Island Pork Tenderloin

Succulent pork tenderloin with layer upon layer of vibrant flavors bursting in your mouth in the most amazing ways!

Pork tenderloin is one of our favorite cuts of meat and it’s so easy to prepare. I stumbled across this recipe many years ago and have seen a number of versions through the years.

This remains the one I prefer, with a minor tweak here or there.

The dish starts with a simple spice rub made from kosher salt, freshly cracked black pepper, cumin, chili powder, and cinnamon.

The pork is first seared then topped with a fabulous glaze made from brown sugar, garlic, with another dash of heat from Tabasco. The pork tenderloins are popped in the oven for a quick roast infusing the spices and seasonings into the meat.

The glaze that’s left in the pan is finished with a touch of pure maple syrup, transforming it into a beautiful sauce.

To make things go smoothly, mix up the rub and the glaze before you start cooking. Then everything is at your fingertips and dinner comes together quickly. Do not overcook the pork – truly 20 minutes in the oven will do it, 18 minutes if the tenderloins are small.

Serve with fresh salad full of fruit – perfect for any season. This will become a “go to” recipe – trust us on this one!

Island Pork Tenderloin

2 teaspoon kosher salt

½ teaspoon freshly cracked black pepper

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon cinnamon

2 pork tenderloins, about 2-½ pounds

2 tablespoons olive oil

1 cup dark brown sugar

2 tablespoons chopped garlic

1 tablespoon Tabasco

2 tablespoons pure maple syrup

For the salad:

4 cups mixed field greens

2 large navel oranges, peeled and sliced

1 to 1-½ cups sliced red grapes

1 to 1-½ cups fresh raspberries

1 to 1-½ cup fresh blackberries

2 cups whole, fresh strawberries

½ cup slice red onion

Slices of blue cheese

Heat the oven to 350-degrees. Remove the silverskin on the tenderloins using a very knife. 

For the spice rub:

In a small bowl whisk together the kosher salt, black pepper, cumin, chili powder and cinnamon.

For the glaze:

Stir together the brown sugar with the chopped garlic and the Tabasco, mixing until well blended.

For the pork:

Place the pork tenderloins in a pan and sprinkle the spice rub over all sides of the pork. Let it rest at room temperature for about 30 minutes. If you’re not planning to cook the pork right away, cover and refrigerate up to 24 hours. Just let the meat rest at room temperature for at least 30 minutes, up to 45 minutes. You want the meat at room temperature in the center before you start cooking.

Heat the olive oil in a large, deep ovenproof skillet over medium heat. When the oil is hot add the tenderloins and sear on all sides, about 4 to 5 minutes total.

Spoon the glaze mixture over the tops of the pork tenderloins.

Roast for 18 to 20 minutes or until the internal temperature reaches 140-degrees. Transfer the pork to a cutting board, cover and let it rest for 10 minutes before carving. The temperature will continue to rise as the meat rests.

Add the maple syrup to the glaze mixture left in the pan and warm over low heat.

To serve:

Layer a large platter with leaves of lettuce and slices of orange. Scatter the grapes, raspberries, blackberries, strawberries, and red onion in and around the lettuce. Arrange the blue cheese along the outside of the platter.

Place the pork tenderloins in the center of the salad.

Drizzle extra glaze over the pork tenderloin and serve the salad with your favorite dressing or vinaigrette.

Serves 6 to 8 people.