This Brown Sugar Garlic Pork Tenderloin is juicy, tender, and packed with flavor! It’s the perfect entrée for family dinners, meal prep, or even date night. Made with a yummy spice rub and a brown sugar glaze, this pork tenderloin will easily become your new favorite dish to whip up!

This brown sugar garlic pork tenderloin is sweet, smoky, garlicky, tangy, and umami-rich! Made with pantry staples like chili powder, brown sugar, and honey, this recipe is also easy on the wallet. Once you cook this easy brown sugar garlic pork tenderloin, it makes great lunches during the week!
If you can’t get enough brown sugar glaze, try these other yummy recipes: Easy Brown Sugar Garlic Pork Chops, Brown Sugar Garlic Chicken, or Brown Sugar Honey Glazed Carrots.
My Simple Honey Glaze for Ham also tastes delicious on tenderloin. Learn How To Cook a Spiral Ham in the Oven if you are feeding a large group.
My Brown Sugar Garlic Chicken has very similar flavors as well.
Table of Contents
Why You’ll Love This Recipe
- Easy – This brown sugar garlic pork tenderloin recipe requires minimal steps and kitchen tools.
- Juicy – Roasting the whole pork loin helps create a crisp outside and moist inside.
- Complex flavors – The spice rub and fresh garlic glaze combine to create a delicious flavor in this brown sugar garlic pork tenderloin.
- Quick prep – In a few steps, you’ll have the tenderloin roasting in the oven.
- Pantry staples – Most of the ingredients in this pork roast recipe are likely already in your kitchen/pantry, making it a wallet-friendly dish.
- Great for meal prep – Sliced pork loin roast can easily be paired with greens, fries, mashed potatoes, or other sides for a filling lunch during the week.
Ingredients & Substitutions
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
Complete list of ingredients and amounts is located on the recipe card below.
How to Make a Brown Sugar Garlic Pork Tenderloin
Quick Overview
- Season pork tenderloin.
- Roast.
- Add glaze.
- Slice.
Step by Step Instructions
Do not forget to tuck the tenderloin so it cooks more evenly.
Step 1: Preheat the oven to 450 degrees. In a small bowl, combine the olive oil, paprika, salt, garlic, chili powder, and mustard powder until a thick paste forms.
Step 2: On a baking sheet lined with parchment, pat dry the pork tenderloin with paper towels.
Step 3: Tuck the skinny end of the pork tenderloin in so the tenderloin is equally thick across.
Use an internal thermometer to check the doneness of the pork tenderloin.
Step 4: Use a brush or your hands to rub the pork with the spice paste.
Step 5: Roast for 20-25 minutes or until the internal temperature is 145-150 degrees. Optional: Broil on high for 1-2 minutes for a darker crust. Let the tenderloin rest for 5 minutes.
Step 6: While the pork roasts, add the vinegar, brown sugar, honey, soy, and garlic into a small pan.
Step 7: Bring to a rolling boil and boil, stirring occasionally for 2-3 minutes. Remove from the heat. The glaze will not thicken until it cools.
Step 8: Brush the tenderloin with the glaze.
Step 9: Slice into medallions and serve.
Slow Cooker Instructions
You can also turn this dish into a brown sugar garlic pork loin slow cooker recipe. Below are the directions for making the tenderloin in a slow cooker.
- Pat the pork tenderloin dry with paper towels.
- Combine the olive oil, paprika, salt, garlic, chili powder, and mustard powder until a thick paste forms. Rub this spice mixture on the pork loin.
- Add the pork loin to a large 6-quart slow cooker.
- Cook the pork tenderloin for about 2 hours on high or 4 hours on low. Check the internal temperature and remove it when it reads 145-150.
- While the pork cooks, add the vinegar, brown sugar, honey, soy, and garlic into a small pan.
- Bring to a rolling boil and boil, stirring occasionally for 2-3 minutes. Remove from the heat.
- Remove the tenderloin from the slow cooker when done.
- Brush the brown sugar garlic pork tenderloin with the glaze.
- Let the pork rest for about five minutes.
- Slice and serve.
Recipe Serving Suggestions
Garnish the brown sugar garlic pork tenderloin with fresh herbs like parsley, mustard seeds, or lime wedges (for a tangier taste).
I love serving this brown sugar garlic pork tenderloin oven recipe with greens or a salad to create a lighter meal. Here are a few ideas:
Expert Tips
- Pat the pork dry. For the juiciest brown sugar garlic pork tenderloin, it’s necessary to pat the outside of the pork dry. This step allows the pork to gain a crispy crust in the oven while staying moist inside.
- Use a meat thermometer. Since the brown sugar garlic pork tenderloin cooking time can vary, depending on the cooking method and even from oven to oven, it’s best to check doneness with a meat thermometer. The roasted pork tenderloin is done when it has an internal temp of about 150F.
