Island Pork Tenderloin

This Island tenderloin is such easy and satisfying pork recipe! It’s seasoned with a delicious mix of spices and finished with a sweet brown sugar-garlic glaze. You’ll love the method all the flavors close here!

Island Pork Tenderloin

Easy Pork Tenderloin Recipe
This is such a straightforward thanks to prepare pork tenderloin! you create an easy spice mixture and rub it over the pork and sear to brown the outside, then end it off with a refined sugar rub and end by preparation it through within the kitchen appliance.

You’ll love the method the meat juices and refined sugar close to make a sweet and savory sauce that’s the right of entirety to pork.

Tender pork, check! Delicious rub, check! Crave-able sauce, check! This formula is simply too sensible to go. Positively one amongst the simplest ways that to organize pork tenderloin!

Island Pork Tenderloin

  • 1 (2 1/2 lb) pork tenderloin
  • 3/4 tsp chili powder
  • 1/2 tsp cinnamon
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp paprika
  • 1 tsp salt
  • 1 tsp ground cumin
  • 1 Tbsp olive oil
  • 6 Tbsp packed brown sugar (light or dark)
  • 1 Tbsp finely minced garlic
  • 1 1/2 tsp Sriracha or Tabasco sauce

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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