Brown Sugar Pork Tenderloin

Course Main Course


  • 2 pork tenderloins
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp cinnamon
  • 2 tbsp FRENCH PANTRY Garlic Oil
  • 1/2 cup brown sugar
  • 4 garlic cloves, minced
  • 1-2 tsp hot sauce  (optional if you want a little more spice)


  • Preheat oven to 350°F degrees. Place Grande Round Mold on Perforated Baking Sheet and set aside.
  • In your Stainless Mixing Bowl, combine the salt, pepper and spices.  Place the pork tenderloins in the mixing bowl and toss to cover tenderloins with spice mixture.  Heat the garlic oil in a large sauté or frying pan over medium heat.  Brown each side of the tenderloins (approx. 2 minutes per side).
  • In another Stainless Mixing Bowl, add ½ cup brown sugar, minced garlic and optional hot sauce. 
  • Remove tenderloins from frying pan and place in your Grande Round Mold.  Rub brown sugar mixture on top of each tenderloin.
  • Roast for 15-20 minutes depending on how thick the tenderloin is. You will want to get your pork to 140°F degrees, but not any higher.  Remove from oven and wait 10 minutes before slicing.