- Allow the pork to rest. If you cut into the pork right after it comes out of the oven, you’ll lose a lot of the natural juices (aka what makes the pork moist). You’re letting the natural juices redistribute throughout the tenderloin by allowing it to sit for a few minutes.
- Don’t skip the glaze. While the spice rub adds quite a bit of flavor to the pork, the recipe is not the same without the glaze. The ingredients in the glaze help create a complex taste and balance out the rub’s flavors.
Additions & Variations
- Spicy: Add cayenne pepper if you prefer some heat in your brown sugar garlic pork tenderloin. Start with 1/8 teaspoon and increase based on your taste preferences.
- Double the recipe: Double the recipe for larger gatherings or more meals during the week. Pork tenderloin freezes well, so you can tuck away any uneaten pork in the freezer for later.
- Make extra glaze: If your family loves extra saucy recipes, double the glaze recipe. You can also tuck extra glaze away for other dishes during the week, like roast chicken or duck.
Recipe FAQs
I recommend roasting brown sugar pork tenderloin, as it helps keep the pork tender and juicy. However, it can also come out delicious in a slow cooker.
No, you don’t have to brown pork tenderloin before baking it. However, some chefs recommend searing the outside to help create a crisp crust.
A few steps will help you create a tender pork loin (like this brown sugar garlic pork tenderloin). For one, ensure you pat the outside of the pork dry. It’s also necessary to remove the pork from the oven as soon as the internal temperature reaches 145-150. Finally, remember to allow the pork to rest for about five minutes after it’s out of the oven before slicing it.
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If you try this recipe, please leave a star rating in the recipe card below and/or comment! I always appreciate your feedback. Follow me on Pinterest, Facebook & Instagram.
Easy Brown Sugar Garlic Pork Tenderloin
Equipment
Ingredients
- 1.5 pound pork tenderloin
Rub
- 1 Tablespoon olive oil
- 1 teaspoon smoked paprika
- 3/4 teaspoon Morton kosher salt*
- 1/2 teaspoon EACH granulated garlic, chili powder, & ground mustard
- fresh cracked black pepper
Brown Sugar Garlic Glaze
- 2 Tablespoons EACH apple cider vinegar, brown sugar, honey, & soy sauce
- 4-5 cloves garlic
Instructions
- Preheat the oven to 450 degrees. In a small bowl, combine the olive oil, paprika, salt, garlic, chili powder, and mustard powder until a thick paste forms.1 Tablespoon olive oil, 1 teaspoon smoked paprika, 3/4 teaspoon Morton kosher salt*, 1/2 teaspoon EACH granulated garlic, chili powder, & ground mustard
- On a baking sheet lined with parchment, pat dry the pork tenderloin with paper towels.1.5 pound pork tenderloin
- Tuck the skinny end of the pork tenderloin in so the tenderloin is equally thick across.
- Use a brush or your hands to rub the pork with the spice paste.
- Roast for 20-25 minutes or until the internal temperature is 145-150 degrees. Optional: Broil on high for 1-2 minutes for a darker crust. Let the tenderloin rest for 5 minutes.
- While the pork roasts, add the vinegar, brown sugar, honey, soy, and garlic into a small pan.2 Tablespoons EACH apple cider vinegar, brown sugar, honey, & soy sauce, 4-5 cloves garlic
- Bring to a rolling boil and boil, stirring occasionally for 2-3 minutes. Remove from the heat. The glaze will not thicken until it cools.
- Brush the pork tenderloin with the glaze.
- Slice into medallions and serve.
Notes
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Pat the pork dry. For the juiciest brown sugar garlic pork tenderloin, it’s necessary to pat the outside of the pork dry. This step allows the pork to gain a crispy crust in the oven while staying moist inside.
- Use a meat thermometer. Since the brown sugar garlic pork tenderloin cooking time can vary, depending on the cooking method and even from oven to oven, it’s best to check doneness with a meat thermometer. The roasted pork tenderloin is done when it has an internal temp of about 150F.
- Allow the pork to rest. If you cut into the pork right after it comes out of the oven, you’ll lose a lot of the natural juices (aka what makes the pork moist). You’re letting the natural juices redistribute throughout the tenderloin by allowing it to sit for a few minutes.
- Don’t skip the glaze. While the spice rub adds quite a bit of flavor to the pork, the recipe is not the same without the glaze. The ingredients in the glaze help create a complex taste and balance out the rub’s flavors.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Use meat thermometer. Mine often took 25 minutes to reac the 145 mark. And the 5 to 10 minutes of rest is important
Good to know! It will definitely vary based on thickness. I always recommend a meat thermometer too.