If you’re searching for an incredibly easy and quick way to whip up dinner, look no further than this Brown Sugar & Garlic Pork Tenderloin! Ready in less than an hour with only 6 ingredients, it doesn’t get much easier than this.
I don’t know about your house, but weeknight dinners can be a struggle in ours! Between wrangling our boys, managing our multiple businesses and trying to keep our house from being a total disaster, some nights it’s really tough to ALSO make a healthy meal. That’s why when I find an easy and fast recipe I love, it tends to go into rotation!
This Brown Sugar & Garlic Pork Tenderloin is not only simple and easy, but it’s ready in less than an hour (including prep time). With two little guys on the move, I’m really limited with how long I can actually spend on dinner unless I want to look up to a huge mess of crackers smushed into the carpet and the baby chewing on matchbox cars.
Confession: I actually had no clue how to make pork tenderloin the first few times I tried! I bought it simply because it was on sale, and cutting our food budget was the biggest goal. If you’ve heard me write about “clearance meat” before, this is the kind of thing I’m talking about. Our local grocery store essentially clearances out meat once a week that is approaching it’s sell-by date, and they drastically cut prices.
(Searching for more easy pork recipes? Check out The Best Slow Cooker Pot Roast Ever Made.)
With those kinds of savings, I knew I had to learn how to create different kinds of meals and not stick to the same meats over the over. Enter this Brown Sugar & Garlic Pork Tenderloin recipe. I experimented with a lot of options and quickly realized that pork can be tricky and dry out quickly with the wrong recipe. That’s one of the things I love about this one: it’s simple and easy to follow, turns out great every time and is ready quickly!
I also like how the pork cooks in the dish with the veggies, making clean up a lot easier too. You can experiment with what vegetables you want to use, but I like using potatoes, carrots, onions and zucchini or yellow squash.
Feel free to experiment and add what you like! You can also play around with the spices on the veggies. I kept them pretty tame with this recipe, but we’ve tried it before with creole seasoning once and Mediterranean seasoning another time, and loved both of them!
Pro Tip: Don’t add too much oil when making the pork tenderloin glaze. You want it to still look rough and chunky when applying. If you make it too oily the glaze won’t caramelize properly. If you don’t have (or like) vegetable oil, feel free to sub olive oil or canola oil.
- 2 lb pork tenderloin
- 4 garlic cloves, minced
- 4 tablespoons brown sugar
- 1 tablespoon vegetable oil
- 4 large carrots, peeled and sliced
- 4 large potatoes, scrubbed and cut into 1-inch chunks
- 1 large yellow onion, cut into thick slices
- 2 zucchini or yellow squash, peeled, quartered and cut into 1-inch chunks
- 1/4 cup olive oil, for vegetables
- salt and pepper to taste
- Preheat your oven to 375 degrees.
- Toss the sliced veggies with olive oil, and then spread in the bottom of a 9×13 backing dish. Season well with salt and pepper and spread to make an opening for the pork to lay in.
- Lightly season the pork with salt and pepper. Mix 1 tbsp vegetable oil with the brown sugar and garlic, and rub all over pork loin. Add the pork to the baking dish.
- Roast for 40-50 minutes, or until a meat thermometer registers at 150 degrees in the center of the roast.
- Remove the pork from the baking dish and place on a cutting board to allow it to rest. Keep it warm by covering it with a piece of aluminum foil.
- Allow the veggies to cook for another 5-10 minutes as the pork rests (this allows the veggies enough time to finish without overcooking the pork, which is super important).
- Remove the veggies from the oven, slice the pork and serve!
Don’t add too much oil when making the pork tenderloin glaze. You want it to still look rough and chunky when applying. If you make it too oily the glaze won’t caramelize properly. If you don’t have (or like) vegetable oil, feel free to sub olive oil or canola oil.
Nutrition Information:Yield: 4
Amount Per Serving: Calories: 675Total Fat: 23gCholesterol: 144mgSodium: 303mgCarbohydrates: 61gFiber: 12gSugar: 22gProtein: 55g
Give this easy Brown Sugar & Garlic Pork Tenderloin a try tonight. I hope you and your family love it!
Tried this recipe? Tag me today! I love seeing what y’all are cooking up.
Mention @simply.siobhan or tag #MimosasAndMotherhood!