Island Pork Tenderloin

This recipe is derived from a Gourmet magazine recipe from the May 2003 issue (Island Pork Tenderloin Salad). We say, screw the salad, let’s get down to business. America!

This pork tenderloin is a little more work than the average grilled tenderloin, but the flavor is well worth it.

For the Pork:

  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon cinnamon
  • 2 pork tenderloins (2 1/4 to 2 1/2 lb total)

For the Glaze:

  • 1 cup packed dark brown sugar
  • 2 tablespoons finely chopped garlic
  • 1 tablespoon Tabasco


  1. Preheat and prep grill for indirect cooking at 350° F.
  2. Stir together salt, pepper, cumin, chili powder, and cinnamon, then coat pork with spice rub.
  3. Sear the tenderloins over the portion of your grill receiving direct heat on all sides 1-2 minutes or until you reach a proper sear.
  4. Stir together brown sugar, garlic, and Tabasco and pat onto top of each tenderloin. Roast over indirect heat until each tenderloin registers 135-138°F, about 15-20 minutes. Remove pork and let stand, covered, at room temperature 10 minutes. You want the tenderloins to be about 145° when served.

The flavor on this dish is outstanding! I love the combination of cinnamon and pork for something slightly different from traditional grilling.

We served this tenderloin with a side of acini di pepe, chive, olive oil, and red pepper.


  1. Bill says:

    Tried this recipe tonight. Awesome! So much flavor, yet nothing overpowering. Have always had bad luck grilling pork. Each time it would be so dry that we would never finish it all. We used this recipe and removed from grill when it hit 140 deg. Let it stand for 10 min. Very tender and juicy.

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