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Before you jump to Island Glazed Pork Tenderloin recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.
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We hope you got insight from reading it, now let’s go back to island glazed pork tenderloin recipe. To cook island glazed pork tenderloin you need 17 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to prepare Island Glazed Pork Tenderloin:
- Take 1 1/2-2 lb. pork tenderloin
- Get 2 tbsp. olive oil
- Get Rub :
- Provide 1 tsp. ground cumin
- Provide 1 tsp. chili powder
- Get 1/2 tsp. salt
- Provide 1/2 tsp. ground cinnamon
- Prepare 1/2 tsp. pepper
- You need 1/4 tsp. smoked paprika
- Get Glaze :
- Get 1/2 cup brown sugar
- You need 1/4 cup pineapple juice (could substitute orange juice)
- You need 2 cloves garlic, minced
- Take 1 tbsp. sriracha
- Prepare 1/4 tsp. liquid smoke
- Prepare 1/4 tsp. ground ginger
- Use pinch salt
Instructions to make Island Glazed Pork Tenderloin:
- Preheat oven to 350°F. If you have an oven safe skillet, then place the oil in it and set it on the stove over med-high heat. If you do not have an oven safe skillet, then just place the oil in a normal large skillet and prepare a baking pan by lining with foil and spraying with non-stick cooking spray and set aside.
- In a small bowl, combine the rub ingredients. Sprinkle it on all sides of the tenderloin. In a medium bowl, whisk together the glaze ingredients and set it aside.
- Once the oil in the skillet is hot, place the tenderloin in the skillet and sear it on all sides.
- Once the tenderloin is browned on all sides, if your not using an oven safe skillet, then transfer it to the prepared baking pan. Place in oven and bake for about 20 minutes. Then, remove from the oven, drizzle the glaze over the tenderloin and continue to bake for an additional 10-15 minutes, or until it's reached an internal temperature of at least 145°F.
- Allow the tenderloin to rest for 5 or so minutes, then slice it into 1 inch thick slices and serve. Refrigerate any leftovers.
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