Craving a taste of the tropics? This Perfectly Glazed Island Pork Tenderloin recipe brings the vibrant flavors of the Caribbean straight to your kitchen. Juicy pork tenderloin meets a sweet and tangy glaze, creating a mouthwatering dish that’s both simple and unforgettable. Whether you’re hosting a dinner party or spicing up a weeknight meal, this recipe is sure to delight your taste buds and transport you to a sunny island getaway.
Steps
- Preheat your oven to 350°F (175°C). Drizzle olive oil in an oven-safe pan or skillet, such as a cast-iron, and warm it on the stove over medium-high heat until the oil is hot.
- Combine the rub ingredients: salt, cinnamon, cumin, chili powder, and black pepper. Sprinkle this mixture over the pork tenderloin and massage it into the meat using your fingers.
- Place the seasoned tenderloin in the heated skillet and brown it for 3-4 minutes, turning it to sear on all sides.
- While the pork is browning, mix together the glaze ingredients: brown sugar, minced garlic, and sriracha sauce. Once the tenderloin is seared, spread the glaze over it.
- Transfer the skillet to the preheated oven and bake the tenderloin for approximately 20 minutes, or until it reaches an internal temperature of 145°F (63°C) at its thickest part.
- Remove the tenderloin from the oven and let it rest for 5 minutes. Slice it into 1-inch thick pieces and drizzle the remaining glaze from the pan over the slices just before serving.
Ingredients
- 1 to 1 ½ pounds pork tenderloin (two small or one medium-large tenderloin)
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon cinnamon
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon black pepper
- ¾ cup brown sugar
- 2 teaspoons minced garlic
- 1 tablespoon sriracha sauce (or hot sauce as an alternative)
Nutritional Values
Calories: 566 kcal | Carbohydrates: 42 g | Protein: 59 g | Fat: 17 g | Saturated Fat: 4 g | Trans Fat: 1 g | Cholesterol: 184 mg | Sodium: 1331 mg | Potassium: 1199 mg | Fiber: 1 g | Sugar: 40 g | Vitamin A: 163 IU | Vitamin C: 1 mg | Calcium: 67 mg | Iron: 4 mg
FAQ
- What is the ideal cooking temperature for Pork Tenderloin?
- Cook the pork tenderloin at a temperature of 350 degrees Fahrenheit. Ensure the internal temperature reaches 150 degrees Fahrenheit for optimal results.
- How can I prevent Pork Tenderloin from becoming dry?
- Allow the pork to rest for 3-5 minutes after cooking. This resting period helps retain the juices within the meat, ensuring it remains juicy.
- Is it necessary to cover Pork Tenderloin while baking?
- While not essential, covering the pork tenderloin loosely with foil can help maintain its moisture. Avoid covering it tightly to prevent moisture buildup, which could make the dish watery.
- Can I use a regular skillet if I don’t have an oven-safe one?
- Yes, you can sear the tenderloin in a regular skillet. Then, transfer it to a greased baking pan or casserole dish for baking.
- What should I do with leftovers of Island Glazed Pork Tenderloin?
- Store leftovers in an airtight container in the fridge for 3-5 days or freeze them for up to three months.
- Can I substitute light brown sugar for dark brown sugar in the glaze?
- Yes, light brown sugar can be used as a substitute if dark brown sugar is unavailable.
Tips
- Preventing a Burnt Glaze: To avoid burning the brown sugar glaze, cook the pork tenderloin at a lower temperature of 350 degrees Fahrenheit. This ensures the glaze caramelizes nicely without burning.
- Juicy and Tender Pork: After reaching an internal temperature of 150 degrees, let the pork tenderloin rest for 3-5 minutes before slicing. This helps retain the juices, ensuring the pork remains moist and flavorful.
- Covering the Tenderloin: While not necessary, loosely covering the pork tenderloin with foil during baking can help retain moisture. Avoid sealing it tightly as this can cause condensation, making the dish watery.
- Searing and Cooking: If you lack an oven-safe skillet, sear the tenderloin in a regular pan first, then transfer it to a greased baking pan to finish cooking. This method still allows you to get a nice sear on the outside while baking it evenly.
