Brown Sugar Pork Tenderloin
A seared, glazed pork tenderloin with brownsugar, dijon, and garlic, roasted just until it hits a safe, juicy internaltemperature. An inexpensive main dish that still looks like a holidaycenterpiece.
Ingredients
- 1 pork tenderloin (about 1 pound), trimmed
- 1 tbsp olive oil
- Salt and black pepper, to taste
- ⅓ cup packed brown sugar
- 2 dijon mustard
- 3 cloves garlic, minced
- 1 tbsp apple cider vinegar
Instructions
- Pat the tenderloin dry and trim off any silver skin. Season all over with salt and pepper.
- Heat olive oil in an oven safe skillet over high heat. Sear the tenderloin 2-3 minutes per side until deeply browned.
- Whisk together the brown sugar, dijon mustard, garlic, and vinegar until smooth.
- Brush half the glaze over the seared tenderloin and transfer the skillet to a 400°F oven.
- Roast for 10 minutes, then remove and brush on the remaining glaze.
- Continue roasting until an instant read thermometer reads 140-142°F at the thickest point, about 5-8 more minutes.
- Tent with foil and rest 8-10 minutes, until the internal temperature reaches 145°F.
- Slice into medallions and spoon any pan glaze over the top before serving.
Notes
Pull the pork five degrees before your target temperature every time. Carryover heat during the rest does the rest of the work, and this is the single biggest fix for dry pork tenderloin.