Caramelized Pork Tenderloin Recipe
Caramelized Pork Tenderloin Recipe photo by Taste of Home
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Caramelized Pork Tenderloin Recipe

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They're a little bit savory and a little bit sweet, and best of all, they taste grilled even though you made it on the stovetop. —Debi Arone, Fort Collins, Colorado
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings


  • 1 pork tenderloin (1 pound)
  • 1/4 cup packed brown sugar
  • 4 garlic cloves, minced
  • 1 tablespoon Montreal steak seasoning
  • 2 tablespoons butter

Nutritional Facts

3 ounces cooked pork: 236 calories, 10g fat (5g saturated fat), 78mg cholesterol, 585mg sodium, 14g carbohydrate (13g sugars, 0 fiber), 23g protein.


  1. Cut pork into four pieces and pound with a meat mallet to 1/4-in. thickness. In a shallow bowl, mix brown sugar, garlic and steak seasoning. Dip pork in brown sugar mixture, patting to help coating adhere.
  2. In a large skillet, heat butter over medium-high heat. Add pork; cook 2-3 minutes on each side or until tender. Yield: 4 servings.
Originally published as Caramelized Pork Tenderloin in Simple & Delicious April/May 2014, p1

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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meaganteal User ID: 814898 233579
Reviewed Sep. 27, 2015

"We loved this!! So glad we made it. We actually marinated the pork in the sauce all day, then smoked it on the smoker. I also made the Rice with Summer Squash for TOH. My hubby hates rice and he loved that as well. Served with mashed potatoes and warm garlic bread. So good!!"

justmbeth User ID: 1196484 131642
Reviewed Jun. 25, 2014

"Family loved this! I made 2lbs of pork so I doubled the brown sugar mix. However, the double mix only lasted for 1/2 the pork! For the 2nd half of pork, I sprinkled the brown sugar mix on than patted in instead of dipping. That seemed to regulate the amount used. If you do double the brown sugar mix, you may need to decrease the garlic if you are not a big garlic fan, which thankfully we are. This one is definitely a keeper."

ms11145 User ID: 1604521 177754
Reviewed May. 17, 2014

"Family seemed to like the seasoning okay. To be honest, I had to ask them NOT to drown the pieces in other meat sauce so they could just taste the meat to give an opinion. They did like the sweetness."

Peggie0203 User ID: 2074993 149430
Reviewed Apr. 28, 2014

"Very good! I used finely diced bell peppers instead of garlic, as per preference, and used half olive oil, half butter to raise the burn temp a bit. I finished it in the oven, as I had a bit of extra time.

I will certainly make this again."

bjsilve0 User ID: 172187 116089
Reviewed Apr. 15, 2014

"Too much seasoning for too little meat. It was easy to make but just not very good."

annamariatu User ID: 2868247 177238
Reviewed Apr. 2, 2014

"This recipe meets my criteria for a great recipe. easy and Delicious - who could ask for more!"

lauramarielawson User ID: 5246360 124198
Reviewed Mar. 27, 2014

"Very good and very easy"

mtheel User ID: 1292998 194242
Reviewed Mar. 5, 2014

"I liked it. But my brown sugar was pretty dry, and when I put the first two pounded loins into the mixture, they took up most of the mixture and garlic. So I decided in the future to just sprinkle each with brown sugar, Montreal seasoning and garlic and press them in. But it was very good."

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