Sweet & Spicy Pork Tenderloin

I decided to try something a bit different when making pork tenderloin this weekend. I tried a rub and sort of glaze to them. They ended up being thoroughly enjoyed with some roast potatoes and asparagus!



These are the ingredients I used to make it.


I began by mixing pepper, cumin, chili power and cinnamon in a small bowl.


I rubbed it on the pork tenderloins, making sure to coat it evenly on both sides.


I placed them in my cast iron skillet with the olive oil and on medium high heat, browned all sides of it.


Next I mixed together the brown sugar, garlic, sriracha spice, salt and hot sauce in a small bowl to make a paste.

I spread this paste all over the tenderloins.


And finished cooking it in the oven at 375 degrees for about 30 minutes, until nicely browned and cooked through. (And yes, I do realize it looks like a really ugly doughnut in the pictures lol)


Then I let it stand 5 minutes before cutting it into slices and spooning some of the “Sauce” created at the bottom of the pan.


Sweet & Spicy Pork Tenderloin

Preparation Time: 25 minutes Cooking Time: 40 minutes Servings: 6 – 8


  • 2 pork tenderloin
  • 2 tsp. olive oil
  • 2 tsp. salt
  • 1/2 tsp. pepper
  • 1 tsp. ground cumin
  • 1 tsp.chili powder
  • 1 tsp. cinnamon
  • 1/2 cup brown sugar
  • 2 tbsp. garlic
  • 1 tbsp. hot sauce


  1. Preheat oven to 350°F.
  2. In a small bowl, combine pepper, cumin, chili power and cinnamon.
  3. Rub seasoning mix into tenderloins, fully coating.
  4. In a large cast iron skillet heat oil on medium-high heat, brown pork making sure to brown all sides.
  5. In a medium bowl, combine brown sugar, garlic, salt and hot sauce.
  6. Spread mixture over pork, roast at 350 degrees for about 20 minutes, until fully cooked and nicely browned on top.
  7. Let stand 5 minutes.
  8. Slice tenderloin and spoon “sauce” over it from bottom of skillet.

5 thoughts on “Sweet & Spicy Pork Tenderloin

  1. I love pork tenderloin! And sweet and spicy always attracts my attention.
    This looks like it will still have lots of flavor even without the hot sauce. Some people can’t handle the “hot” but when I leave it out for them, it totally changes the dish. Like, someone once suggested I leave out the green chilis when I make green chili stew!? huh? Did you not hear the NAME of the stew?
    Cumin and chili powder is a mainstay in my chilis, but I’ve never used them with brown sugar and cinnamon. I think this combination will present lots of flavor, and lots of sweet and spicy, even without the hot sauce… although I probably won’t be able to resist a few splashes of heat. Maybe nobody will notice. It’s just a little bit. 😉
    It will be awhile before I can pull this off, but when I do, I’ll let you know how the hot sauce, or lack of, works out.

    PS And congrats on one year!!!


    • Lol. Leave the chilies out of chili stew? Priceless!
      It is surprisingly good combining the different spices with the brown sugar.
      I do understand wanting to leave out the hot sauce. My stomach can’t take it. Luckily for the boys I don’t eat any meat so they can have it as spicy as they like!
      Please do let me know how it is if you make it without the hot sauce. It’s always nice to hear other people’s take on a recipe!!

      Liked by 1 person

  2. Pingback: Wonton Soup | Oh Yes, They Did

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