Tropical Pork Tenderloin

Tropical Pork Tenderloin cooks with bright island heat, it's the spice rub that makes this one of my long-time favorites. The pork stands alone but is designed to pair beautifully with Tropical Salad Supper, salad greens tossed with a citrus vinaigrette, fresh-sliced mango, sweet peppers and avocado. Be sure to cook an extra loin or two, the meat is extra-good later, sliced thin for sandwiches or a great protein-rich snack.

Tropical Pork Tenderloin with Tropical Salad Supper, lean pork tenderloin seasoned with spices and topped with a sweet-hot glaze. Another Quick Supper recipe from Kitchen Parade.

“Meat makes me nervous,” a new cook confided. His nervies don't apply to drive-through food, as amply evidenced by an expanding waistline and elevating credit card debt.

We talked it through, how to cook meat safely. He soon proudly reported, “I’ve cooked meat twice. It’s not that hard!” He’s right. With a few tips, it’s easy to cook meat safely.

IN THE GROCERY STORE Starting at the grocery, keep meat separate from other items. At the meat counter, slip it into nearby plastic bags. At check-out, ask for separate sacks.

ONCE HOME At home, thaw meat in the fridge or (especially vacuum packs) submerged in cold, not warm! water.

WASH YOUR HANDS! Wash your hands with soap before cooking, then again each time after touching the raw meat. This can mean several hand washings so designate one towel for drying.

SEPARATE RAW MEAT Once a cutting board, platter or knife touches raw meat, don’t use it again until cleaned in hot soapy water. I use two boards, one for trimming the meat (then straight into the dishwasher), another for veggies and later slicing the cooked meat.

MEAT THERMOMETER Get a meat thermometer! The new ones chime when the right temperature is reached. This is the meat thermometer I've used for many years, available on Amazon, used for everything from a piece of chicken to a whole bison!

CLEAN-UP After supper, use a fresh dishcloth to clean the counters, stove and knobs, faucet, microwave handle, fridge door and anything else you may have touched. For good measure, use a second dishcloth and wipe again with hot water primed with a tablespoon of bleach or the ever-so-convenient disposable bleach wipes. Then send the dishcloths and towels to the washing machine.


A bit of sweet, a bit of heat
Hands-on time: 10 minutes
Time to table: 40 minutes
Serves 4
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon black pepper
  • 1/2 tablespoon olive oil
  • 1 pound pork tenderloin
  • 1/4 cup brown sugar
  • 1 tablespoon minced garlic
  • 1/2 tablespoon Tabasco sauce

(Wash your hands!) Preheat oven to 350F. Heat a large, oven-proof skillet on medium high, then heat olive oil. (If your skillet has a wooden handle, wrap it in two layers of foil.) While skillet heats, mix spices in a small bowl. With your hands, rub the spices over the meat. (Wash your hands!) Sear meat (see ALANNA’s TIPS), turning occasionally, for 4 – 5 minutes.

Combine glaze ingredients and pat atop meat. Place skillet in oven for 20 minutes or until a meat thermometer reaches 145F. Remove skillet from oven, cover with foil for at least 3 minutes. (Should Cooked Pork Be Pink?) Slice thin on the diagonal and serve immediately.

ALANNA’S TIPS: “Sear” is kitchen code for quickly browning a piece of meat at high temperature, without cooking the interior but creating a crust that will hold in the meat juice while it cooks.
NUTRITION INFORMATION Per Serving Without/With Glaze: 153/212 Calories; 5g Tot Fat; 2g Sat Fat; 73mg Cholesterol; 352/367mg Sodium; 1/16g Carb; 0/1g Fiber; 0/13g Sugar; 24g Protein. WEIGHT WATCHERS POINTS WW Old Points 3/4.5 & WW Points Plus 3/5. CALORIE COUNTERS 100-calorie serving (without glaze), 2oz/ .

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Quick Suppers are Kitchen Parade favorites and feature recipes easy on the budget, the clock, the waistline and the dishwasher. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. Follow Kitchen Parade on Facebook!

More Favorite Pork Recipes

(hover for a description, click a photo for a recipe)
Pork & Poblano Skillet with Creamy Slow-Cooker Beans Milk-Braised Pork Roast Pork Chops & Rice Oven Dinner
~ more pork recipes ~

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© Copyright 2006 Kitchen Parade

Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. That's looks delicious. I also like the way you plated it--it's very balanced, if you know what I mean? Plus--avocado and pork, yum.


  2. A Toronto cook reported this week that three generations loved this pork tenderloin but that the Tabasco was a bit much (and a bit much, not too much)for the grandmother.


  3. I love to cook pork tenderloin and I'm always looking for new recipes for it. This is so different than my usual recipes. Thanks for sharing it.


  4. Tony & Sue1/11/2009

    Just wanted to check in and let you know we tried your Tropical Pork Tenderloin today and it was a hit!

    Don't know if you remember us from ... we were excited to see you on-line and have tried a couple recipes. The site is a great resource for Weight Watchers recipes.


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna