Quick Brown Sugar Garlic Crusted Pork Tenderloin
A quick and easy pork tenderloin recipe featuring a sweet and savory brown sugar garlic crust that seals in juicy, tender pork. Perfect for weeknight dinners with simple pantry ingredients.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 1 to 1.5 pounds pork tenderloin, trimmed of silver skin
- 2 tablespoons brown sugar, packed (light or dark)
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt (kosher or sea salt preferred)
- ½ teaspoon freshly ground black pepper
- Optional: pinch of smoked paprika or chili flakes
Instructions
- Trim and pat dry the pork tenderloin, removing any silver skin or excess fat. Pat dry with paper towels. (About 5 minutes)
- In a small bowl, combine brown sugar, minced garlic, salt, black pepper, and optional spices. Stir until evenly blended.
- Brush the tenderloin lightly with olive oil to help the crust adhere. Press the brown sugar garlic mixture firmly all over the pork, covering all sides evenly. (About 5 minutes)
- Heat a skillet over medium-high heat and add 1 tablespoon olive oil. Wait until the oil shimmers but isn’t smoking. (3-4 minutes)
- Carefully lay the pork in the pan. Let it sear undisturbed for 3-4 minutes until a golden-brown crust forms. Use tongs to turn and sear each side, about 2-3 minutes per side. (Total 10-12 minutes)
- Reduce heat to medium-low. Cover the pan loosely with a lid or foil and cook for another 7-10 minutes, turning once halfway through. Use an instant-read thermometer to check the internal temperature—145°F (63°C) is the safe, juicy target.
- Remove the tenderloin from the pan and let it rest on a cutting board for 5-7 minutes to allow juices to redistribute.
- Slice the pork into ½-inch (1.25 cm) slices against the grain and serve immediately.
Notes
If the crust darkens too quickly, lower the heat to avoid burning the sugar. Flip gently to keep the crust intact. Resting the pork after cooking is essential for juicy meat. For a different finish, after searing, transfer to a 400°F (200°C) oven for 8-10 minutes. Use fresh pork tenderloin from a trusted source for best results.
Nutrition
- Serving Size: Approximately 4 ounc
- Calories: 250
- Sugar: 7
- Sodium: 450
- Fat: 9
- Saturated Fat: 1.5
- Carbohydrates: 8
- Protein: 30
Keywords: pork tenderloin, brown sugar, garlic, quick dinner, easy recipe, weeknight meal, caramelized crust, savory pork