Baked Pork Tenderloin

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• 2 each pork tenderloins (about 1 lb each)
  Ingredient note

  Source: 2 pork tenderloins (about 1 lb each)
• 1 tablespoon Dijon mustard
  Ingredient note

  Source: 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
  Ingredient note

  Source: 1 teaspoon Worcestershire sauce
• 1 teaspoon olive oil
  Ingredient note

  Source: 1 teaspoon olive oil
• 2 tablespoons brown sugar
  Ingredient note

  Source: 2 tablespoons brown sugar
• 1 teaspoon ground paprika
  Ingredient note

  Source: 1 teaspoon ground paprika
• 1 teaspoon smoked paprika (or 2 teaspoons regular)
  Ingredient note

  Source: 1 teaspoon smoked paprika (or 2 teaspoons regular)
• 1 teaspoon garlic powder
  Ingredient note

  Source: 1 teaspoon garlic powder
• 1 teaspoon onion powder
  Ingredient note

  Source: 1 teaspoon onion powder
• 1 teaspoon salt
  Ingredient note

  Source: 1 teaspoon salt
• ¼ teaspoon black pepper
  Ingredient note

  Source: ¼ teaspoon black pepper
• 1 each medium yellow onion (thinly sliced optional)
  Ingredient note

  Source: 1 medium yellow onion (thinly sliced optional)
• 3 tablespoons unsalted butter (cut into small pats)
  Ingredient note

  Source: 3 tablespoons unsalted butter (cut into small pats)

1. Prep: Set your oven to 400°F and position the rack in the center. Trim the tenderloins of excess fat and silver skin. Pat dry with paper towels.
2. Apply wet rub: In a small bowl, mix together Dijon, Worcestershire, and olive oil. Rub all over both tenderloins. Let sit 5-10 minutes.
3. Add dry rub: In another bowl, stir together the spice rub. Sprinkle and pat this spice rub evenly over the wet-rubbed pork.
4. Layer the baking dish: Arrange the sliced onion in the bottom of a 9x13-inch baking dish, if using. Lay the pork tenderloins directly on top of the onions. Dot the tops of the tenderloins with the butter pats.
5. Bake: Roast uncovered for about 25 minutes, or until the thickest part of the pork reaches 145°F on an instant-read thermometer.
6. Rest & serve: Remove from the oven and let rest for 5–10 minutes before slicing into medallions. Spoon the pan drippings over the pork for serving.