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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

Brown Sugar Spiced Pork Loin is so flavorful and simple to make, you will love it!
5 from 1 vote
Servings: 8
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Ingredients 

  • 2 pounds of pork loin,, cut into 2 1 pound chunks

For the rub:

  • 2 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon cinnamon

For the glaze:

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

Instructions

  • 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.

Notes

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

 

 

Recipe Rating




Alison

Sunday 3rd of January 2021

Just made this for the first time and it was delicious! Everyone LOVED it. Just enough spice with the perfect sweetness. YUM! I followed the directions to the "T" it was easy to make.

Heather

Monday 16th of November 2015

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

Monday 16th of November 2015

I use a pastry brush :)

Angel

Friday 24th of April 2015

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

Saturday 25th of April 2015

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

JD

Friday 27th of March 2015

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!

Melissa C

Thursday 18th of July 2013

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

Friday 19th of July 2013

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