P90x Island Pork Tenderloin

I originally found this recipe when I was doing the P90x exercise program a few years ago. The recipe comes in the eating plan that accompanies the program. We love pork tenderloin at our house and this is “hands-down” the best recipe we’ve ever used.  The meat is super juicy and tender and the sweet/spicy combination is absolutely delicious. One of the best things about this recipe is that we always have all of the ingredients in the house, so it’s a bit of a “no brainer” and we all need a few of those in our arsenal. We follow the pork tenderloin recipe exactly as is, but often substitute the fresh garlic with minced garlic in a jar.  This recipe can be prepped in less than 10 minutes and cooks in 20 to 25. Mmmm good!

P90x Island Pork Tenderloin

Serves: 4


16 ounces pork tenderloin, lean
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon chile powder
1/2 teaspoon ground cumin
1/2 teaspoon cinnamon
2 teaspoons olive oil
1/4 cup brown sugar, packed
1/2 tablespoon fresh garlic, finely chopped
1/2 tablespoon Tabasco sauce


Preheat oven to 350 degrees.
Stir together salt, pepper, cumin, chile powder, and cinnamon, then coat pork with the spice rub.
Heat 1 tablespoon oil in a 12-inch skillet over moderately high heat and brown pork, turning, about 4 minutes.

sear pork Pork Glaze








Stir together brown sugar, garlic, and Tabasco and pat onto the top of tenderloin.

Place pork in a roasting pan and cook in the oven for 20-25 minutes.

Serving Suggestions:

We often serve the pork over a bed of lettuce and use the juices from the bottom of the pan as a dressing.  It is also great with roasted vegetables or served with the original Island Pork Tenderloin Salad, from the P90x Recipe Book.

Island Pork Tenderloin

Island Pork Tenderloin served on a bed of lettuce with juices from the meat and some red onion.

Island Pork Tenderloin Salad Recipe

Cumin Vinaigrette

  • 1/4 cup fresh lime juice
  • 1 T fresh orange juice
  • 1 T Dijon mustard
  • 1  teaspoon cumin powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 T olive oil

(I found another variation of this recipe on epicurious.  It is very similar, but calls for curry instead of cumin and ups the oil to 1/2 cup.)

Whisk together juices, mustard, curry powder, salt, and pepper, then add oil in a stream, whisking until emulsified.

For salad

  • 2-3 navel oranges
  • 5 ounces baby spinach, trimmed (6 cups leaves)
  • 4 cups thinly sliced Napa cabbage (from 1 medium head)
  • 1 red bell pepper, cut lengthwise into thin strips
  • 1/4 to 1/2 cup golden raisins (optional)
  • 1-2 avocados

Prepare salad ingredients while pork stands:
Peel and cut oranges crosswise into 1/4-inch-thick slices. Toss spinach, cabbage, bell pepper, and raisins in a large bowl with vinaigrette. Halve, pit, and peel avocados, then cut diagonally into 1/4-inch-thick slices.

Cut pork at a 45-degree angle into 1/2-inch-thick slices. Line a large platter with dressed salad and arrange sliced pork, oranges, and avocados in rows on top. Drizzle some vinaigrette over avocados and oranges. Pour any juices from skillet over pork.

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