Cinnamon Pork Tenderloin
Experience the perfect balance of savory and sweet with this Cinnamon Pork Tenderloin recipe, a dish that transforms a classic cut of meat into a bold, flavor-packed centerpiece. The tender pork is coated in a fragrant spice rub of ground cinnamon, paprika, garlic powder, and black pepper, seared to golden perfection, and then finished in the oven with a luscious honey and apple cider vinegar glaze. Each bite is infused with warm, earthy notes and a subtle caramelized sweetness, enhanced by a buttery pan sauce that takes it to the next level. Ready in just 40 minutes from start to finish, this recipe is ideal for weeknight dinners or special gatherings. Serve it with roasted vegetables or creamy mashed potatoes, and don’t forget the optional sprig of fresh rosemary for an elegant finishing touch! Perfect for fans of easy pork recipes, this dish is guaranteed to impress every palate.
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Recipe Information
Ingredients
- 2 pounds pork tenderloin
- 1 teaspoon ground cinnamon
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- 2 tablespoons unsalted butter
- 2 sprigs fresh rosemary (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Trim excess fat and silver skin from the pork tenderloin, if necessary.
In a small bowl, mix together the cinnamon, paprika, salt, black pepper, and garlic powder.
Rub the spice mixture evenly over the pork tenderloin, coating all sides.
Heat the olive oil in a large oven-safe skillet over medium-high heat.
Sear the pork tenderloin for 2-3 minutes on each side until golden brown to lock in the flavors.
In a small bowl, whisk together the honey and apple cider vinegar.
Pour the honey-vinegar mixture over the pork tenderloin in the skillet.
Transfer the skillet to the preheated oven and roast for 18-20 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
Remove the skillet from the oven. Add the butter to the pan and spoon the melted butter and juices over the pork to glaze it.
Let the tenderloin rest for 5 minutes before slicing into thick medallions.
Serve warm, garnished with fresh rosemary if desired. Enjoy your Cinnamon Pork Tenderloin!
Nutrition Facts
Calories |
454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.2 g | 26% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 1256 mg | 55% | |
| Total Carbohydrate | 10.3 g | 4% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 8.5 g | ||
| Protein | 56.1 g | 112% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 30 mg | 2% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 1087 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
