Pork Tenderloin can be made in so many different ways. It’s definitely a “go-to” dish for many people. I especially love this variation because it’s easy to make, yet its sweet and saucy flavor impresses.
I’m not sure why, but I love slapping rubs on meat. There’s something satisfying about using a combination of the spices found in your cupboard to concoct a flavorful dish!
Friends shared this recipe with us last year after they made it for a Christmas party gathering. I think every guest at the party requested a copy!
Island Pork Tenderloin
For Spice Rub:
2 teaspoons salt
1/2 teaspoon fresh ground pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon ground cinnamon
2 pork tenderloins (2 1/4 – 2 1/2 pound total) trimmed
2 tablespoons olive oil
For Glaze:
1 cup packed dark brown sugar
2 tablespoons finely chopped garlic
1 tablespoon Tabasco
Prepare the Pork:
Stir together salt, pepper, cumin, chili powder, and cinnamon in a small bowl. Coat pork with spice rub.
Heat oil in an ovenproof 12-inch heavy skillet over moderately high heat until just beginning to smoke. Brown pork, turning occasionally, about 4 minutes total. Remove from heat; leave pork in skillet.
Make the Glaze and Roast the Pork:
Stir together brown sugar, garlic and Tabasco in a small bowl. Pat the mixture on top of the tenderloins.
Place the skillet in the oven at 350 degrees. Roast until thermometer inserted diagonally into the center of each tenderloin registers 140 degrees, about 20 minutes. Let pork stand in skillet, loosely covered with foil for 10 minutes.
Source: The Gourmet Cookbook
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