Island Glazed Pork Tenderloin

Island Glazed Pork Tenderloin – easy 30 minute juicy pork tenderloin with a sweet and spicy island-inspired glaze!Β 

Island Glazed Pork Tenderloin | Creme de la Crumb

This is one of the most amazing dishes to ever be created in my kitchen. And I’m not just talking about my new almost 1-month-old kitchen, because obviously that would mean I’m only comparing to what I’ve been whipping up in the last few weeks. I’m talking about any kitchen I’ve ever prepared food in. This dish…. it’s at the very very top of the Most Amazing Dinner Meals Ever To Happen list.

Island Glazed Pork Tenderloin | Creme de la Crumb
I know, you’re like – okay we get it lady, it’s really yummy or something, get on with it already! But I just can’t. Because I don’t think you’re fully grasping the amazingness of it all. The thing is, this pork tenderloin looks juicy right? And it looks pretty. Maybe even kind of fancy? And that sauce looks sort of fantastic doesn’t it?

Well those are not tricks my friends, that is not photoshop magic, that is just purely juicy, pretty, saucy, incredibly yummy goodness happening in a kitchen just like yours. And it’s EASY. Easy enough it will likely become your number one go-to dish for impressing anyone and everyone who ever comes to partake of food at your dinner table.

Island Glazed Pork Tenderloin | Creme de la Crumb

This pork tenderloin only takes 30 minutes start to finish and will have you and everyone else licking their lips because the flavor is mind-blowing-ly delish. It’s sweet, and spicy, and garlic-y and just WONDERFUL. Yeah I’m running out of descriptive words, and I superΒ wish that I wasn’t because I need you to make this. It’s a need, not a want. I need you to enjoy this with me. Because when friends experience something like this, they make sure their friends experience it too. It’s gotta be shared with those you love. And you know that I love you guys. I so do.

Island Glazed Pork Tenderloin | Creme de la Crumb
5.0 from 7 reviews
Island Glazed Pork Tenderloin
Prep time
Cook time
Total time
Island Glazed Pork Tenderloin - easy 30 minute juicy pork tenderloin with a sweet and spicy island-inspired glaze!
Recipe type: Main Dish
Serves: 4
  • 1½-2 pounds pork tenderloin (two small or one medium-large tenderloin)
  • 2 tablespoons olive oil
  • 2 teaspoons salt
  • 1 teaspoon cinnamon
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ½ teaspoon pepper
  • ¾ cup brown sugar
  • 2 tablespoons minced garlic
  • 1 tablespoon sriracha sauce (Asian hot chili sauce- found in the Asian section of most grocery stores) OR other hot sauce (I definitely recommend the sriracha sauce though!)
  1. Preheat oven to 350 degrees. Drizzle an oven-safe pan or skillet (such as a cast-iron skillet) with the olive oil and preheat on the stove over medium-high heat til the oil is hot. (See notes for alternative cooking option)
  2. Whisk together all rub ingredients. Sprinkle the rub mixture all over the tenderloin and use your fingers to massage into the meat.
  3. Place tenderloin in skillet and allow to brown for 3-4 minutes, turning the meat throughout to sear on all sides.
  4. Mix the glaze ingredients together and spread mixture over the tenderloin. Transfer to preheated oven and bake for about 20 minutes until cooked through.
  5. Cut tenderloin into 1-inch thick slices. Use a spoon to drizzle the glaze from the pan all over the tenderloin just before serving.
If you don't have an oven-safe skillet, you can sear the tenderloin in a regular skillet, then transfer the tenderloin to a greased, rimmed baking pan or casserole dish for the baking portion.

Recipe adapted from here.

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This does sound really good!

I made this last night and just have to tell you, it was AMAZING! Super simple and so flavorful. A total winner!

    Yay!! I am so glad you loved it as much as we do, and as the cook I just can’t get over how easy it is to make with so much flavor – you can’t beat that!!

What could I substitute for the brown sugar?

    Honey might work!

