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Brown Sugar Dijon Pork Tenderloin - Sweet, Savory, and Weeknight Easy

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1–2 pork tenderloins (about 1 to 1.5 pounds total), silver skin trimmed
  • 2 tablespoons olive oil (or another high-heat oil)
  • 1/3 cup light brown sugar, packed
  • 3 tablespoons Dijon mustard
  • 2 cloves garlic, minced
  • 1 tablespoon apple cider vinegar (or lemon juice)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika (optional, for depth)
  • 1/4 teaspoon red pepper flakes (optional, for a gentle kick)
  • Fresh herbs to finish (parsley or thyme), optional

Method
 

  1. Preheat and prep: Heat your oven to 400°F (205°C). Pat the pork dry with paper towels and trim any silver skin. Dry meat sears better and helps the glaze stick.
  2. Season the pork: Sprinkle the tenderloin with salt, pepper, and smoked paprika. Press the seasoning in so it adheres.
  3. Make the glaze: In a small bowl, whisk together brown sugar, Dijon mustard, minced garlic, and apple cider vinegar. Stir until smooth and glossy.
  4. Sear the tenderloin: Heat olive oil in an oven-safe skillet over medium-high heat. When the oil shimmers, add the pork and sear for 2–3 minutes per side until lightly browned. Don’t cook it through yet—just build color.
  5. Glaze generously: Turn off the heat. Spoon half of the brown sugar Dijon mixture over the pork, coating all sides. Reserve the rest for later.
  6. Roast to temp: Transfer the skillet to the oven. Roast for 12–18 minutes, depending on thickness, until an instant-read thermometer inserted into the thickest part reads 140°F–145°F.
  7. Finish with more glaze: In the last 3 minutes of cooking, brush the remaining glaze over the pork so it sets and turns shiny.
  8. Rest, then slice: Move the pork to a cutting board and rest for 5–10 minutes. This keeps the juices inside. Slice into 1/2-inch medallions and drizzle with any pan juices. Sprinkle with fresh herbs if you like.