Island Pork Tenderloin

This island pork tenderloin is coated in a bold brown sugar garlic spice rub with cumin chili powder and smoked paprika, then roasted until the pork turns tender and the sugar melts into a glossy, caramelized glaze. The mix of sweet and spicy flavors makes this a fun, exciting dinner that’s still easy enough for any night of the week.

Island pork tenderloin has been floating around home kitchens for years as one of those surprisingly simple pork tenderloin recipes that packs in big flavor without a lot of work.

The cinnamon, cumin, chili powder, black pepper, and brown sugar garlic combo borrows from warm Caribbean-style seasoning, which is where the “island” part of island pork comes from.

It became a quiet favorite at family dinners, potlucks, and old online forums because the sweet heat combo wins people over fast and keeps them coming back to it again and again.

If you love simple pork dinners that never disappoint, take a peek at my Carne Adovada, Bacon-Wrapped Pork Tenderloin, Instant Pot Pork Roast, Cafe Rio Sweet Pork Barbacoa, or French Onion Pork Chops.

Why We Love This Recipe

• This island pork tenderloin is easy to customize with a little more chili powder for extra heat or a touch more brown sugar garlic mix for added sweetness.
• Every ingredient is simple and familiar, and the spice rub comes together fast in a small bowl without anything fancy or hard to find.
• It cooks quickly in a heavy skillet over medium heat and finishes in the oven, making it a genuinely fast pork tenderloin recipe for busy nights.

What You’ll Need

Scroll down to the recipe card below this post for ingredient quantities and full instructions.

• Pork Tenderloin – The mild, tender meat works really well with the seasonings and stays juicy when cooked in a heavy skillet over medium heat. You can swap in pork loin, but you’ll need to increase the roasting time since it’s thicker and not as lean.
• Kosher Salt – Helps the spice rub cling to the pork and brings out all the warm island flavors without overpowering anything. Sea salt works fine, but reduce the amount slightly since the grains can be smaller.
• Ground Cinnamon – Adds a subtle warmth that plays really well with the brown sugar. A pinch of allspice can stand in if you’re out.
• Ground Cumin – Brings earthy depth that balances the sweet heat and gives the spice rub that signature island pork character.
• Chili Powder – Adds a mild heat that keeps the brown sugar sweetness in check and gives the seasoning blend that little spark.
• Black Pepper – Adds gentle warmth and keeps the seasoning balanced. White pepper works if you want something a little sharper.
• Smoked Paprika – Adds a smoky edge that builds flavor fast without the need to marinate. Regular paprika works in a pinch, but you’ll lose the smoky flavor.
• Olive Oil – Used to sear the pork tenderloins until golden before finishing in the oven. Avocado oil is a great alternative for high heat.
• Dark Brown Sugar – The deep molasses flavor melts into the garlic and spices, creating that island pork glaze right in the skillet. Light brown sugar works if needed, though the glaze will be a little lighter in flavor.
• Garlic – The garlic cooks down into the glaze and adds a warm savory note that makes every bite richer. Garlic paste or pre-minced garlic works, but fresh gives the best flavor.
• Sriracha – Optional, but great for adding extra heat to the glaze if you like things on the spicier side. Any hot sauce you enjoy will work here.

How to Make Island Pork Tenderloin

1. Mix seasonings. Start by grabbing a small bowl and stirring together the kosher salt, cinnamon, cumin, chili powder, and black pepper. This makes the spice rub that gives the pork all its warm island flavor.
2. Season pork. Pat the pork tenderloins dry with paper towels, then sprinkle the spice mix over them. Use your hands to gently press the seasoning onto all sides of the meat so it sticks well.
3. Sear pork. Heat the olive oil in a large cast iron or other oven-safe skillet over medium-high heat. Once the oil is shimmering, carefully add the pork. Let it sear for a couple minutes on each side until the outside is beautifully browned. This little bit of browning adds so much flavor and helps the tenderloins stay juicy in the oven.

4. Make glaze. In a separate bowl, stir together the dark brown sugar, garlic, and sriracha. The mixture will be thick and grainy, and that’s exactly what you want. Sprinkle it evenly over the seared pork right in the skillet. As it cooks, the brown sugar melts down and turns into that glossy, caramelized glaze.

5. Roast. Transfer the whole skillet to your preheated 350°F (177°C) oven. Let the pork roast for 18 to 22 minutes. You’re looking for an internal temperature of 140°F (60°C) in the thickest part of the tenderloin. A digital thermometer is your friend here because it keeps the meat tender instead of overcooked.
6. Rest and serve. Remove the skillet from the oven and let the pork rest for 10 minutes before slicing. This helps all the juices settle back into the meat. Spoon a little of the glaze from the pan over the sliced tenderloin, and serve warm.

Recipe FAQ’s

Tips for Success

• Let the pork rest on the counter for 15 to 20 minutes before seasoning so it cooks more evenly in the skillet and oven.
• Make sure the pan is properly heated before searing so you get that gorgeous golden crust without overcooking the tenderloin.
• Keep an eye on the internal temperature and pull the pork at 140°F; it continues to rise as it rests and stays wonderfully juicy.
• Spoon a little of the pan glaze over the top right before serving to bring all those sweet heat flavors forward.
• Slice the pork against the grain for the most tender bites.

Substitutions and Variations

• You can swap the pork tenderloin for bone-in or boneless pork chops and adjust the cooking time so they stay tender, or use pork loin instead and increase the roasting time since it’s thicker.
• For a different meat entirely, try boneless, skinless chicken thighs which handle the sweet heat nicely and stay juicy with a shorter roasting time.
• For extra heat, use hot chili powder, or choose chipotle chili powder if you want both warmth and a hint of smokiness.
• Leave out the sriracha if you prefer a sweet glaze without any added spice.
• Add a small splash of orange juice to the glaze for a brighter, citrusy finish that works especially well with the brown sugar.

More Pork Recipes You’ll Love

• Sweet & Spicy Slow Cooker Pulled Pork
• Honey Mustard Pork Tenderloin
• Perfect Grilled Pork Chops with Sweet BBQ Pork Rub
• Pork Tenderloin Sandwich
• Pork Carnitas (Mexican Slow Cooker Pulled Pork)
• Grilled Thai Pork Tenderloin with Coconut Lime Peanut Sauce
• Chinese Sweet and Sour Pork
• French Onion Pork Chops

Adapted from Epicurious.