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Flavorful Brown Sugar Garlic Pork Tenderloin Recipe Easy Sticky Glaze Tutorial

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A quick and easy pork tenderloin recipe featuring a sticky, caramelized brown sugar and garlic glaze that balances sweet and savory flavors perfectly. Ideal for weeknight dinners or special occasions.

Ingredients

Scale
  • 1 to 1.5 pounds pork tenderloin, trimmed of excess fat and silver skin
  • 1/3 cup packed brown sugar (about 70g)
  • 4 cloves garlic, minced fresh
  • 2 tablespoons soy sauce
  • 1 tablespoon olive oil
  • 1 tablespoon apple cider vinegar
  • Freshly ground black pepper, to taste
  • 1 teaspoon kosher salt
  • Optional: pinch of red pepper flakes
  • Optional: 1 teaspoon Dijon mustard

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Trim the pork tenderloin of any silver skin or excess fat using a sharp knife. Pat it dry with paper towels.
  3. Season the pork generously with kosher salt and freshly ground black pepper on all sides.
  4. In a small bowl, whisk together brown sugar, minced garlic, soy sauce, olive oil, and apple cider vinegar. If using, stir in red pepper flakes or Dijon mustard.
  5. Heat the skillet over medium-high heat and add a splash of olive oil. When hot, sear the pork tenderloin on all sides until golden brown—about 2-3 minutes per side.
  6. Pour half the glaze over the seared pork, coating it evenly. Reserve the rest for basting later.
  7. Transfer the skillet to the preheated oven. Roast the pork for about 15-20 minutes, or until an instant-read thermometer reads 145°F (63°C) in the thickest part.
  8. Baste the pork with the remaining glaze halfway through roasting to build that sticky coating.
  9. Remove from oven and let the tenderloin rest for 5-10 minutes before slicing.
  10. Slice into 1/2-inch (1.25 cm) thick medallions and spoon any pan juices or extra glaze over the top.

Notes

Trim silver skin from pork tenderloin for tenderness. Sear pork before roasting for better flavor and texture. Stir glaze constantly while basting to prevent burning. Use an instant-read thermometer to avoid overcooking. Rest pork after roasting to lock in juices. For gluten-free, substitute soy sauce with tamari or coconut aminos. Optional additions include red pepper flakes for heat or Dijon mustard for tang.

Nutrition

Keywords: pork tenderloin, brown sugar glaze, garlic pork, easy dinner, sticky glaze, quick pork recipe, savory sweet pork

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