This glazed pork tenderloin is coated in a flavorful spiced brown sugar rub, then seared to perfection in the same pan it’s baked in. A delicious and easy weeknight dinner!
Pork Tenderloin can be made in countless ways, but achieving the perfect juiciness and tenderness can sometimes be a challenge. This recipe keeps it simple while locking in moisture and flavor every time.
Why We Love this Recipe
This pork tenderloin recipe is often our "go-to" on weeknights for my family or a simple dish to feed guests. I especially love this variation because there is little prep time, and its sweet and saucy flavor impresses.
Ingredients
This sweet and spicy tenderloin uses simple pantry staples and spices. Gather these ingredients:
- 2 pork tenderloins (about 2 ½ lb total)
- Salt & pepper
- Ground cumin
- Chili powder
- Ground cinnamon
- Olive oil
- Brown sugar
- Minced garlic
- Tabasco (or your favorite hot sauce)
I'm not sure why, but I love slapping rubs on meat. There's something satisfying about using a combination of the spices found in your cupboard to concoct a flavorful dish! Then, on top of the rub we add a flavorful sauce that it's a simple combination of brown sugar, garlic and hot sauce.
How to Make Glazed Pork Tenderloin
Scroll to the bottom of this post for the full recipe card with detailed instructions. The general steps are as follows:
- Preheat oven to 350.
- Combine the spices in a small bowl. Rub over the pork.
- Heat oil in large oven-proof skillet over medium-high heat.
- Brown each side of the pork, 4 minutes total.
- In a medium bowl, mix together brown sugar, garlic and hot sauce. Pat over top the browned pork.
- Transfer to preheated oven and bake 20 minutes, until meat thermometer reads 140.
- Remove from oven, let rest 10 minutes before slicing.
We use our favorite 12-inch cast iron skillet to both sear the meat and finish in the oven, but if you do not have an oven-proof skillet, you can transfer the meat to a baking dish. In fact, when I double the recipe for company, I use a baking dish in the oven. Then, when its done, I slice the tenderloins and set out on a platter for serving.
Sauce for Serving
The glaze on this pork tenderloin creates a sweet and savory sauce. After placing the slices on a platter, I will pour the remaining sauce from the skillet (or baking dish) into a small bowl and serve on the side with a miniature ladle.
Leftovers
Store any leftovers in the fridge in an airtight container. Reheat in the microwave until heated through. You can also store leftover slices in the freezer.
What to Serve with Pork Tenderloin
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Photos by Lindsay Evers Photography
Recipe Card
Island Glazed Pork Tenderloin
Ingredients
For Spice Rub:
- 2 teaspoons salt
- ½ teaspoon fresh ground pepper
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon ground cinnamon
- 2.5 lb pork tenderloin (2 tenderloins between 2 ¼ to 2 ⅕ lb total)
- 2 tablespoons olive oil
For Glaze:
- 1 cup packed dark brown sugar
- 2 tablespoons minced garlic
- 1 tablespoon Tabasco , or favorite hot sauce
Instructions
- Preheat oven to 350°F.
Prepare the Pork:
- Stir together salt, pepper, cumin, chili powder, and cinnamon in a small bowl. Coat pork with spice rub.
- Heat oil in an ovenproof 12-inch heavy skillet over moderately high heat until just beginning to smoke. Brown pork on all sides, turning occasionally, about 4 minutes total. Remove from heat; leave pork in skillet.**
Make the Glaze and Roast the Pork:
- Stir together brown sugar, garlic and Tabasco in a small bowl. Pat the mixture on top of the tenderloins.
- Place the skillet in the preheated oven. Roast until thermometer inserted diagonally into the center of each tenderloin registers 140°F, about 20 minutes.
- Remove from oven. Let pork stand in skillet, loosely covered with foil for 10 minutes. Slice and serve with glaze from pan.
Notes
- **If you do not have an oven-proof skillet, or are doubling the batch and browning in stages, you can transfer the browned pork to a baking dish.
- I like to pour the juice/glaze into a little bowl with a miniature ladle for serving.
- Recipe from The Gourmet Cookbook
- Nutrition information is an estimate only.
