Sunday, March 28, 2010

Island Spice Pork Tenderloin

We love pork tenderloin for dinner on Sundays. When I saw this recipe on Annie's Eats I knew that it was one that we needed to try.

We all really liked the sweetness of the sugar and cinnamon with the heat that followed it. We will be making this one again, probably with no changes whatsoever.

Island Spice Pork Tenderloin
6 servings

Spice Rub:
2 tsp kosher salt
1/2 tsp ground black pepper
1 tsp ground cumin
1 tsp chili powder
1 tsp ground cinnamon

2 pork tenderloins (about 2-2 1/2 lbs total)
2 Tbsp olive oil

Glaze:
1 /2 cup pack brown sugar
1 Tbsp finely minced garlic
1 1/2 tsp

Directions:
Preheat the oven too 350 degrees. Combine the salt, pepper, cumin, chili powder, and cinnamon in a small bowl. Stir together with a fork to blend. Pat the mixture over the pork tenderloins.

Heat the olive oil in an oven proof skillet over medium high heat. Place the tenderloins in the skillet and brown on all sides, turning occasionally, about 4 minutes total. Remove from heat, leaving the pork in the skillet.

Stir together the brown sugar, garlic and Tabasco in a small bowl until blended. Spread the mixture evenly over the tops of the tenderloins.

Place the skillet in the preheated oven and roast about 20 minutes, until and instant read thermometer inserted in the center of each tenderloin registers 140 degrees (I will only roast for 17-18 min next time). Loosely tent the skillet with foil and let stand 10 minutes before slicing and serving.

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