This Trader Joe’s Pork Tenderloin Recipe is a juicy and tender recipe, which is made with brown sugar and smoked paprika. It’s the perfect weeknight dinner, ready in about 40 minutes.
Jump to RecipeTrader Joe’s Pork Tenderloin Recipe Ingredients
- 2 pork tenderloins (about 1 pound each)
- 2 tablespoons brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/4 teaspoon pepper, or to taste
- 1/4 cup butter, cut into pats
- Chopped parsley, optional, to taste
How To Make Trader Joe’s Pork Tenderloin
- Preheat Oven and Prep Pork: Preheat your oven to 400°F (200°C) and move the oven rack to the middle position. Trim any excess fat and the tough, silvery membrane (silver skin) from the pork tenderloins. Pat them completely dry with a paper towel.
- Mix and Apply Spice Rub: In a small bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, chili powder, Italian seasoning, salt, and pepper. Stir until well mixed. Rub the spice mixture generously all over the surface of both tenderloins.
- Arrange and Bake: Place the seasoned pork tenderloins in a 9×13 inch (or similar size) baking dish. Arrange the pats of butter on top of the pork. Bake, uncovered, for about 25 minutes, or until an instant-read thermometer inserted into the thickest part registers 145°F.
- Rest, Slice, and Serve: Remove the pork from the oven and let it rest in the baking dish for 5-10 minutes. This is crucial for keeping it juicy. Slice the tenderloins into thick medallions, pour the pan juices over the top, and sprinkle with chopped parsley if desired.
Recipe Tips
- How to know when pork tenderloin is done? The most reliable way is to use an instant-read meat thermometer. Pork is safely cooked and at its most juicy and tender when it reaches an internal temperature of 145°F (63°C) in the thickest part.
- What is silver skin and how do I remove it? Silver skin is a tough, silvery-white layer of connective tissue on the surface of the tenderloin. It doesn’t melt away during cooking and will be chewy. To remove it, slide a thin, sharp knife under one end of the membrane, angle the knife slightly upward, and carefully slice along the length of the tenderloin, pulling the silver skin taut as you go.
- Why is resting the pork so important? When the pork cooks, the juices are forced toward the center. Resting allows the muscle fibers to relax and reabsorb those juices, resulting in a much juicier and more flavorful piece of meat. If you slice it too soon, the juices will run out onto your cutting board.
- Can I sear the pork first for a better crust? Yes! For an even better crust, you can sear the spice-rubbed tenderloins in a hot, oiled skillet for 2-3 minutes per side before placing them in the baking dish and topping with butter. You will need to reduce the oven baking time by 5-10 minutes.
What To Serve With Pork Tenderloin
This versatile pork dish pairs well with many classic sides.
- Creamy mashed potatoes or roasted potatoes.
- Roasted asparagus, broccoli, or green beans.
- A simple garden salad with a light vinaigrette.
- Buttered egg noodles.
How To Store Pork Tenderloin
Refrigerate: Store leftover sliced pork and any pan juices in an airtight container in the refrigerator for up to 3-4 days.
Freeze: You can freeze the cooked and cooled pork. Wrap it tightly in plastic wrap and then foil, or place it in a freezer-safe bag. It will keep for up to 3 months. Thaw in the refrigerator before reheating.
Pork Tenderloin Nutrition Facts
- Serving Size: 1/6 of the recipe
- Calories: 360kcal
- Carbohydrates: 7g
- Fat: 18g
- Protein: 40g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
They are two different cuts of meat. Pork tenderloin is a long, thin muscle that is very lean and tender. Pork loin is a wider, thicker cut that is less tender and requires a longer cooking time. This recipe is specifically for pork tenderloin.
Yes. Modern farming practices have made pork much safer. As long as the internal temperature has reached 145°F and it has rested for at least 3 minutes, it is perfectly safe to eat, even if it’s slightly pink in the center.
Absolutely. Just halve all the ingredients, including the spices and butter, and use a smaller baking dish. The cooking time should remain roughly the same, but always rely on a meat thermometer for accuracy.
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Trader Joe’s Pork Tenderloin Recipe
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings30
minutes40
minutes300
kcalA quick and easy oven-baked pork tenderloin with a sweet and smoky brown sugar spice rub that guarantees a juicy, tender result every time, perfect for a weeknight dinner.
Ingredients
2 pork tenderloins (1 lb. each)
2 tbsp brown sugar
Spices: smoked paprika, garlic powder, onion powder, chili powder, Italian seasoning, salt, pepper
1/4 cup butter
Chopped parsley (optional)
Directions
- Preheat oven to 400°F. Trim fat and silver skin from pork tenderloins and pat dry.
- In a small bowl, mix brown sugar and all spices together.
- Coat the tenderloins all over with the spice rub.
- Place in a 9×13 baking dish and top with pats of butter.
- Bake for about 25 minutes, or until the internal temperature reaches 145°F.
- Let the pork rest for 5-10 minutes before slicing.
- Serve drizzled with pan juices and garnished with parsley.
Notes
- Use a Meat Thermometer: This is the best and safest way to ensure your pork is perfectly cooked—tender and juicy, never dry or undercooked.
- Don’t Confuse Cuts: This recipe is for pork tenderloin, not pork loin. Using pork loin will result in a tough, undercooked dish with this method.
- Resting is Non-Negotiable: Do not skip the resting step. It is essential for ensuring the juices redistribute throughout the meat, keeping it moist.
- Pan Juices are Gold: The melted butter and pork drippings create a delicious sauce in the bottom of the pan. Be sure to spoon it over the sliced pork before serving.
