Looking to elevate your dinner game with a dish that’s as impressive as it is delicious? Look no further than this mouthwatering Brown Sugar Glazed Pork! Imagine succulent pork tenderloin coated in a sweet and savory glaze that caramelizes to perfection in the oven. This recipe is not only quick to prepare—with a total time of just 35 minutes—but it also promises to delight your taste buds and leave your guests craving more. Whether you're hosting a special occasion or simply treating yourself to a gourmet meal at home, this dish is sure to become a favorite in your culinary repertoire. Get ready to savor every bite!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 lb pork tenderloin
- 1/2 cup brown sugar
- 1/4 cup soy sauce
- 2 tablespoons Dijon mustard
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Remove pork tenderloin from refrigerator 30 minutes before cooking to allow it to come to room temperature, which ensures more even cooking.
- Preheat the oven to 400°F (204°C). Pat the pork tenderloin dry with paper towels to remove excess moisture, which helps achieve a better sear.
- Season the pork tenderloin generously with salt and pepper on all sides, ensuring even coverage.
- In a medium bowl, whisk together brown sugar, soy sauce, Dijon mustard, and olive oil to create a smooth, well-combined glaze.
- Heat a large oven-safe skillet over medium-high heat. Add olive oil and sear the pork tenderloin for 2-3 minutes on each side until a golden-brown crust forms.
- Brush half of the prepared glaze over the pork, coating it evenly.
- Transfer the skillet with the pork to the preheated oven and roast for 15-20 minutes, or until the internal temperature reaches 145°F (63°C) for medium doneness.
- Brush the remaining glaze over the pork during the last 5 minutes of cooking to create a caramelized exterior.
- Remove from oven and let the pork rest for 5-10 minutes, which allows the juices to redistribute and ensures a moist result.
- Slice the pork tenderloin against the grain into 1/2-inch thick pieces and serve immediately with any additional glaze from the pan drizzled on top.
Tips
- Bring to Room Temperature: For the best results, remove the pork tenderloin from the refrigerator about 30 minutes before cooking. This allows it to come to room temperature, ensuring more even cooking throughout.
- Pat Dry for a Perfect Sear: Make sure to pat the pork tenderloin dry with paper towels before seasoning. This step is crucial for achieving a beautiful golden-brown crust when searing.
- Season Generously: Don’t skimp on the salt and pepper! Season the pork generously on all sides to enhance its natural flavors and create a well-rounded taste.
- Sear for Flavor: Use a hot skillet to sear the pork tenderloin for 2-3 minutes on each side. This not only locks in moisture but also adds a rich depth of flavor through caramelization.
- Monitor Internal Temperature: Use a meat thermometer to check the internal temperature of the pork. Aim for 145°F (63°C) for medium doneness, which will keep the meat juicy and tender.
- Rest Before Slicing: After removing the pork from the oven, let it rest for 5-10 minutes. This resting period allows the juices to redistribute, resulting in a moist and flavorful dish.
- Slice Against the Grain: When slicing the pork, cut against the grain into 1/2-inch thick pieces. This technique ensures each bite is tender and easy to chew.
- Drizzle with Extra Glaze: Don't forget to drizzle any remaining glaze from the pan over the sliced pork for an added burst of flavor!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 20g
Protein: 35g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 110mg
