Delicious & easy to make! Best pork tenderloin we've ever had! I cut the chili powder to about half, used a tiny bit less paprika & a big, packed, rounded Tbsp of the brown sugar for my family's taste preferences. It came out SO tender & juicy! The pan drippings were amazing drizzled over the meat & side of mashed potatoes. Recipe works well cut in half for one 1 lb. tenderloin. Will absolutely make again!
*Tips: -Let the meat come close to room temp for about 30 mins before baking for even cooking.
-Make sure to let the meat rest after baking (done when internal temp at least 145° F) for at least 5 mins, so it's juicy.
-Recommend baking on foil & coating pan with veg oil for easy cleanup & to help make & contain pan drippings.
-Throw some cut veggies like carrots in the pan with the meat for an easy side.
