Island Glazed Pork Tenderloin
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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.
If you enjoyed this Island Glazed Pork Tenderloin, you’ll love Best Baked Pork Tenderloin, Instant Pot Balsamic Pork Tenderloin, and Sheet Pan Pork Tenderloin and Potatoes.
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!
Here’s How to Make It
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.
Frequently Asked Questions
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.
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.
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.
Expert Tips and Tricks
- 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.
More Amazing Recipes You’ll Enjoy
- Best Healthy Grilled Pork Tenderloin
- Baked Pork tenderloin with Potatoes and Gravy
- Maple Glazed Pork Chops
- Slow Cooker Hawaiian Pork Chops
- Thai Pork Pizza
Did you make this Island Glazed Pork Tenderloin recipe? FANTASTIC! Please rate the recipe below!
Island Glazed Pork Tenderloin
Ingredients
- 1 – 1 ½ pounds pork tenderloin , (two small or one medium-large tenderloin)
- 2 tablespoons olive oil
Rub
- 2 teaspoons salt
- 1 teaspoon cinnamon
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon black pepper
Glaze
- ¾ cup brown sugar
- 2 teaspoons minced garlic
- 1 tablespoon sriracha sauce , (see note), OR hot sauce
Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe originally posted September 2015, updated April 2020 with new photos and copy, recipe remains unchanged.
CAn this recipe be cooked in the crockpot? If so, on what temperature and for how long?
Thank you!
Hi Carol- thats a tough question! I haven’t tried using the slow cooker with this recipe yet. I would sear it in a pan first and then cook on high for 4-6 hours.. but keep in mind that I’m not 100% sure! That just where I would start with that. Definitely let me know how it turns out!!
Island Glazed pork tenderloin ,- excellent. Made with rice and the glaze from the Meat was fantastic on it! Definitely a Keeper!!
SO happy to hear that you loved this!! Thanks, LuAnn!
i MADE THIS TODAY AND IT IS AMAZINGLY DELICIOUS. tHE GLAZE IS SO FLAVORFUL. wILL MAKE THIS OVER AND OVER AGAIN.
Hi Millie- SO happy to hear that you loved this! The glaze is TO DIE FOR right?!?! Thanks!
This turned out pretty good. Will not add cinnamon next time. It took over all other flavors. Id suggest adding it to the brown sugar mix for anyone who still wants to try it, also the temp isnt lisTed. I took mine out at about 150 and let it sit covered for 15 mins before cutting. Nice and tender but dont overcook.
Happy to hear that you enjoyed this! Thanks for sharing your great input! 🙂
I have made this many times with Tabasco instead of siracha. It is amazing.
I haven’t tried that but my husband is a huge Tabasco fan! I should try it that way for him. Thanks for the great idea! Glad that you loved it!
I make this everytime I have company. I add a tsp of haleem masala to the dry rub to give it an extra kick. This is the best recipe I have ever made!
Hi Cathy- I always love an extra little kick! Thanks for sharing your great idea! I am SO happy that you say this is the best recipe you have ever made! Best compliment EVER!! You’ve completely made my day! 🙂
My guest just text me to thank me And said it was a CULINARY feast! Cant get a better compli than that! So glad I found it!
Loved this recipe, I don’t like it too spicy so i substituted the asian hot sauce with 1/2 cup sweet chili sauce. also replaced the brown sugar with a squirt of balsamic glaze + chopped garlic.
Sounds delicious! 😉
OMG!!! THIS. WAS. SUPER. DELISH! not a hit with my kids, but they don’t know what they are missing. SOOOOO good!
Darn kids- I know the feeling with my toddler twins! 😉 Glad that you loved this recipe!
Tiffany, I made this for my friends last night and it was so delicious! and I just devoured the leftovers which were honestly even better. thank you so much for such an amazing recipe!
Gotta love when the leftovers are the best part! 😉
This was so easy to make and super yummy! The flavors were BaLanced. loved!!
SO happy to hear you loved it!!