Everyone loves this Glazed Pork Tenderloin! It features a spicy, brown sugar glaze studded with garlic. It takes less than an hour to make and tastes fabulous!
Folks, you need to try this sweet-and-spicy pork tenderloin. It's one of my go-to recipes for family gatherings, and earns rave reviews every time!
Yummo! Easy peasy.
- Judy
Great recipe, with ingredients
I always have on hand.
And, if you love sweet-and-savory pork recipes, don't miss this Carolina pulled pork!
Recipe ingredients
Pork Tenderloin: Also known as pork fillet, pork tenderloin is a narrow, boneless, lean cut of meat. It turns out tender and juicy, as long as it's not overcooked.
Spices: A combination of chili powder, cumin and cinnamon brings warm, spicy flavor to the dry rub. It sounds odd, but trust me, it works! Everyone will ask what that delicious taste is!
Brown Sugar: The pork glaze relies on sweetness from brown sugar. Use light or dark brown. And if you need a sugar substitute, see the section on making this keto-friendly.
Hot Sauce: I recommend using a mild brand such as Frank's (affiliate link). You just need a tablespoon to bring some heat to the glaze. Don't worry, this dish isn't too spicy-hot.
Keto-friendly option
To make this pork keto-friendly, you can substitute ½ cup of golden monk fruit sweetener for the brown sugar. I use this brand (affiliate link).
If you're in the Newtown, Connecticut area, you can buy monk fruit sweetener in bulk at BD Provisions, a zero-waste grocery store owned by dear friends of ours.
How to make glazed pork tenderloin
See the card at the end of this post for the full recipe, but here's an overview.
- Coat the pork with the dry rub and brown the meat in a pan.
- Cover the browned pork with the garlic and glaze and bake it in the oven until it's cooked through.
Recipe tips
- If you own a cast-iron skillet or oven-proof frying pan, use it for searing the pork on the stove and then baking it in the oven. You'll only have one pan to clean.
- If you don't own an oven-proof skillet, you'll need to use a regular skillet to brown the meat, then transfer the pork to a glass, stainless steel or ceramic baking pan for the oven step. Line the pan with foil for easier clean-up.
- A cast-iron pan will cook the pork more quickly than a glass baking pan.
What to serve with it
Serve this glazed pork fillet with baked vegetable risotto, cream cheese polenta or brown butter mashed potatoes. For vegetable sides, consider sautéed mushrooms and onions, Italian marinated carrots or baked Parmesan zucchini rounds.
Frequently asked questions
Pork tenderloin is done when it has reached an internal temperature of at least 145 degrees F and has rested for three minutes. Don't cook the pork past 160 degrees, or it will be tough. Insert an instant meat thermometer (affiliate link) to check the temperature.
Yes, it's safe for baked pork tenderloin to be pink, as long as the internal temperature has reached a minimum of 145 degrees F and the meat has rested for at least three minutes. The U.S. Department of Agriculture updated its guidelines for pork in 2011 due to improved farming practices that reduce the risk of pathogens.
More pork recipes to try
- Pork Scallopini with Mushrooms
- Jalapeño Pork Tenderloin Recipe
- Italian Pork Chops
- The Best Pork Roast
- Sausage and Peppers in the Oven
Enjoy!
If you try this Glazed Pork Tenderloin Recipe, please leave a comment and a rating!
Glazed Pork Tenderloin
Video
Ingredients
Rub
- 2 teaspoons salt
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon black pepper
- ½ teaspoon cinnamon
Pork Tenderloin
- 2 ½ pounds pork tenderloin (2 pork tenderloins)
- 2 tablespoons olive oil
Glaze
- ⅔ cup light or dark brown sugar, packed (or use ½ cup golden monk fruit sweetener; see notes)
- 2 tablespoons finely chopped garlic (from about 6 cloves)
- 1 tablespoon hot sauce (Use a mild one such as Frank's RedHot Original.)
Instructions
- Preheat the oven to 350 degrees F. Add the rub ingredients (salt, chili powder, cumin, black pepper and cinnamon) to a small bowl and stir to combine. Cut each tenderloin in half and coat the pork with the spice rub. (Wear food-safe gloves or wash your hands well after touching the raw meat.)
- In a 12-inch skillet (ideally an oven-proof one, such as a cast iron skillet), heat the olive oil over medium-high heat until the oil is hot and rippling. Brown the pork on all sides, searing it for about four minutes total.
- In a small mixing bowl, whisk together the glaze ingredients (brown sugar or monk fruit sweetener, chopped garlic and hot sauce). Spoon the glaze onto the pork and use the back of the spoon to pat the glaze all over the top.
- (If you don't have an oven-proof skillet, you'll need to transfer the pork to a foil-lined baking pan now.) Bake the pork at 350 degrees F for 25-30 minutes, or until the internal temperature of the meat reaches 150 degrees F. (Test it with an instant thermometer or use a meat thermometer inserted into the thickest part of the pork before baking.) A cast iron pan will cook the meat faster than a glass pan.
- Remove the pork from the oven and let it rest for 10 minutes before slicing it. Serve the baked pork tenderloin with the sauce spooned over it. Refrigerate leftovers for up to four days.
Notes
Nutrition
(Recipe Source: Adapted from a Gourmet Magazine recipe that's appeared on many sites online. I first saw it on Mel's Kitchen Cafe. I used half the cinnamon, reduced the brown sugar, used a milder hot sauce and added a monk fruit sweetener option. Originally published on June 20, 2019, new photos added in 2020, and updated in 2026 with additional information.)
Judy Weinstock says
Yummo! Easy peasy.
Great recipe, with ingredients I always have on hand.
Mamma C says
Hi Judy - That's great to hear! I'm so glad you enjoyed it.
Tridip says
Hi Andrea,
I really loved this recipe. This is my favorite one.
Thanks
Mamma C says
Hi Tridip - I'm so glad to hear that!
Melissa says
Love how you added the keto option! Looks like a great recipe, Andrea. I can't wait to try it!
Mamma C says
Hi Melissa - I hope you do try it! This one gets rave reviews whenever I serve it. I've even served it for a large dinner party. Thanks!
Mamma C says
I'm happy to hear that! Enjoy.
Cookilicious says
That looks like one delicious meal!
Mamma C says
It really is! Thank you.
Mamma C says
Hi Mary - This is one of our favorites. Enjoy!
Mamma C says
Hi Sara - I hope you enjoy this as much as we do!
Mamma C says
Hi Neha - That juice is so good, I literally enjoy it by the spoonful! Thank you.
Mamma C says
Hi Tristin - I know what you mean! Thank you!