Easy 30 minute juicy Island Glazed Pork Tenderloin with a sweet and spicy island-inspired glaze!
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 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.
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 super 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.
What people are saying about this Island Glazed Pork Tenderloin
“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.” – JD
“I made this last night and just have to tell you, it was AMAZING! Super simple and so flavorful. A total winner!” – Tia
“This was delicious!! My whole family loved it. It was delicious and so fancy looking like you said. I will be making this for company in the near future for sure. Thanks for the great share!” – Allissia
“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’m so glad I came across this recipe. I love how quick and easy it is and the tastes are phenomenal! Thank you!!” – Valencia
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 adapted from here.