brown sugar spiced pork loin

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    You have my permission to drool for a few seconds. I wish there were such thing as smell-o-monitor or taste-o-monitor. I’d love to share some of this sweet & savory deliciousness with you.

    brown sugar spiced pork loin

    brown sugar spiced pork loinMy bad on the thermometer holes — I didn’t notice them until after I shot the pictures and devoured this so I couldn’t re-take the pics.

    brown sugar spiced pork loin

    brown sugar spiced pork loinFresh outta the oven and the pan drippings & natural glaze were sensational!

    Okay, now wipe that drool off your face & keyboard while I continue my train of thought.

    I’m not a huge fan of pork. Not sure why, I just rarely cook with it. Probably because all the pork chops and pork loins I’ve ever had were dried out so I was afraid if I tried to cook it, I’d end up with the same mishap. Again, proved my fears wrong because this hunk of pork loin turned out juicy and succulent (I kind of hate that word but it’s the best descriptor I have at this hour) and surprisingly moist. Yes, folks, it can happen!

    The rub itself is great. The cinnamon gives it the sweetness the pork needs and the chili powder and cumin give it a spicy and warm kick. Not to mention, when you top the pork loin with brown sugar and Tabasco sauce (yeah — really.), it fully rounds out all the flavors of this pork. The browning of the rub in the first initial steps is crucial. It gives it a great crispy, seared crust. I’m a fan of pork loin after this recipe. Let’s just say if this is the only dish I ever make with pork loin (aside from my 3-ingredient BBQ pork), then I’d be content. The leftovers that we have are going to be great as pork sandwiches, too!

    brown sugar spiced pork loin

    Brown Sugar Spiced Pork Loin is so flavorful and simple to make, you will love it!
    Servings (adjustable, but please note that results, timing, and cookware may vary when adjusting servings): 8
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    • 2 pounds of pork loin, cut into 2 1 pound chunks

    For the rub:

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

    For the glaze:

    • 1 cup packed dark brown sugar
    • 1 tbsp Tabasco sauce
    • 6 cloves of garlic, finely chopped


    • Preheat oven to 350 degrees. Line a large baking sheet with aluminum foil. Set aside.
    • In a small bowl, mix together the ingredients for the rub.
    • In a medium bowl, stir together the glaze ingredients.
    • In a skillet, add some vegetable oil to the pan and turn the heat on medium-high.
    • Coat the two pork loins, all four sides, with the spice rub then transfer it to the skillet and brown all four sides of each pork loin, about 4-5 minutes total.
    • Transfer pork to prepared baking sheet and pat the brown sugar mixture on top of the pork loin.
    • Roast the pork in the oven for 25-35 minutes or until a thermometer inserted diagonally in center of each tenderloin registers about 140 degrees.
    • At that time, remove the pork from the oven and let stand at room temperature for 10 minutes. The temperature inside will rise to about 155 degrees.
    • Slice diagonally and serve with the sauce/glaze from the pork that's on the baking sheet.




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  • Cassie says:

    I’m so happy you stumbled upon my blog. Yours is fabulous! This pork loin sounds great, my husband is a huge fan of pork loin and he usually uses brown sugar in the marinade, I’ll share this with him!

    • Julie says:

      I’m so happy I stumbled upon it too :) It’s great! Thanks for the compliment on mine! The pork is so good — I hope you try it out sometime..he’ll love it! Let me know how it is if you do try it :)

  • Mona G. says:

    Thanks you so much Julie for the info you sent me…..I will make today :)
    And thanks for this recipe too….will try this…..sure sounds delicious…..

  • Myha McKinzie says:

    Just made your brown sugar pork loin for dinner tonight. It was sooo good! Thanks for this awesome recipe, the husband & I enjoyed it. It’s a keeper and I’ll be making it often! You have a lovely website. I can’t wait to try your other recipes!

  • Leslie says:

    It’s in the oven now! Excited to see how it turns out. I’ll let you know.

  • Leslie says:

    Success!! The flavor was incredible and loved it! Served it with sauteed green, red and orange peppers with onion and added white wine, olive oil, honey and basil to them. Steamed Broccoli and some brown rice. Perfect!

  • Melissa C says:

    Never made a tenderloin till I made this and oh my was it wonderful! So wonderful i’m making it again because it sounds so dang good! Thanks again for such another wonderful meal!

    • Julie says:

      Thanks Melissa! I’m so glad you enjoyed this!!

  • JD says:

    Thank you so very much for your blog! I never leave comments but wanted to thank you and also alert other readers that I have tried several of your recipes, and every single one is full proof, delicious, easy. Readers, don’t hesitate to try them! This pork loin is fantastic! I have never been able to master this cut of meat, always dry and flavorless. This rub and sauce would be great also on the tenderloin but would obviously cook more quickly. Thank you again! I hope to see a standing rib roast on here one day, as that’s the last cut I haven’t cooked (the price itself is intimidating). God bless!

  • Angel says:

    I’ve made pork tenderloin many times before using a dry rub. I came across your recipe and decided to make it because it looked and sounded delicious. Wow! Was it ever! I knew it was going to be good just from the aroma it left in the house. My husband and 7 yr. old son were raving about it. I’ll definitely be making this one again. Thank you!

    • Julie says:

      Isn’t this great? I’m so glad you tried it!

  • Heather says:

    Hi Julie! Use this recipe often! So I’m a little embarrassed to ask this. What do you use to put on the glaze? Whenever I use a spoon it just falls right off so tonight I’m just going to try my fingers! Thanks!!

    • Julie says:

      I use a pastry brush :)

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