Island Pork Tenderloin

The South Arm Cooking Club for Seniors celebrated the month of June with a theme of salad.  There are 5 salad recipes in this meeting.  In view of the number of salad we had, Charlene decided to cut short this original recipe of Island Pork Tenderloin Salad to just the tenderloin part only.

Sdyney and Lorna partnered up to make this dish.


This Island Pork Tenderloin is adapted from Gourmet.  It’s a main course and it serves 6 to 8.  Charlene loves this recipe and whenever there is a sales for tenderloin, she will make this Island Pork Tenderloin.  You can store the cooked tenderloin in the fridge for up to 5 days and it’s good with sandwiches or wraps.

  • 2 pork tenderloin (2 1/4 to 2 1/2 pounds total)
  • 2 tablespoons olive oil

Spice Rub:

  • 2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon cinnamon


  • 1 cup packed dark brown sugar
  • 2 tablespoons finely chopped garlic
  • 1 tablespoon Tabasco


P/S: the Dijon mustard is not supposed to be in the photo above.


Preheat the oven to 350F.

Island-Pork-Tenderloin-2-300x200Stir together ingredients for the spice rub, use it to evenly coat the pork tenderloin.

Heat oil in an 12-inch ovenproof skillet over moderately high heat until just beginning to smoke, then brown the pork.

The browning takes about 4 minutes in total, turn the pork halfway.  Leave the pork in the skillet.If you dont have an ovenproof skillet, you may transfer to pork to an ovenproof baking dish.

Island-Pork-Tenderloin-5-300x200To make the glaze, stir together brown sugar, garlic and Tabasco in a small bowl.

Pat the glaze mixture onto the top of each tenderloin.

Roast the pork in the middle of the oven until thermometer inserted diagonally in the center of each tenderloin registers 140F, about 20 minutes.Tend the pork with foil, and allow it to stand in the skillet at room temperatures for 10 minutes.  The temperature will rise to about 155F while standing.

Island-Pork-Tenderloin-8-300x200Cut the pork at a 45 degree angle into thin slices.  Pour any juices from the skillet over pork and serve.

Sydney and Lorna, thank you for making this delicious pork dish.

This Post Has 0 Comments

  1. Chris

    Just ate some for dinner….totally awesome!!
    Next, will try the bokchoy salad.

  2. Michelle

    Your picture shows dijon mustard in the ingredients but it does not tell you where to use it.

    1. Suanne

      Hi Michelle, on the day we did the Island Pork Tenderloin, we also did a few salad recipes. The Dijon mustard is probably misplaced. Sorry about that.

  3. martin

    This recipe atracted me because I’d never used my cast iron skillet in the oven. WOW!!! Great recipe and fun to cook. I started it after people arrived. The smell of the spice rub had everyone sold! The whole thing is so simple you can socialize while you make it.

    Highly recommended.


  4. Connie Kuzdak

    Great pork tenderloin recipe!!

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