This juicy baked pork tenderloin is rubbed with bold spices, baked with butter and onions, and turns out perfectly tender every time. It’s quick, crowd-pleasing, and way better than any bland, dry pork you’ve had before!
This isn’t your average baked pork tenderloin.
Let’s just get this out of the way: dry, boring pork has no place in your oven—or your life. If you’ve ever suffered through a sad slab of flavorless meat that made you question your life choices, this recipe is your redemption. We’re talking juicy, tender pork with a crave-worthy crust, a no-fuss prep, and real flavor that comes from actual ingredients—not mystery marinades or bottled glazes.
Here’s why my version is better than all the rest:
- Double rub = double flavor: First, we slather the pork in a quick wet rub of Dijon, Worcestershire, and olive oil (aka the flavor trifecta). Then we follow it up with a smoky-sweet spice rub that sticks like a dream and caramelizes beautifully in the oven. No dry spots. No sad meat.
- Butter + onions = pan sauce magic: This isn’t just for looks. The butter melts into the spice crust, while the onions roast into tender, golden deliciousness that basically become a built-in pan sauce. You’ll want to spoon it over everything.
- It’s foolproof: No searing, no brining, no flipping halfway through. Just a 25-minute bake, a quick rest, and you’re slicing into the juiciest pork tenderloin of your life. No stress, no drama—just a seriously good dinner.
We love this in so many ways – it works with rice and three bean salad, it works with mashed potatoes and roasted carrots and it works sliced on bread the next day. Truly a backpocket recipe, just like my baked pork chops!
Here’s our ingredient situation
Just two pork tenderloins, a quick mustard rub, a brown sugar spice mix, and some butter to seal the deal. Nothing fancy—just smart layering for bold flavor!
Printable recipe
Baked Pork Tenderloin
Ingredients
For the pork:
- 2 pork tenderloins (about 1 lb each)
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon olive oil
Spice rub:
- 2 tablespoons brown sugar
- 1 teaspoon ground paprika
- 1 teaspoon smoked paprika (or 2 teaspoons regular)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ¼ teaspoon black pepper
For baking:
- 1 medium yellow onion (thinly sliced (optional))
- 3 tablespoons unsalted butter (cut into small pats)
Instructions
- Prep: Set your oven to 400°F and position the rack in the center. Trim the tenderloins of excess fat and silver skin. Pat dry with paper towels.2 pork tenderloins
- Apply wet rub: In a small bowl, mix together Dijon, Worcestershire, and olive oil. Rub all over both tenderloins. Let sit 5-10 minutes.1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon olive oil
- Add dry rub: In another bowl, stir together the spice rub. Sprinkle and pat this spice rub evenly over the wet-rubbed pork.2 tablespoons brown sugar, 1 teaspoon ground paprika, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, ¼ teaspoon black pepper
- Layer the baking dish: Arrange the sliced onion in the bottom of a 9×13-inch baking dish, if using. Lay the pork tenderloins directly on top of the onions. Dot the tops of the tenderloins with the butter pats.1 medium yellow onion, 3 tablespoons unsalted butter
- Bake: Roast uncovered for about 25 minutes, or until the thickest part of the pork reaches 145°F on an instant-read thermometer.
- Rest & serve: Remove from the oven and let rest for 5–10 minutes before slicing into medallions. Spoon the pan drippings over the pork for serving.
Everything you didn’t know you needed to know
Why the two-step rub?
Because we’re not just seasoning meat—we’re building layers. The Dijon + Worcestershire mixture adds savory depth and helps the dry spice rub actually stick to the meat instead of falling off like glitter at a kid’s birthday party. This combo is the secret to a crust that tastes like it came off the grill, not out of a boring oven.
Do I really need the onion layer?
Totally optional, but I highly recommend it. The sliced onion acts like a little flavor pillow under the pork—it keeps the meat elevated, prevents sogginess, and absorbs all that buttery spice-infused drippings. It’s wildly good.
Can I use just one tenderloin?
Yes, just halve all of the ingredients (and maybe reduce bake time slightly). But leftovers are excellent, so if you’re already heating the oven, you may as well go all in.
Can I make this ahead?
You can prep the rub and even coat the pork, then refrigerate. But don’t bake it ahead—it’s best fresh from the oven. Leftovers reheat well, though!
How do I know when it’s done?
A meat thermometer is your BFF here. Pull the pork when it hits 145°F in the thickest part—don’t guess. Then rest it for 5–10 minutes so the juices redistribute and the pork stays tender instead of turning into jerky.
Ingredient swaps & substitutions someone will probably ask about
- Can I use pork loin instead of pork tenderloin?
Nope, not a 1:1 swap. Pork loin is much thicker and cooks differently. If they’re not sure which one they grabbed, you can say: tenderloin is long, thin, and usually sold in a 2-pack—don’t get played by the label. - What if I don’t have Dijon mustard?
Use whole grain or yellow mustard in a pinch—flavor will shift, but it’s not a deal-breaker. - No Worcestershire sauce?
Sub soy sauce, coconut aminos, or even balsamic vinegar. The goal is umami depth, not exact flavor. - I only have salted butter—do I need to adjust?
You might want to cut the salt in the rub just a touch, but it’s not a huge deal unless your butter is super salty.
Potential problems (and how to prevent them) 😬
- My pork turned out dry—what went wrong?
It likely went over 145°F. Pork tenderloin cooks FAST, so a meat thermometer is your BFF here. Even 10 extra minutes can dry it out. - My pork is still pink—help?!
Slightly pink pork is fine if the internal temp hits 145°F. Let it rest and slice confidently—you’re doing great.
Made it? Loved it?
Let me know how it turned out! Drop a comment below and leave a star rating—I seriously love hearing when a recipe becomes a keeper.
And if this baked pork tenderloin saved your dinner plans, go ahead and Pin it so you don’t lose it in the weeknight shuffle!
Nancy says
This worked exactly as written, thanks!
Nora says
I’m glad to hear it, Nancy!
Bynska says
For medical reasons my Mom cannot eat red meat. Can this be made with turkey tenderloins instead of pork?