Island Pork Tenderloin is hands-down one of the best tenderloin recipes I’ve ever come across. It’s actually one of my go-to company dishes, you know the ones you make for guests because it’s a sure-fire hit! This recipe has never disappointed me! Even the leftovers (when there are any) are delicious!
I’m not sure which is better the dry spice rub, that is loaded with cumin, cinnamon, chili and ginger. Or the glaze that finishes it off, that is a mix of brown sugar, garlic and hot sauce. Together the two create a blend that is so craveable, it’s unreal. It’s so good!
I’m not sure I even have the right words to truly explain how great this pork tenderloin is! The first time I tried this recipe, I remember reading through the list of ingredients on Little B Cooks’ blog and thinking that sounds pretty good. There was one photo and plenty of comments and a reference to Gourmet magazine, which was a good sign. I gave it a whirl. That first bite was everything! I remember eating slice after slice before it even hit the table.
I’m a side dish girl, I want to make sure whatever accompanies the “meat” is stellar. You know, in case the protein just doesn’t cut it. This meal, though, I never have to worry about a save-the-dinner side dish, the tenderloin is phenomenal and always the star of the show! In case you’re wondering, we usually serve this with sweet potatoes and a salad.
How to make Island Pork Tenderloin
This one is pretty simple. Whisk all your dry spices together and rub them into the tenderloin. Heat the olive oil in a cast-iron skillet and then sear the tenderloin on all sides. I like to use a pair of tongs to grab and roll the tenderloin, as it sears.
Once the meat is finished searing, mix the glaze ingredients and spoon the mixture over the pork tenderloin. Pop it into a preheated oven and let it cook for about 20 minutes or until an instant-read thermometer registers 140 degrees F. Remove and tent with foil and let the meat rest for 10 minutes.
This is one of those dishes that is pretty easy to make and really impressive to serve. Definitely one to save. I wouldn’t be surprised if it ends up on your monthly meal rotation!
If you love Island Pork Tenderloin, check out these other delicious main dish recipes, I’m sure they’ll hit the spot:
Finally, if you get a chance to make this or any other recipe on the blog and want to share. Please feel free to tag @candyjarchronicles or use #candyjarchronicles on Instagram, so I can see your post. I’d love to see what you’re cooking in your kitchen!
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Island Pork Tenderloin
Hand's down the only pork tenderloin recipe you'll ever need. Rubbed with the perfect mix of spices and then glazed with an easy brown sugar mixture that finished this tenderloin and makes it 100% craveable.
INGREDIENTS
- 2 pork tenderloin (approx. 1lb each)
- 2 tbsp olive oil
Spice Rub
- 2 tsp salt
- 1 tsp chili powder
- 1 tsp cinnamon
- 1 tsp cumin
- 1/2 tsp ginger, ground
- 1/2 tsp pepper, fresh ground
Glaze
- 1 cup packed brown sugar
- 3 cloves garlic, pressed
- 2 tbsp hot sauce (I use Texas Pete's)
INSTRUCTIONS
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Preheat the oven to 350 degrees F.
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Trim tenderloins of any fat and remove the silverskin.
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Mix together the spice rub ingredients and rub it all over the pork tenderloins. In a separate bowl mix glaze ingredients and set aside.
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In a 10-12" cast-iron skillet, heat the olive oil and sear the tenderloins on all sides, about 5-7 minutes. Remove from the heat. Spoon on the glaze and roast in the preheted oven for 20 minutes or until the tenderloins reach 140 degrees F.
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Remove from the oven and tent with foil, let the tenderloins rest for 10 minutes. Cut into slices and serve with the pan sauce.
RECIPE NOTES
Recipe adapted from Little B Cooks and found here. Originally found in Gourmet magazine.