Garlic Brown Sugar Pork Tenderloin
An absolutely delicious and juicy roast isn't far away. With this brown sugar and garlic crust you can seal in the flavor, get that crisp fatty crust and still get the perfectly cooked pork you're looking for.
Servings: 6 servings
Calories: 554kcal
Cost: Recipe $10.98 / Serving $1.83
Equipment
Ingredients
- 4 pound pork roast, bone in or boneless ($9.76)
- 2 teaspoons kosher salt ($0.01)
- 2 tablespoons garlic, minced ($0.40)
- 1 cup brown sugar ($0.44)
- 1 teaspoon red pepper flakes ($0.08)
- 1 ½ teaspoons apple cider vinegar ($0.05)
- 1 tablespoon honey or agave ($0.24)
Instructions
- Preheat & Prep: Preheat the oven to 425°F. Line a baking dish with parchment paper and place the pork roast fat side up in the center.
- Season the Roast: Rub the kosher salt and minced garlic evenly over the entire roast, covering the top and sides.
- Initial Roast: Bake at 425°F for 20 minutes.
- Lower Heat: Reduce the oven temperature to 325°F. When the internal temperature of the pork reaches about 100°F, begin preparing the glaze.
- Make the Glaze: In a small saucepan, combine the brown sugar, red pepper flakes, apple cider vinegar, and honey. Cook over medium heat for 1 to 2 minutes, stirring until the sugar dissolves. Do not allow it to boil. The glaze should be thick and paste like.
- Glaze the Roast: Remove the pork from the oven and generously spread the glaze over the top and sides using a spoon or pastry brush, making sure to coat all surfaces.
- Finish Cooking: Return the roast to the oven and continue cooking until the internal temperature reaches 145°F.
- Rest & Serve: Remove the roast from the oven and let it rest for 5 to 10 minutes before slicing. Slice and serve.
Notes
- Garlic Options: Fresh or jarred minced garlic may be used. Fresh garlic may turn green or blue when baked, which is safe to eat.
- Glaze Texture: The brown sugar glaze is meant to be thick and sticky so it clings to the roast and forms a crust.
- Pork Cuts: This recipe works with several pork cuts, including pork loin or tenderloin. Cooking time may vary depending on thickness.
- Oven Adjustments: If needed, the oven temperature can be increased to 350°F after glazing, but monitor closely to prevent burning.
- Doneness Guide: Pork is safe to eat at 145°F for medium rare. For a firmer texture without drying out, cook up to 160°F.
- Cleanup Tip: Lining the baking dish with parchment paper makes cleanup much easier.
Nutrition
Serving: 1serving | Calories: 554kcal | Carbohydrates: 40g | Protein: 68g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 191mg | Sodium: 940mg | Potassium: 1200mg | Fiber: 0.2g | Sugar: 38g | Vitamin A: 99IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 2mg
