Pork tenderloin may be one of my favorite cuts of meat. It is tender and succulent and if cooked well, it can nearly melt in your mouth.
This recipe that my brother and sister-in-law sent me is far and away the best method I’ve ever used for preparing pork tenderloin. Initially I was nervous about trying it because I’m not crazy about using cinnamon in savory main courses. But am I ever glad I gave in and tried it! This dish is absolutely amazing (and not overpowering with cinnamon at all). The combination of warm spices results in perfection when rubbed on the pork loin. And the glaze? Oh, the glaze. I could have eaten it by the spoonful. The cooked pork is mouthwatering in it’s velvety, slightly spicy, slightly sweet sauce and this has become my go-to recipe for pork.
Another great thing about this recipe is that it is a cinch to prepare yet makes an elegant, unique dinner that would be great for entertaining…or better yet, simply for a nice weeknight meal.
Brown Sugar Spiced Pork Loin
Printable Version with Picture
Printable Version
*Note: I’ve also had good success omitting the 1 teaspoon cumin and 1 teaspoon cinnamon and substituting 2 teaspoons garam masala (a substitution in a hurry when I found I was out of cumin!).
*Makes about 2 1/2 pounds of pork tenderloin, enough to serve 8 adults*
INGREDIENTS:
Rub Ingredients:
2 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon cinnamon
2 pork tenderloins (2 1/2 lb. total), each tenderloin cut into two chunks
2 tablespoons olive oil
Glaze ingredients:
1 cup packed dark brown sugar
2 tablespoons finely chopped garlic (about 6-8 cloves)
1 tablespoon tabasco sauce
DIRECTIONS:
Preheat oven to 350 degrees. In a small bowl, stir together salt, pepper, cumin, chili powder, and cinnamon, then coat the pork with the spice rub. Heat the oil in an ovenproof 12-inch heavy skillet that is ovenproof (I used my cast iron skillet) over medium high heat until the oil is hot and rippling. Brown the pork, turning, about 4 minutes total. Leave pork in the skillet. If you don’t have an ovenproof skillet, brown the pork in a skillet and transfer it to a foil-lined baking pan (like a 9X13-inch). I’ve done both and either method works great.
Stir together the brown sugar, garlic, and Tabasco and pat on top of each tenderloin. Roast in the middle of the oven until a thermometer inserted diagonally in center of each tenderloin registers 140, about 25 minutes. Let pork stand in the skillet at room temperature for 10 minutes. The temperature will rise to about 155 while standing. Slice on the diagonal and serve, spooning the sauce from the skillet on top of the pork.
Recipe Source: Nate and Kylie
{ 44 comments… read them below or add one }
that rice looks sooo good whats in it?
This sounds delicious. The rub sounds so flavorful. I’d love to try this.
Pork loin is definitely a favorite at our house, and I’ve got a similar recipe (brown sugar + spicy) that we just love. Yours looks great!
You had me at brown sugar. Pork tenderloin is a staple in The Food of Love kitchen. I’m going to try this preparation next time I make it. Thanks for sharing it.
I have lots of pork loin in my freezer right now! thanks for the great recipe.
This looks great! I have a really similar recipe that has maple syrup in the glaze, but the rub is exactly the same.
That is so funny cause I was coming on the write the same thing as Mallory’s Mommy – what is in that rice?
I’m so glad my sister told me about your site! Tried this pork recipe for some company and everyone loved it. I can’t wait to try more of your recipes!
oldlewis – thanks! I’m glad you liked this pork recipe.
De-Lish! Thank you for sharing this recipe!
I’m sure I’d love that pork…a wonderful combo of ingredients in that rub. Yum!
Your pork loin sounds fantastic! thanks for sharing
Mallory’s Mommy and Wendy – here’s the embarrassing thing…that rice may look great but it was terrible. I had tried a new recipe for rice/orzo pilaf and it wasn’t very good. But I’m glad the picture at least looks appetizing!
not only is pork tenderloin all those things, it just lends itself to so many possibilities where seasoning and flavoring are concerned. this particular combination of sugar and spice sounds marvelous, and that’s that.
Borsh Family Adventure – thanks for the comment! This pork is one of my favorite dishes so I’m glad you and the company loved it, too!
Melanie — I love your site — simply put!! Everything I have tried has been amazing but this pork loin …. what can I say. It looks elegant, tastes amazing and I can make it when I get home from work. I made it last night with wild rice, steamed broccoli and applesauce. My family is in love with everything I make from your site. I log in everyday awaiting a new recipe
Thanks for sharing!
Stephanie – thank you for your comment! I'm thrilled that you have had good luck with the recipes you've tried and that this pork loin was such a hit. I LOVE this meal and your sides of wild rice, broccoli and applesauce would make it downright perfect. Thanks for letting me know!
