Island Pork Tenderloin

Published September 1, 2019

This post may contain affiliate links. Read our disclosure policy.

This Island Pork Tenderloin is such simple and satisfying pork recipe! It’s seasoned with a delicious blend of spices and finished with a sweet brown sugar-garlic glaze. You’ll love the way all the flavors come together here!

Island Pork Tenderloin on a platter with a side of pineapple salsa

Easy Pork Tenderloin Recipe

This is such an easy way to prepare pork tenderloin! You make a simple spice mixture and rub it over the pork and sear to brown the exterior, then finish it off with a brown sugar rub and finish by cooking it through in the oven.

You’ll love the way the meat juices and brown sugar come together to create a sweet and savory sauce that’s the perfect finishing touch to pork.

Tender pork, check! Delicious rub, check! Crave-able sauce, check! This recipe is too good to pass by. Definitely one of the best ways to prepare pork tenderloin!

If you want to keep that tropical vibe going serve it with coconut rice and a pineapple salsa!

Photography credit: Jess Larson

Pork tenderloin rub spices in sections on a white plate.

Island Pork Tenderloin Ingredients:

  • Pork tenderloin
  • Salt and pepper
  • Cumin
  • Chili powder
  • Cinnamon
  • Paprika
  • Olive oil
  • Brown sugar
  • Garlic
  • Sriracha

Pork Tenderloin with rub and sauce searing in a large skillet.

How to Make Island Pork Tenderloin:

  • Preheat oven to 350 degrees.
  • Mix spices, rub over pork: in a small bowl, whisk together salt, chili powder, cumin, cinnamon, black pepper and paprika. Press and rub mixture around all sides of pork tenderloin.
  • Brown exterior of pork: heat olive oil in a 12-inch heavy skillet over medium-high heat. Once oil is shimmering transfer pork to skillet and cook for 2 – 3 minutes until bottom has browned, then rotate and cook opposite side until browned, about 2 – 3 minutes.
  • Make glaze mixture, spread over pork: in a small bowl, stir together brown sugar, minced garlic and hot sauce. Spread mixture over the top of browned pork.

How Long to Bake Pork Tenderloin?

  • Bake pork: transfer prepared 2 1/2 lb pork (in oven safe skillet) to center of oven and roast until center of pork reaches 140 degrees on an instant read thermometer about 20 – 30 minutes.
  • Rest and carve: allow pork to rest in skillet, loosely covered with aluminum foil, 10 minutes at room temperature (temperature should rise to 155 degrees while standing). Carve and serve warm.

Pork tenderloin cut into slices on a serving plate with a side of pineapple salsa.

More Pork Recipes to Try:

16 Quick & Easy 30 Minute Recipes! (plus weekly recipe updates)

Island Pork Tenderloin
5 from 18 votes

Island Pork Tenderloin

Such simple and satisfying pork tenderloin recipe! It's seasoned with a delicious blend of spices and finished with a sweet brown sugar-garlic glaze. You'll love the way all the flavors come together here!
Servings: 6
Prep10 minutes
Cook30 minutes
Ready in: 40 minutes

Ingredients

Instructions

  • Preheat oven to 350 degrees. In a small bowl, whisk together salt, chili powder, cumin, cinnamon, black pepper and paprika. Press and rub mixture around all sides of pork tenderloin.
  • Heat olive oil in a 12-inch heavy skillet over medium-high heat. Once oil just begins to smoke, transfer pork to skillet and cook for 2 - 3 minutes until bottom has browned, then rotate and cook opposite side until browned, about 2 - 3 minutes.
  • In a small bowl, stir together brown sugar, minced garlic and hot sauce. Spread mixture over the top of browned pork. Transfer pork (in oven safe skillet) to center of oven and roast until center of pork reaches 140 degrees on an instant read thermometer about 20 - 30 minutes.
  • Allow pork to rest in skillet, loosely covered with aluminum foil, 10 minutes at room temperature (temperature should rise to 155 degrees while standing). Carve and serve warm.

Notes

Recipe inspired by epicurious
Nutrition Facts
Island Pork Tenderloin
Amount Per Serving (6 g)
Calories 309 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 3g19%
Cholesterol 123mg41%
Sodium 528mg23%
Potassium 775mg22%
Carbohydrates 16g5%
Fiber 1g4%
Sugar 14g16%
Protein 39g78%
Vitamin A 147IU3%
Vitamin C 1mg1%
Calcium 31mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.
Recipe originally shared January, 2013. Photos have been updated.

 

Categorized:

Leave a Comment

Rate this recipe




This site uses Akismet to reduce spam. Learn how your comment data is processed.

62 Comments

  • Kari Steffanci

    This was delicious and the pork was cooked perfectly! I really enjoy your receipes!

  • Kathryn

    This is absolutely delicious, but the glaze was thick and grainy and when it cooled it became like hard candy. How could this be avoided?

    • Jaclyn

      Jaclyn Bell

      I wonder if a little more fat could help, or switching to honey instead of brown sugar.

  • Seema

    Hi Jaclyn, This was delicious. I am big fan of your website. Everything I have tried turns out so yummy. Lots of people have asked me for the recipes and I have referred them to your website.

    • Jaclyn

      Jaclyn Bell

      Thanks so much for sharing with others Seema! I appreciate that and I’m thrilled you’ve been enjoying my recipes!

  • Glen Thomas

    What’s classy about stealing recipes like this one from others and posting them as though they are you own? I’ve been making this since it was posted on Epicurious and you are not it’s author. Your answers to question above confirm you don’t know what your talking about. Yes, “tenderloin” is more tender. So what? Sugar could be used and if they want to give same flavor profile, add molasses. This is simply another hijacked recipe. Dare you to post this.

    • Mandi

      ~ Wow Glen, you have some serious anger issues! Why were you looking at the recipe if you already have one? Crawl back into your cave gRiNcH! ~

  • Nancy

    Can I use less sugar for the glaze? Seems like a lot, and the pineapple salsa will be naturally sweet, as well. Trying to cut down on added sugar.