Island Pork Tenderloin


Yes sometimes it can be hard to be daring and try a new recipe, especially when you haven’t yet tasted what the outcome will be. I always find it so exciting to try new recipes. It opens up so much opportunity in the world of creating. There are no rights and wrongs (although there are many wise opinions available from experienced chefs) mostly there is just an empty plate waiting to be filled with something delicious and full of flavor. What will you fill your plate with? A drab mill that lacks flavor and leaves nothing to talk about or a meal that gives your taste buds something to really think about and appreciate? I love a good meal that says something. Spices can say a lot and I love the exciting twist of island flavors in this dish.

island pork tenderloin. easy and delicious

I used Sriracha hot sauce because it’s one of my favorite hot sauces and I prefer it over Tabasco. I think it has bit more kick and more flavor (but that is my personal opinion, not everyone would agree. So feel free to stick with Tabasco if you’d rather). I also decided to toss in some paprika and up the amount of black pepper, because why not? Enjoy!


Island Pork Tenderloin

Yield: 4 Servings

Prep Time: 10 minutes
Cook Time: 30 minutes


  • 1 (2 1/2 lb) pork tenderloin
  • 1 tsp salt
  • 1/2 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp cinnamon
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp paprika
  • 1 Tbsp olive oil
  • 1/4 cup + 2 Tbsp packed brown sugar (light or dark)
  • 1 Tbsp finely minced garlic
  • 1 1/2 tsp Sriracha or Tabasco sauce


  1. 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.
  2. 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 minutes until bottom has browned, then rotate and cook opposite side until browned, about 2 minutes.
  3. 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 minutes, I actually cooked mine about 15 minutes longer because I had a thicker roast and I don't like rare overly juicy pork). 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.
  4. Recipe Source: adapted from Little B Cooks and epicurious


  • Andrew: I’m a big fan of pork tenderloin, and a HUGE fan of Sri Racha. This looks like it should be the recipe that I use next time I make it. It looks great with the pineapple. Maybe a little rice and some veggies on the side? January 24, 2013 at 7:40am Reply

  • Tara: I made this for dinner and it was perfect! Very easy to throw together. I just toned down the heat a bit for my 10 month old. He loved the tenderloin as well. March 5, 2013 at 8:58am Reply

    • Jaclyn: So glad to hear you enjoyed this Tara! Thanks for your comment =)! March 5, 2013 at 10:35pm Reply

  • Catie: Made tonight. Great! Thanks. March 11, 2013 at 8:11pm Reply

    • Jaclyn: So glad you liked this recipe Catie, thanks for your comment! March 16, 2013 at 9:51pm Reply

  • T.J.: 155 degrees to me is an overcooked piece of pork. 140 is plenty high as a ending temperature. April 8, 2013 at 7:02pm Reply

    • Kelly: I agree. Depends on how dry you want it. Great recipe, though and grilled pineapple rounds are perfect on the side!!! April 14, 2013 at 11:08am Reply

  • kim: I have made this many, many times…I use Cholula sauce instead of tabasco and serve it with red beans and rice…Everyone loves it!! April 20, 2013 at 11:54am Reply

  • Theresa: Made this last night…was the best pork that we have ever eaten. So juicy and perfect!! Served with some mashed potatoes. I would highly recommend. Perfect and no changes were made accept that we had to cook for longer but most likely because we had had a thicker cut. I bought a boneless pork round roast. April 22, 2013 at 1:17pm Reply

    • Jaclyn: I’m so glad you enjoyed this pork Theresa! Thanks for returning to leave a comment! April 25, 2013 at 7:00pm Reply

  • Liz: Thank you. Nice recipe. July 6, 2013 at 2:15pm Reply

  • Cassie: Could I use a metal or glass baking dish rather than skillet when placing into oven?? I don’t have an oven safe skillet and don’t want o get one just for one recipe, although I’m sure I need one anyways!! July 29, 2013 at 2:40pm Reply

    • Jaclyn: Yes either of those should be fine. I know what you mean about not wanting to buy something like that for one recipe, seems like a waist. I hope you love it Cassie! July 29, 2013 at 3:22pm Reply

      • Jaclyn: *waste :) July 29, 2013 at 4:07pm Reply

        • Cassie: Made it tonight and it was awesome!! This may become a go to recipe, so easy to do :) thanks for another great recipe, I made several other recipes of yours and they never disappoint!! August 6, 2013 at 4:56pm Reply

          • Jaclyn: I’m so happy to hear you’ve enjoyed the recipes Cassie! Thanks so much for your comment! August 11, 2013 at 6:58pm

  • Island Pork Tenderloin: […] that difficult, but then, I have made this dish before. (9-17-13) I used the recipe that I found here today. The only change I made was to add 1/4 tsp. of allspice. I’ve got one of those timers […] June 16, 2014 at 3:37pm Reply

  • Dee Long: This recipe was awesome! I barely buy pork anymore because it tastes like cardboard! The only thing I did different was to add 1/3 cup of orange juice along with the brown sugar mixture. It was unbelievably moist, and had a wonderful flavor. This my “company” dinner from now on….Thanks! July 1, 2015 at 12:14pm Reply

    • Jaclyn: I’m so glad you liked it Dee! July 1, 2015 at 8:12pm Reply

  • Cheryl: Made this last night, first time. Made just as stated..EXCELLENT!! Big hit with everyone.

    Served with your Cilantro/Lime Rice…Excellent also.

    Both were easy, with “normal” ingredients.
    Thanks for making me look like a Chef!!
    Appreciate you site. It is my go to dinner idea source. April 28, 2016 at 4:45am Reply

  • AC: Outstanding! I wish I had a video of my husband’s reaction when he had his first bite! Absolutely love your blog…thank you for making me appear to be a fabulous cook : ) April 29, 2016 at 12:40pm Reply

  • Nicole Porter: Made this with pork loin chops rather than a roast. Add pineapple juice while when I put it in the oven…delicious! Thanks for the recipe! September 4, 2016 at 11:40am Reply

    • Jaclyn: Thanks for the great review Nicole! September 7, 2016 at 10:26am Reply

  • Debbie: Has anyone made this on a rotisserie? June 24, 2017 at 1:34pm Reply

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