Wow this looks so delicious! I have been looking for a new way to make my pork loin so this is going to be a must try for sure. Thank you!
This recipe is delicious! I was a little nervous because when I was browning the pork because the cinnamon smell was very strong, but the flavor was perfect when it was done. My husband and 3 kids all loved this too. I will be making this again!
Jacquie – so glad you liked this recipe! Thankfully the cinnamon wasn’t too overpowering and it worked out well for you. Thanks for letting me know!
Our friends made this the other night for our community group and it was fantastic! They told me about your blog…I can’t wait to try your other receipes. They look delicious – thank you!
I just had to thank you for this recipe! It turned out so well. My husband said it had the best flavor of any meat I had ever made! Wahoo! We also had the Magic in the Middle cookies for dessert! Soooooo good!! I don’t know what I would be eating, baking, cooking w/o this blog
Apryl – thank you so much for letting me know this was such a hit! I agree that it has tremendous flavor and I’m so glad you liked it (and the cookies!). Thanks!
If there’s one thing I AM crazy about it’s adding cinnamon to savory dishes! I absolutely know I would love this…especially because pork is my favorite meat!
I made this a few weeks ago and I’m making it again tomorrow! The whole family loved it and even my super picky 4 year old ate it:) It was a cinch to prepare and the flavors were just right.
Joy B. – thank you for your review on this! I’m glad that your picky child loved it, too. That’s a major sign of success!
I was super skeptical the whole time I was making this recipe because of some of the ingredients. It turned out amazing!!! All 10 people at the table went crazy over it (including my super picky 10 year old). I also made cubed roasted butternut squash as a side and Bakerellas Easy Apple Cake for dessert. What a perfect Autumn meal. Thanks.
Made this tonight with bone-in pork loin chops and the taste was fabulous!!! And yes I agree with you…ohhh, the glaze. YUMMY!
Lisa – great to know this transitions well to pork chops. Thanks for letting me know you liked it!
I made this the other night and it was SO good! Thanks for a way to cook pork tender that doesn’t involve the crock pot!
Shanna – I’ve never even seen a recipe for pork tenderloin in the crockpot! I’m glad this proved to be tender enough and that you liked it.
Making this tonight, can I substitute hot sauce for the tabasco? Anyone?
Yes, Kira, you can!
Just headed to the kitchen! Thanks for the quick response! Can’t wait to eat this. I will let you know how it turns out.
This was excellent. Loved it! And so easy. We also had your homemade pizza for family night (with the dough you make the night before) seriously, the BEST PIZZA I have ever had. I have tried homemade sauce before and nothing ever taste right, but this was so good. And there are no words for the crust. Can’t wait to eat both of these dishes again. Thanks, as always, for such great ideas!
Thanks, Kira! I’m thrilled you liked this pork loin and the pizza. That pizza recipe is a staple around here – as in at least weekly. Glad you loved it too!
I have to say, I love your blog – I visit numerous times a day. I actually build my grocery list around planning meals I’ve picked from your blog! I’ve lost count already of the recipes I’ve tried!
Anyhow…I have a stupid question. I’ve never cooked pork loin before (we are big chicken/beef eaters around here…), so when you say the pork loin has to be cut into “two chunks” does that mean length wise or width wise? I’m sorry for my naivety with pork loin!
Shannon – thanks for your comment! As for the pork loin, cut it into chunks width-wise, kind of like slicing a loaf of bread in half to get two large chunks. Slice it strait down the middle so you end up with two shorter pork loins. Does that make sense?
Ok me again…I just made this tonight and it was FANTASTIC. Again, I’ve never made pork loin before, and I don’t think I will make it any other way from now on. The only thing I did differently was use light brown sugar because that’s all I had on hand, but I still thought it was great. My only concern was that when I cut into the meat, it was a little pink in the middle…we ate it anyway so I hope that it’s ok for pork loin to be pink (which according to my recent while-eating-it-online-research, is ok)! I did use a meat thermometer, but it’s not top of the line so I’m not too sure on it’s accuracy.
Shannon – I’m glad you liked this pork and thrilled it worked out with the light brown sugar. I think it is ok for pork to be slightly pink as long as the internal temperature is high enough (between 155 and 160 degrees). Thanks for checking in!
This is a family favorite. It has even my pickiest littles asking for more. I can’t tell you how many new family favorites you have added for us. Thanks!
Thanks, Katherine – I love hearing that a family favorite for us is a family favorite for others as well!
This was the best pork tenderloin we’ve ever made!! Thank you so much for your awesome blog, I’ve tried about 10 of your recipes and none have disappointed. I can’t wait to try more! Thank you for all your hard work and creativity, it’s really helped kick my cooking up a notch!
Our eyes lit up at the first bite of this one! Phenomenal flavor!!!!
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