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An overhead image of sliced island pork tenderloin next to bowls of coconut rice, chopped cilantro, and pineapple salsa.
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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.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dinner
Cuisine: American
Servings: 6 servings
Author: Amy Nash

Ingredients

  • 2 to 2½ pounds pork tenderloin
  • 2 teaspoons kosher salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon black pepper
  • ¼ teaspoon smoked paprika
  • 2 Tablespoons olive oil

Sauce

  • ¾ cup dark brown sugar
  • 2 Tablespoons minced garlic
  • 1 Tablespoon sriracha or hot sauce optional

Instructions

  • Preheat the oven to 350℉ (177℃).
  • In a small bowl, combine the salt, cinnamon, cumin, chili powder, black pepper, and smoked paprika. Rub the spice blend all over the pork tenderloins.
    2 to 2½ pounds pork tenderloin, 2 teaspoons kosher salt, 1 teaspoon ground cinnamon, 1 teaspoon ground cumin, 1 teaspoon chili powder, ½ teaspoon black pepper, ¼ teaspoon smoked paprika
  • Heat the oil in a large cast iron pan or other oven-safe skillet over medium-high heat. Once the oil is hot, carefully place the seasoned pork tenderloins in the pan and sear on each side (about 4-6 minutes total) until evenly browned all over.
    2 Tablespoons olive oil
  • In another bowl, combine the brown sugar, garlic, and sriracha. Sprinkle evenly over the seared pork tenderloins in the pan.
    ¾ cup dark brown sugar, 2 Tablespoons minced garlic, 1 Tablespoon sriracha or hot sauce
  • Transfer the pan to the oven and roast for 18-22 minutes or until the meat reaches 140℉ on a digital meat thermometer inserted into the center of the pork tenderloins. Remove from the oven and let rest for 10 minutes before slicing. Drizzle with some of the glaze from the pan before serving.

Notes

  • Storage: Slice the pork and store it in an airtight container with a little of the glaze spooned over the top. It keeps well in the fridge for 3-4 days.

Nutrition

Calories: 380kcal | Carbohydrates: 29g | Protein: 39g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 123mg | Sodium: 888mg | Potassium: 808mg | Fiber: 0.5g | Sugar: 27g | Vitamin A: 150IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 2mg

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