Kitchen notes · a little help before you start
Island Pork Tenderloin
A sweet garlic glaze sits over a warm spice crust on this pork tenderloin. Cinnamon and cumin give the savory meat a fragrant depth, while hot sauce adds a little fire beneath the brown sugar. Each slice catches some of that rich, sticky top.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Original yield
- Serves 6
- Ingredients
- 11 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Pork
- Cuisine
- American
- Cooking method
- Roasting · Baked & roasted
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
A few quick notes
1. Rub every side
Press the dry spice mixture around all sides of the tenderloin before searing it in the skillet.
2. Brown before glazing
Sear the pork on two sides before spreading the brown sugar, garlic and hot sauce mixture over the top.
3. Rest in the skillet
Leave the roasted pork loosely covered in its skillet for ten minutes before carving and serving warm.
Get to know the ingredients
Brown sugar
Light or dark brown sugar is listed for stirring with minced garlic and hot sauce into the top glaze.
Hot sauce
Sriracha or Tabasco can flavor the brown sugar glaze that goes over the browned pork before roasting.
Pork
Coat the tenderloin in dry spices first, then brown it before the glaze and oven cooking stages.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 4 steps completeMake room for Island Pork Tenderloin
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Cover loosely to rest
After roasting, loosely tent with foil for the stated ten minute rest before carving the warm pork.
A little more help as you go
Use an oven safe skillet
Sear in an oven safe skillet so the glazed pork can move directly into the center of the oven.
Mix glaze separately
Stir the sugar, garlic and hot sauce in a small bowl before spreading it across the browned meat.
A few questions you might have
Can I use light brown sugar?
Yes. Light or dark brown sugar is listed for the glaze with minced garlic and hot sauce.
Which hot sauces are suggested?
The ingredients offer Sriracha or Tabasco for the sweet garlic glaze spread over the browned pork.
When does the glaze go on?
Brown the seasoned pork first, then spread the sugar, garlic and hot sauce mixture over the top before roasting.
Does the pork rest after roasting?
Yes. Rest it in the skillet loosely covered with foil for ten minutes before carving and serving warm.
Does the skillet go into the oven?
The directions use an oven safe skillet for roasting the glazed pork after searing it on the stove.
Any more cooking tips?
Recipe inspired by epicurious
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: cookingclassy.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.