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Island Style Pork Tenderloin

By Rachael | Published | Updated on

4.87 from 23 ratings
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Island Style Pork Tenderloin

This island style pork tenderloin is both delicious and easy to make. It starts with a spice rub, and is finished with a sweet pineapple glaze baked in the oven. Baked Pork Tenderloin is an easy weeknight meal.

You guys, I love pork tenderloin. It’s moist. It is yummy. And it is so versatile. You can use spices, rubs, and sauces to get almost any flavor you want. Enjoy my recipe!

Island style pork tenderloin, rubbed with spices, and cooked in a delicious sauce for a tropical vacation for your tastebuds.

Lately I have been dying for a vacation. I have been on a few work trips recently for blogging conferences and the like, but not a real kick up my feet, drink a fruity drink, and get some sun on my skin vacation. So this tenderloin is my way of taking a trip to the islands in my mouth. A little vacation from everyday flavors for something exotic and way more fun!

This Island Style Pork Tenderloin comes together in about 30 minutes, making it a great weeknight meal. You can bake up a few potatoes, steam some veggies, and by the time those are all ready to go, so will your pork!

How do I cook a pork tenderloin in the oven?

Cooking pork tenderloin in the oven is a great way to make a juicy, tasty, and flavorful pork tenderloin. However, if you want really amazing pork, follow these steps:

Step one: Season the pork tenderloin

Pork is juicy and flavorful in general, but to get a really amazing island style pork tenderloin, you start with a spice rub. You simply mix up the spices, and rub them all over the pork tenderloin.
A skillet with an island style pork tenderloin

Step two: Sear the pork tenderloin on all sides

I love to start my pork tenderloin on the stove top with a nice sear to all sides. Not only will this help to hold the juices in, but it will also give you added flavor. Sear is a caramelization on the exterior, which means FLAVOR.

The tip is you need to use a skillet that can go from stove top to oven so you don’t have to transfer the tenderloin, and that way you won’t lose any of the flavor in the skillet.

Step three: Bake pork tenderloin in the oven

Ensure that your pork is cooked to the right temperature with a meat thermometer.  This instant read thermometer has a digital readout, a wide temperature range, a foldable probe, and a detailed meat temperature chart which makes it perfect for all of my recipes.

ThermometerBuy Now!

Just look at that perfectly cooked pork tenderloin!

Pork Temperatures:

The recommended minimum temperature you want to reach when cooking pork is an internal temp of 145 degrees F, which will give you a medium-rare cook.

For a medium tenderloin, make sure you get your internal temp up to 150 – 155 degrees F. 

For medium-well, bring your temp up to 155 – 160 degrees F, and lastly for a well done tenderloin, bring your internal temp up to at least 160 degrees F. 

A tender, perfectly cooked pork tenderloin baked then placed on a white platter

What to serve with oven baked pork tenderloin:

My favorite side is some good veggies.

Steaming vegetables is quick and easy with the right tools.  This Aroma rice cooker and food steamer is so easy to use with just a button to push, it automatically will keep food warm when it is done cooking, and the inner cooking pot is removable for easy clean up!

An instant pot is also great for this. Try these Instant Pot Au Gratin Potatoes.

Island style baked pork tenderloin on a skillet

There are two parts to this recipe, a spice rub that goes directly on the pork, and a sauce for added flavor. They are both essential to this Island Style Pork Tenderloin recipe turning out properly.

But one of the things I love about this recipe is that while you need both, once the pork is done cooking, what you do with it is up to you. Serve it over a salad, in a taco or burrito, as a main entree, on a sandwich. The possibilities are many, and the flavors amazing!

How do I cook a pork tenderloin?

The best way to cook a pork tenderloin is to rub it with seasonings and spices, then sear in a skillet, then bake.

  • Bake until internal temperature reaches 145 degrees!
  • Rest so the juices have a chance to reabsorb.
  • Slice, sauce, and enjoy!

A delicious pork tenderloin, sauces with a tropical sauce

Let’s get to the recipe:

Enjoy!

Other Pork recipes you might enjoy:

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Island style pork tenderloin, rubbed with spices, and cooked in a delicious sauce for a tropical vacation for your tastebuds.

