Ingredients
- 2 pork tenderloins (1lb. each)
- 2 Tbsp brown sugar
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp chili powder
- 1 tsp Italian seasoning
- 1 tsp salt
- 1 tsp ground sage
- 1 tsp dry mustard
- 1/4 tsp pepper or to taste
- 1/4 cup butter cut into pats
- Chopped parsley optional, to taste
Instructions
- Preheat your oven to 400F and move the rack to the middle position.
- Prep the tenderloins by cutting off any excess fat and the silver skin (the tough part that may cover some of each tenderloin). Pat the tenderloins dry with paper towel.
- Add the spice rub ingredients (brown sugar, smoked paprika, garlic powder, onion powder, sage, dry mustard, chili powder, Italian seasoning, salt & pepper) to a small bowl and stir together. Coat the tenderloins all over with the rub.
- Add the pork tenderloins to a 9×13 baking dish and place the butter pats on top.
- Bake, uncovered, for about 25 minutes or until the pork has reached 145F. Let it rest for 5-10 minutes before slicing it into medallions so it remains juicy.
- Pour the pan juices over the pork (they’re also great over a side dish like mashed potatoes) and sprinkle with chopped parsley if desired.
