Island Pork Tenderloin

01.22.2013

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!

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Island Pork Tenderloin

5 from 1 vote

Yield: 4 Servings

Prep Time: 10 minutes
Cook Time: 30 minutes

Ingredients

  • 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

Instructions

  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
Nutrition Facts
Island Pork Tenderloin
Amount Per Serving (4 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.

28 comments

  • Jennifer: Could this be made in a crock pot or Instapot? If so, how long. I’d really like to make this during the week and crockpot/instapot are my go to.

    Thank you,

    Jennifer July 10, 2018 at 11:10am Reply

  • Sherri Woody: I make this frequently! Great recipe and easy to pair with lots of sides. December 17, 2017 at 2:00pm Reply

    • Jaclyn: Thanks Sherri! December 18, 2017 at 4:10pm Reply

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

  • 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

    • Jaclyn: Ha love this! May 2, 2016 at 10:12am 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

  • 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

  • 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

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