Island Style Pork Tenderloin

Deliciously baked pork tenderloin. This easy to make pork tenderloin is topped with a flavorful pineapple sauce, and baked to perfection. A quick and easy family favorite.
4.87 from 23 votes
Print Pin Rate
Course: Main Dish, Pork
Cuisine: American
Keyword: Island Style Pork, Pork Loin Recipe, Pork Tenderloin
Prep Time: 7 minutes
Cook Time: 34 minutes
Total Time: 41 minutes
Servings: 12
Calories: 149kcal
Author: Rachael

Video

Equipment

Large Skillet
Large Skillet

Ingredients

Spice Rub

  • 2 tsp Kosher salt
  • 1/2 tsp Black pepper
  • 1 tsp Ground cumin
  • 1 tsp Chili powder
  • 1 tsp Garlic powder
  • 1 tsp Ground cinnamon
  • 2-3 lb Pork tenderloin
  • 2 Tbs Olive oil

Sauce

  • 1/3 cup Brown sugar
  • 1 cup Pineapple juice
  • 1 1/2 Tbs Garlic minced
  • 1 tsp Apple cider vinegar

Instructions

  • Preheat oven to 350 degrees
  • Mix together the spice rub ingredients and rub all over pork tenderloin
  • Heat a large skillet on medium-high heat on the stove top
  • Add olive oil, and brown the pork tenderloin for 2-3 minutes on each side in a skillet
  • While browning, mix together the sauce ingredients
  • Once browned, pour over the pork and put in preheated oven
  • Bake for 20 minutes or until interior reaches 145 degrees (medium rare) to 160 degrees (medium)
  • Remove from oven and cover and let rest for 5 minutes
  • Slice and serve with some of the pan sauce drizzled over the top.

Notes

You can reserve some sauce, and reduce it stove top to put on top after for a more flavorful finish.

Nutrition

Calories: 149kcal | Carbohydrates: 9g | Protein: 15g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 49mg | Sodium: 433mg | Potassium: 345mg | Sugar: 7g | Vitamin A: 65IU | Vitamin C: 2.3mg | Calcium: 18mg | Iron: 1mg

Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.

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The most flavorful baked pork tenderloin. This island style pork tenderloin is flavorful and skillet seared, then baked.

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Comments

  1. Brian says

    Great recipe, but “baking for 20 minutes” is a complete lie. it takes closer to 40-50 minutes. I used 2 pieces of pork tenderloin totaling 2.34 lbs, after 20 minutes at 375, my food thermometer read ~108 degrees F. I sliced it open so it could cook faster and it was obviously not cooked, still very very raw. Again, it the end it came out great but please do not think that it will take 20 minutes (when cooking ~2-3 lbs).

    Reply

    • Rachael says

      Brian, my apologies for the discrepency in cook time, I think part of the total cook time depends on how long you sear the outside for. I will make note and retest the recipe. Thanks for bringing it to my attention.

      Reply

  3. Cheryl Shulock says

    This is my go to hands down favorite way to do pork tenderloin! My family loves it and the leftovers are not leftover for too long…usually snacked on that very evening….

    Reply

  4. Chris says

    Awesome and easy dish! I am not an experienced cook but this came out SO tender and everyone was very impressed by it. Served it with grilled pineapple rings and salad.

    Reply

  5. Terry O’Donnell says

    Made this last night and was so glad I did. It was easy and delicious. I took one of the suggestions and thickened some of the sauce and added pineapple chunks. I love how the ingredients are readily available in my pantry. I just needed to buy the tenderloin.
    Will be making again and again.

    Reply

  6. Mindy says

    I’ve been searching for a great tasting and tender recipe for pork loin and this is it! I’m cooking for two, so having it leftover on night two was pretty great, too. I did a spin on a fried rice with broccoli, peppers, onion, and a few pineapple chunks. I got the idea from another follower. Thanks for this. It will definitely land on my recipe rotation! 🙂

    Reply

  11. DawnMarie says

    Love this one! Make it in a cast iron pan. Only change was we used the juice from a can of pineapple chunks (perfect measured to what is needed) and we throw the pineapple chunks in there as well. So good.

    Added bonus tip…. we make tbe whole package of tenderloins and the second night i cut up the leftover pork, saute some onions, peppers and throw some rice in the pan with the leftover juice and pineapples to make an island fried rice. Delicious, filling and easy. 2 dinners in 1!

