Brown Sugar Glazed Pork

The combination of brown sugar, garlic, and seasonings gives an ordinary pork loin a punch of sweet yet savory flavor in easy Brown Sugar Glazed Pork.

Pork is such a great meat to work with because it is pretty easy to cook, and very versatile. My recipe for Brown Sugar Glazed Pork originally came from one of those little recipe turn-style stands at a Publix store years ago. Since then, we have modified it a bit. Partly to our tastes and partly when we were out of something so had to improvise.

Brown sugar with some garlic and spices really adds a sweet yet savory taste to a regular pork loin. And cooking it on the stovetop is quick and easy, with very little cleanup involved.

I like to make some sauteed veggies as a side with this. The leftover glaze from the pork tastes really good on the vegetables! It’s also great with some homemade mashed potatoes.

One-pan meals are the best. I don’t like cleaning dishes, and this doesn’t make much of a mess.

Step by Step

Ingredients

• 3/4 cup light brown sugar
• 3 cloves garlic (minced)
• 1/2 tbsp paprika
• 1/2 tbsp pepper
• 1/2 tbsp salt
• 1/4 tbsp onion powder
• 1/4 tbsp cilantro
• 1/4 tbsp dill
• 1/4 tbsp red pepper flakes
• 1 pork tenderloin
• 2 tbsp butter

Preparation

Start by using a garlic press to crush 3 cloves of garlic and put it in a medium mixing bowl. If you don’t have a garlic press, you can dice it up by hand as well. Add your brown sugar and seasonings to the bowl with the garlic and stir it up until it’s well blended.

Open your pork loin and slice it at a slight angle into pieces that are about 1 inch thick. The number of pieces you have will depend on the size of pork you have. So focus more on making them all fairly even in size so they cook the same.

Place each piece of pork into the brown sugar mixture. Press it down so that the mixture really sticks to the meat. Flip it over and do the same for the other side as well. Make sure that the pork has a decent amount of brown sugar on it.

Transfer it to a large frying pan while you continue with each piece. Add 2 tablespoons of butter to the pan and set the heat to medium. Swirl it around to make sure that the butter coats the entire pan. Cook the pork for about 5-6 minutes on each side, or until cooked through. Make sure to flip it at least once.

The pork will shrink a little as it cooks, and the brown sugar will start to make a glaze in the pan. This is what I use to then coat the pork when I serve it. Use any leftover glaze to go on top of some vegetables such as some baby carrots.

Recipe

Brown Sugar Glazed Pork

The combination of brown sugar, garlic, and seasonings gives an ordinary pork loin a punch of sweet yet savory flavor in this easy dinner.

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Course:

Main Dish

Cuisine:

American

Keyword:

brown sugar

|

one pan

|

pork

Servings: 4

5 from 4 votes

Ingredients

• 3/4 cup light brown sugar
• 3 cloves garlic (minced)
• 1/2 tbsp paprika
• 1/2 tbsp pepper
• 1/2 tbsp salt
• 1/4 tbsp onion powder
• 1/4 tbsp cilantro
• 1/4 tbsp dill
• 1/4 tbsp red pepper flakes
• 1 pork tenderloin
• 2 tbsp butter

Recommended Equipment

• Mixing Bowls – Stainless Steel
• Garlic Press
• Frying Pan

Instructions

• In a medium mixing bowl, combine the brown sugar with the rest of the seasonings
• Cut the pork tenderloin into 1-inch slices
• Place each piece of pork in the bowl and press into the mixture on both sides
• In a large frying pan, over medium heat, melt the butter and swirl to coat
• Add the pork and cook 5 – 6 minutes on each side or until cooked through

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Nutrition Facts

Brown Sugar Glazed Pork

Amount Per Serving

Calories 762 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 9g45%

Cholesterol 310mg103%

Sodium 1179mg49%

Potassium 1885mg54%

Carbohydrates 42g14%

Sugar 40g44%

Protein 94g188%

Vitamin A 745IU15%

Vitamin C 0.7mg1%

Calcium 69mg7%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.

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