Island Glazed Pork Tenderloin with a sweet and spicy island-inspired glaze! The flavors of cinnamon, cumin, chili powder, garlic, brown sugar, and a little bit of heat all come together in one delightfully delicious glaze over tender, melt-in-your-mouth pork tenderloin.
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.
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 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!
AT WHAT TEMPERATURE SHOULD I COULD PORK TENDERLOIN
This pork is being cooked in a brown sugar glaze, so to keep the glaze from burning you will want to cook at a lower temperature. Cook this tenderloin at 350 degrees for about 20 minutes until the internal temperature reaches 150 degrees and the center is no longer pink.
HOW DO YOU KEEP PORK LOIN FROM DRYING OUT
The key to keeping your pork perfectly juicy is to let it rest for a few minutes before slicing and serving. After the internal temperature reaches about 150 degrees, you want to let it rest for at least 3-5 minutes before slicing it to keep the juices from running out all over the cutting board – you want to keep them inside the pork and a little rest is exactly what will do the trick.
SHOULD YOU COVER PORK TENDERLOIN IN THE OVEN
Covering your pork tenderloin while it bakes can help the pork to retain moisture and keep that juicy, flavorful goodness you’re after. It is not necessary to achieving juicy, tender pork but it doesn’t hurt! When in doubt, go ahead and loosely tent your pan with a large piece of foil – do not cover tightly. Covering the pan too tightly will cause moisture and condensation to build up on the inside of the foil and make your final dish watery.
HOW DO YOU MAKE THIS DISH?
Okay so if you’re actually not in Hawaii right now being served this delicious dish, I guess you’re going to have to make it yourself. Which is a-okay because it’s so easy and worth it!
Preheat your oven to 350 degrees, then drizzle an oven-safe pan or skillet (such as a cast-iron skillet) with the olive oil and preheat it a bit on the stove over medium-high heat til the oil is hot.
Then, whisk together all of the rub ingredients. Sprinkle the rub mixture all over the tenderloin and use your fingers to massage it into the meat a bit. Take the dry rubbed tenderloin and place it into the warmed up skillet and allow to brown for 3-4 minutes, turning the meat throughout to sear on all sides.
While it’s browning, you can mix the glaze ingredients together and spread mixture over the tenderloin when the browning part is done. Transfer the whole loin into the preheated oven and bake for about 20 minutes or so, until it’s cooked through. If you’re using a meat thermometer, it should read 145 degrees at its thickest part, then you’ll know it’s done for sure.
Cut the tenderloin into 1-inch thick slices and use a spoon to drizzle the glaze from the pan all over the tenderloin just before serving.
TIPS & TRICKS FOR MAKING JUICY BAKED PORK
- Sriracha is an Asian hot chili sauce that can be found in the Asian section of most grocery stores. I definitely recommend the sriracha over hot sauce unless you’re in a pinch and that’s all you have. Sriracha just goes with the whole island glaze flavors.
- 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.
- If you’re using two smaller tenderloins, you can sear and cook them in the same pan, they should both add up to about the size of one large tenderloin.
- I like to let the pork rest for about 5 minutes before cutting, this allows the juices to settle back into the meat so that it doesn’t all run out right after cooking it, leaving it dryer than you expected.
- If you don’t have dark brown sugar, light brown sugar will work too.
- Any leftovers will keep in the fridge in an airtight container for 3-5 days, or in the freezer in an airtight container or Ziploc bag for up to three months.
WHAT PEOPLE ARE SAYING ABOUT THIS RECIPE
“Pleasantly tasty with a little kick from the Sriracha and a little sweet from the brown sugar. The cinnamon adds a note of earthiness. Can’t wait to make this again. We’ll also try it on other meats. This is sensational.” – Lisa
“Loved this! I cook a lot and am always looking for something a little unique and this was different and delicious……moist with a nice sear and sweet and spicy. And so Easy!! I doubled the sauce, because I always do that. Pairs well with a lime cilantro rice and a crisp slightly sweet cucumber dill salad. This will be served often at our house!” – Annie
“Wow wow wow!!! I NEVER comment on recipes… but this was too incredible not to! What an amazing flavor profile. I followed the recipe exactly, except that I only roasted for about 10 mins before the temp reached 150 and I removed it from the oven. Sooo delicious!!! When it was done cooking I deglazed the pan with about 2/3 c. Water to make a bangin Dipping sauce. Will 100% make again.” – Red
Island Glazed Pork Tenderloin
- 1 - 1 1/2 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
- 1/2 teaspoon black pepper
- 3/4 cup brown sugar
- 2 teaspoons minced garlic
- 1 tablespoon sriracha sauce (see note) OR hot sauce
- 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)
- Whisk together all rub ingredients. Sprinkle the rub mixture all over the tenderloin and use your fingers to massage into the meat.
- Place tenderloin in skillet and allow to brown for 3-4 minutes, turning the meat throughout to sear on all sides.
- Mix the glaze ingredients together and spread mixture over the tenderloin. Transfer to preheated oven and bake for about 20 minutes until cooked through.
- Cut tenderloin into 1-inch thick slices. Use a spoon to drizzle the glaze from the pan all over the tenderloin just before serving.
Recipe originally posted September 2015, updated April 2020 with new photos and copy, recipe remains unchanged.