Hi Tiffany! I’ve been following your blog for awhile now. My husband and I love every recipe we have tried on here! I bought pork chops on sale over the weekend, and was so excited when I saw your recipe! I made the Island Glaze recipe and used pork chops instead and it was so delicious; we will be having this again soon!!!! We loved it, thanks for sharing!

Hi Tiffany,

Any sub ideas for the hot sauce (don’t kill me, I know you can handle the extra kick but we just can’t at our house!)?
I would still like to try the recipe!


    Hi Heather! Ha don’t worry, I know spicy food isn’t for everyone! You can just tone down the amount of hot sauce, it will be a little sweeter but still delicious!

      Great, thanks! πŸ™‚

This was delicious!! My whole family loved it. It was delicious and so fancy looking πŸ˜‰ like you said. I will be making this for company in the near future for sure. Thanks for the great share!

    Isn’t it crazy that something so simple can feel/look/taste so fancy!? I love that! So glad you liked it Allissia!!

A google search for a quick and easy pork tenderloin recipe brought me to your blog. I needed an easy tasty recipe that didn’t require lengthy marinating or an ingredient list as long as my arm. Bingo! This recipe ROCKS!!! I followed it to a T and had dinner on the table in less than an hour and dang was it delicious! I have 2 picky eaters who aren’t fond of spicy but there was no problem. The brown sugar and other spices balance out the heat. This dish is now in permanent rotation at my house. I can’t wait to peruse the rest of your recipes and see what awaits.

    Hi! Thanks so much for your comment, I am SO glad to hear you love this tenderloin as much as I do! That sweet and spicy combo is my favorite and like you said – so easy to make! I hope you find lots more to love on my site! πŸ™‚

Thank you for sharing — my guyanese hubby approved. I made this monday night with some jamaican jerk potato wedges, then used leftover pork the next night for fried rice… it made the rice so flavourful. I will be adding this into my rotation, but will have to get new chili powder (the one I have is very hot) and some sriracha because I used hubby’s pepper sauce, so it was waaay too spicy for our kids. But, with your recipe as is, it would be perfect.

What is the green herb in the picture?

    Hi Michelle, that is chopped cilantro πŸ™‚

    Looks like cilantro to me.

im surprised how tasty this was! i made it a few days ago and im already craving for that amazing mouth popping taste! highly recommended in my books πŸ™‚

This recipe looks and sounds amazing! What sides would you recommend making with it?


    Hi June! I love rice on the side and a veggie or a side salad. I love steamed broccoli with a bit of garlic and lemon – so good!

Made this tonight and it was excellent! So flavorful and juicy, as promised. Served it over raw zucchini noodles, not because we are a low carb household but because I wanted a veg and thought it would be a good balance for the heat. The zucchini softened just enough under the pork and extra glaze – SCORE!!! Def make again.

Saw it on Pinterest and made it tonight. It was great! We loved it and will make it again. The most difficult part of the recipe was chopping up 2 tablespoons of garlic – so it was really easy and quick. I couldn’t believe I already had all of the ingredients on hand. Thanks for giving us something new to use that big bottle of Siracha sauce on.

Oh my goodness, this was so delicious! My 17 year old son, who isn’t a fan of spicy food, almost ate a whole pork loin himself. It was so good that I’m making it again tonight. I did do a few alterations, I always like to put my own twist on recipes. I substituted coconut oil for the olive oil, cut back on the brown sugar, added a tiny bit of honey, added some allspice and paprika, oh and some pineapple. Tonight I threw some baby carrots in to roast in the oven with it. I’m hoping that will turn out good. I’m so glad I came across this recipe. I love how quick and easy it is and the tastes are phenomenal! Thank you!!

Don’t normally comment, but just made this for dinner and it was delicious. So glad I came across your website/recipes. Thank you!

this is by far one of my fav pork recipes! thanks for the amazing recipe πŸ™‚

When your recipes call for minced garlic, are you using the jar minced garlic or fresh garlic?

    Hi Katie, I’ve used both so either one will work! πŸ™‚

I made this last night and got rave reviews! This recipe will be in the dinner rotation forever!