    Reply

  12. Andrea T says

    Turned out perfect. All those little flavors work together wonderfully. For a Michigander with a February vacation booked for the Florida Keys, this recipe helped bide the time during a snowy weekend 😉

    Reply

  18. Terrie says

    I love that this recipe didn’t require lengthy marinade time, as many tenderloin recipes do. I needed it fast, and this was terrific! I agree with Regina that the sauce needed thickening. I did that at the end while the pork was resting on the cutting board…a little potato starch slurry over med-hi heat did the trick and it was delicious. We made a couple other adjustments for taste – added a bit of dry mustard to the rub, and less sugar but more garlic in the sauce, plus some minced fresh ginger which played really nicely with the pork and pineapple flavors. Thanks for making dinner easy!

    Reply

  19. Regina says

    The olive oil is not part of the rub ingredients. Recipes says to add olive oil to pan for hrowning. This may cause confusion as oil is listed under rub ingredients. Also the sauce needs some sort of thickening agent like cornstarch otherwise it will never thicken. Otherwise recipe produces a nice pork loin. Thanks for sharing.

    Reply

  20. Shelly says

    I’m always looking for new ways to make pork tenderloin and this one is a keeper! My family loved it.

    Reply

    • Rachael says

      Thanks Shelly, we love this recipe too, My family really enjoys it, so I am glad to hear yours loved it.

      Reply

  21. Jaritza says

    Hi. Made this last weekend. Followed recipe exactly. Everyone love it. I would add lots more garlic and a bit more salt for my tastes. But i will definatley make again.

    Reply

  25. Connie says

    Will this turn out just as good if I use a pork roast? I’ve got 4 in the freezer I need to use before purchasing a loin cut

    Reply

  28. Barbara Taylor says

    My family just loves this recipe! It really is as easy as you say (which makes it one of MY favorites!) so I make it often. Sure wish I could adapt it to a slow cooker, though.

    Reply

  29. Nancy Casey says

    Made this tonight and my family loved it….after I sliced the pork I put it back in the sauce and coated that yummy sauce all over it….they want to know when I will be making it again

    Reply

  30. Traci Goldman says

    Variation: I rubbed the pork loins with seasoning (added freshly grated ginger because I had it) before searing. After searing, I rolled them in chopped macadamia nuts before roasting on a clean jelly roll pan (flipped loins 3/4 of the way to ensure nuts browned on both sides). I added all ingredients for sauce to the drippings in searing pan and made a reduction sauce, which I poured over sliced pork just before plating. I served it with a sides of coconut rice and sautéed vegis. Yummy!

    Reply

  31. Barbara Karr says

    Fixing recipe now. I have made a couple of your recipes now and am a big fan! Eazy Peazy is right.But more important the recipes are delicious! Your ingredients are simple and already in the pantry.You make meals easy and stress free. Thanks for sharing. Barb

    peezu
    p

    Reply

  32. Carolin says

    Great recipe! Super easy and quick. Will definitely be making this again. I did make one small change. I thickened the sauce with a little cornstarch and water after taking the dish out of the oven.

    Reply

  33. Shelly says

    Making this tonite, does anyone have any ideas for side dishes that would compliment the spices on the pork?

    Reply

  34. Nicole says

    Hi! I’ would love to make this in my slow cooker with some potatoes, Just wondering how long and high or low temp? Recipe sounds delicious!!

    Reply

  35. John Kiss says

    Delicious! I varied a bit got the pineapple juice from a can of chunk pineapple, almost a cup drained out and after the pineapple chunks sat in a bowl, the rest of the cut appeared. I put the chunks in the pan with the pork and sprinkled a handful of shredded coconut on the tenderloins as they went into the oven. I don’t think the coconut did anything more than pretty it up, but the baked pineapple made a good side. Wonderful recipe!

    Reply

  38. Gail says

    Made this the other night for diner. We loved it! Very flavorful…served with Jamaican pigeon peas and rice and roasted veggies. Thank you for the recipe!

    Reply

  40. Jennifer says

    I have a boneless pork rib roast. 2 1/2 lbs. Assuming I can apply this recipe to it? What do you think?

    Reply

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