Island Pork Tenderloin
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
6
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Course
Main Course
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Cuisine
American
Island Pork Tenderloin
Description
The recipe begins by coating a 2.5-pound pork tenderloin in a dry rub of salt, cumin, chili powder, cinnamon, black pepper, and paprika. It is seared in olive oil until browned on all sides, which develops flavor and texture. A mixture of brown sugar, minced garlic, and hot sauce is then spread atop the pork. The tenderloin finishes in the oven at 350 degrees Fahrenheit until it reaches an internal temperature of 140 degrees, then rests to reach 155 degrees.
The final pork roast combines savory spices with a sweet, tangy glaze from the brown sugar and hot sauce mixture. The resting period allows juices to redistribute, producing a tender and flavorful pork tenderloin with a caramelized topping. The recipe’s balance of spices and sugar highlights the pork without overpowering its natural flavor.
This pork is ideal served sliced and warm, fitting well as a main dish for dinner. Its bold but balanced seasoning makes it versatile for pairing with simple sides that complement the spiced and slightly sweet characteristics.
Ingredients
- 1 (2 1/2 lb) pork tenderloin
- 1 tsp salt
- 1 tsp cumin ground
- 3/4 tsp chili powder
- 1/2 tsp cinnamon
- 1/2 tsp black pepper freshly ground
- 1/4 tsp paprika
- 1 Tbsp olive oil
- 6 Tbsp packed brown sugar (light or dark)
- 1 Tbsp garlic finely minced
- 1 1/2 tsp hot sauce or Tabasco sauce
Instructions
- Preheat oven to 350 degrees. In a small bowl, whisk together salt, chili powder, cumin, cinnamon, black pepper and paprika. Press and rub mixture around all sides of pork tenderloin.
- Heat olive oil in a 12-inch heavy skillet over medium-high heat. Once oil just begins to smoke, transfer pork to skillet and cook for 2 - 3 minutes until bottom has browned, then rotate and cook opposite side until browned, about 2 - 3 minutes.
- In a small bowl, stir together brown sugar, minced garlic and hot sauce. Spread mixture over the top of browned pork. Transfer pork (in oven safe skillet) to center of oven and roast until center of pork reaches 140 degrees on an instant read thermometer about 20 - 30 minutes.
- Allow pork to rest in skillet, loosely covered with aluminum foil, 10 minutes at room temperature (temperature should rise to 155 degrees while standing). Carve and serve warm.
Notes
- Ensure the pork reaches an internal temperature of 140°F before removing from the oven; resting increases temperature to 155°F.
- Allow the tenderloin to rest covered loosely with foil for 10 minutes to retain juiciness.
- The spice rub includes cinnamon and paprika alongside cumin and chili powder for a warming, aromatic flavor.
- The brown sugar and hot sauce topping adds sweetness and a spicy tang that caramelizes during roasting.
- Use an instant read thermometer for best results to avoid overcooking.
User Reviews
Overall Rating
5
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