to sit at room temperature for about 30 minutes before cooking. This step promotes even cooking and enhances the tenderness of the meat.
- Searing for Flavor: Don’t skip the searing step! Browning the tenderloin in a skillet for a few minutes locks in flavors and gives the meat a delicious crust.
- Use a Meat Thermometer: To ensure your pork is perfectly cooked, use a meat thermometer to check for an internal temperature of 145°F (63°C). This guarantees a juicy and safe-to-eat dish.
- Resting is Crucial: After roasting, let the tenderloin rest for 5-10 minutes before slicing. This resting period allows the juices to redistribute, resulting in a more succulent bite.
- Garnish for Presentation: For an added touch, garnish your sliced tenderloin with fresh herbs like parsley or thyme. It not only enhances the visual appeal but also adds a fresh flavor contrast.
Nutrition Facts
Calories: 238kcal
Carbohydrates: g
Protein: 22g
Fat: 11g
Saturated Fat: g
Cholesterol: 30mg