I rarely comment about stuff i pin but i had to tell you how great this was!! So easy and everyone in my house loved it. My husband and I agreed its a new favorite. I added 1 TBSP fresh squeezed OJ to the glaze cause why not. Thanks for the great recipe!

    Oh my gosh, adding OJ… GENIUS! Definitely trying that!!! So glad you enjoyed this Jen, thanks for taking a minute to let me now how you liked it! πŸ™‚

This was amazing!! I think I’ll double or triple the glaze recipe and make island glazed pulled pork tacos next time!

GAH! This was so so delicious! I think I’m going to start keeping tenderloins in the freezer since this made for such an easy dinner! I did put the rub on a few hours before cooking it, as I prefer letting rubs sit a little if I can. The spice level was just perfect too, can’t wait to have it again!

    So glad you liked this Ashley!! I really love the sweet and spicy flavor combo in this – it’s a regular in my house! I’ll definitely have to add the rub ahead of time next time I make this, I bet that amps up the flavor even more!

I love this recipe! I made it twice in just a week because it always turns out to be the star of the table. I wanted to this again this weekend for a potluck party but I noticed that the pork I bought had its skin on it. Is it ok to use a pork with its skin on it or should I remove the skin before I use it for this recipe. Appreciate your feedback. Thanks!

    Hi Jenny, so glad you like this recipe! I haven’t tried it with the skin on… it might be good but I can’t say for sure since I haven’t tried it myself! I’d remove it if you can do so easily, just to be safe. If you do end up trying it out with the skin on, let me know how it turns out, I’d love to know!

What side dishes do you recommend serving with the Island Glazed Pork Tenderloin?

Made this and it was so good. Seared in a non-stick pan and transferred to a glass baking dish and it was so juicy and flavorful. Even reheated very nicely. Paired very well with a caribbean rice blend for a great meal — would recommend plantains as a side as well!

I bought all the makings to try this version of the pork tenderloin; so excited to try it ! Do you have any side recommendations to go with this flavor??

Hi Tiffany!
Is there something I could use to substitute the cinnamon? There’s a allergy in our house so I’m not sure how it would taste without or if something else would be ok to use in its place.
Thanks so much! Can’t wait to try this.

    Hi Ellen, No worries, you can skip the cinnamon and it will still be very delicious!!

Best pork recipe I have tried! Thank u:)

Finally got a chance to make it and the whole family LOVED it!!! Soooo easy, especially since there was only one pan to wash. Paired it with rice cooked with chicken broth and added green beans to the rice the last 5 minutes. The roast did take 35 minutes to cook through rather than 20 but that was no problem. I was afraid there wouldn’t be enough glaze to cover the meat but once it was sliced, there was plenty of juice to mix with the glaze to drizzle over the meat slices AND the rice. I didn’t have sriracha sauce so used Cholula sauce. It was okay but will get some sriracha sauce and see if that doesn’t kick up the heat a notch next time. And there will DEFINITELY be a next time. Thanks for your great recipe. I give it 5 stars for fabulous flavor, ease of recipe and short start to finish time. A winning combo for sure!!!

    Hi Shelley,

    It makes me so happy to hear that you and your family enjoyed this recipe! My family and I love it too! πŸ™‚

YES! That was definitely a tasty tenderloin recipe, will be on the menu again. Hubby Ra edited about flavor

Delicious!! I made this tonight and it was super easy and everyone approved!!

This was unbelievable. Just the right amount of sweet and spicy and tender and juicy. Definitely something worthy of guests.

Anyway to get the glaze to not carmelize into a super sticky tacky mess? The flavors are amazing but the glaze is so hard to use once it’s baked!!!

Is there anyway to do this in a slow cooker?

Just wanted to let you know that I have made this several times for my husband and little ones and they love it! Such a simple and delicious recipe.

Are you supposed to use
Packed brown sugar ?

This was delish! Flavors were spot on!!! I used a pork roast (all I had) and baked it to about 104 degrees before adding the glaze so it didn’t burn with 90 minutes of baking. This is a keeper. Thanks for sharing.

This is so good! Spicy and delicious. Very easy to make and a quick meal. Thank you!!