Wednesday, January 13, 2010

Island Pork Tenderloin


The name of this dish alone makes me think of warm, tropical places; even though I am no where near a palm tree this dish is yet another great pork tenderloin recipe. I seem to favor the recipes that start with a spice rub on the pork which gives it such good flavor. This rub and sauce combo has a spicy/sweet element that goes great together. For anyone that might be turned off by the cinnamon in the spice rub you must try, it is very subtle and works well with the other spices.

Island Pork Tenderloin

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For the spice rub:

2 teaspoons salt

1/2 teaspoon freshly ground black pepper

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon cinnamon

2 pork tenderloins (around 2.5 pounds total)

2 tablespoons olive oil

For the glaze:

1 cup dark brown sugar, packed

2 tablespoons minced garlic

1 tablespoon Tabasco

In a small bowl, combine the salt, pepper, cumin, chili powder, and cinnamon. Place spice rub all over pork until fully coated.

Place oil in an oven proof skillet over medium-high to high heat just until it begins to smoke. Brown pork, turning occasionally, about 4 minutes total. Remove from heat.

In a small bowl, stir together the brown sugar, garlic, and Tabasco. Pat the mixture on the tops of the tenderloins.

Place skillet in the oven at 350 degrees. Roast until thermometer inserted diagonally into the center of the meat registers 140 degrees, about 20 to 30 minutes. Let pork stand, loosely covered with foil for 10 minutes. Cut into slices before serving.

Source: Things That Make You Go Mmmmmm, originally from The Gourmet Cookbook

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