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BBQ pork tenderloin in a skillet with crispy Brussels sprouts
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5 from 2 votes

Oven Baked Pork Tenderloin with Crispy Brussels Sprouts

A simple BBQ rub seasons tender, juicy and flavorful Oven Baked Pork Tenderloin that cooks in the same cast iron skillet as the crispy, seasoned Brussels sprouts. Ready in less than 30 minutes!
Course Dinner
Cuisine American
Keyword baked pork tenderloin, easy pork tenderloin recipe, oven baked pork tenderloin
Prep Time 10 minutes
Cook Time 19 minutes
0 minutes
Total Time 29 minutes
Servings 2 - 4 people
Calories 238kcal
Author Blair Lonergan


  • 1 tablespoon brown sugar
  • 1 teaspoon smoked paprika
  • ¾ teaspoon kosher salt
  • ½ teaspoon chili powder
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 2 tablespoons olive oil, divided
  • 1 (1 lb.) pork tenderloin
  • ½ lb. Brussels sprouts, trimmed and halved (or quartered for larger sprouts)
  • Kosher salt and black pepper, to taste


  • Preheat oven to 400° F.
  • In a small bowl, combine brown sugar, smoked paprika, kosher salt, chili powder, onion powder and garlic powder.
  • Trim the pork tenderloin of any excess fat and silverskin. Pat the pork dry, rub with 1 tablespoon of olive oil; sprinkle about 1 tablespoon of the spice rub onto the meat.
  • In a medium bowl, stir together Brussels sprouts, remaining 1 tablespoon of olive oil, and about 1 tablespoon of the spice rub. Set aside.
  • Heat a 12-inch cast iron skillet over medium heat. Add pork; cook until browned on all sides, about 4 minutes total. Remove pork from skillet.
  • With the skillet still over medium heat, arrange the sprouts cut-side down in the pan. Cook until lightly browned on both sides, about 6 minutes total. Return pork to the skillet with the sprouts.
  • Transfer the skillet to the oven and bake for 5-8 minutes, or until the pork reaches an internal temperature of 145° F. Let the pork rest for 5 minutes, then slice and serve. Season with salt and pepper, to taste.


  • A single pork tenderloin is typically just 1 lb. of meat, making it an appropriate amount of food for 2-4 people (depending on the size of your appetite). If you’re feeding a larger family of 4-5, I recommend doubling all of the ingredients and roasting two tenderloins.
  • If you don't care for Brussels sprouts, no problem! Just omit that ingredient from the recipe. Without needing to brown the sprouts, you can transfer the pork in the skillet directly from the stovetop to the oven.
  • Barbecue sauce pairs nicely with the dry rub used on the pork. Serve the baked pork with a side of warm barbecue sauce for dipping, if you like.
  • The salt and sugar are necessary for seasoning the meat and for encouraging caramelization on the outside. You can adjust the other spices to suit your taste. For instance, substitute regular paprika for the smoked paprika, or add a dash of cayenne for a spicy rub.


Serving: 1/4 of the recipe | Calories: 238kcal | Carbohydrates: 9g | Protein: 26g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 74mg | Sodium: 515mg | Potassium: 678mg | Fiber: 2g | Sugar: 4g | Vitamin A: 748IU | Vitamin C: 48mg | Calcium: 31mg | Iron: 2mg