Sweet & Spicy Pork Tenderloin

Prep Time
Cook Time
Ready In

"This is so juicy and tender if you adhere to the time and internal temperature! It is not hot, but has a wee bit of a kick. I cut the amount of pork to one tenderloin and use the full amount of the rub/sauce. And any sauce leftover from brushing, I put on the plate as a dip for the meat. That is our personal preference."

Original recipe yields 4 servings


  • Serving Size: 1 (112.1 g)
  • Calories 188.6
  • Total Fat - 10.1 g
  • Saturated Fat - 3 g
  • Cholesterol - 41.2 mg
  • Sodium - 793.6 mg
  • Total Carbohydrate - 8.6 g
  • Dietary Fiber - 1.7 g
  • Sugars - 5.2 g
  • Protein - 16.8 g
  • Calcium - 21.9 mg
  • Iron - 1.4 mg
  • Vitamin C - 1.7 mg
  • Thiamin - 0 mg

Step 1

Adjust oven rack to middle position and heat oven to 450 degrees.

Step 2

Combine chili powder, paprika, salt, and pepper in bowl.

Step 3

Reserve 1 tablespoon spice mixture.

Step 4

Pat pork dry with paper towels and season with remaining spice mixture.

Step 5

Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook tenderloins until browned on all sides, 5 to 7 minutes.

Step 6

Transfer pork to wire rack set inside aluminum foil–lined rimmed baking sheet. Bake until meat registers 140 degrees, 15 to 18 minutes.

Step 7

Transfer meat to a platter, tent with foil, and let rest 5 minutes.

Step 8

Combine reserved spice mixture, ketchup, vinegar, and sugar in bowl and brush over pork.

Step 9

Slice pork and serve.

Tips & Variations

No special items needed.



The flavors in this pork on not shy at all. Very good! The only problem I had was ME....I let it go over the 140 degrees because my mind was on a million other things going on in the kitchen (or was it a senior moment...hmmm). Though it wasn't as tender as I wanted due to overcooking, it was still moist for the fact of it being tenderloin. Because the cooking time is ever so quick, one needs not to take their mind off of it. Will definitely make again for it's yum taste. Thank you Luvcookn for sharing. Made it for Billboard Tag.

review by:
(13 May 2017)


OMG! The pork came out so nice and tender...and full of flavor...we loved it...made for "Bill Board"...tag game...

review by:
(12 Nov 2016)

Bergy (RIP" Forever in our Kitchen)

Wonderful flavour. I cut the recipe back to 8oz tenderloin for two servings with a bit leftover. This is a do again recipe for sure. It is so easy and delicious

(23 Nov 2014)

Chef shapeweaver

I made this for mine and my SO's Dinner on 5/9/14.Instead of using the tenderloins,a pork loin roast was used and baked at the same temp.for about 25 minutes.Since the full amount of sauce wasn't needed, it was reduced by half.And instead of topping with the sauce then slicing,it was sliced then the sauce was spread over the meat. The meat was very moist,and the sauce was extremely flavorful.My SO enjoyed this so much that he's taking the leftovers for his work lunches. Thanks for posting and " Keep Smiling :) "

review by:
(11 May 2014)


Wonderfully flavorful and yes sweet,spicy and juicy. I really liked the method, loved the brushing with that lovely spice mixture. Great taste, great presentation making for a company quality meal!

review by:
(1 Nov 2013)


This went very smoothly for me, took little preparation time, which I always love, and the end result was a tender juicy piece of meat with a combination of sweet with an edge of spice flavored sauce that was delicious all the way! My meat came out just a little pink, which is how I like it, so I was tickled pink too! Thank you for another great recipe Patti! Linda

(2 May 2013)