Island Pork Tenderloin

I got this recipe from maresfoodandfun.blogspot.com (adapted from Epicurious.com)
2 tsp salt
1/2 tsp black pepper
1 tsp ground cumin
1 tsp chili powder
1 tsp cinnamon
2 pork tenderloins (2 1/4 to 2 1/2 LB total)
2 TBS olive oil
1 cup packed dark brown sugar I used light brown sugar
2 TBS finely chopped garlic
1 TBS Tabasco


Preheat oven to 350°F. Stir together salt, pepper, cumin, chili powder, and cinnamon, then coat pork with spice rub. Heat oil in an ovenproof 12-inch heavy skillet over moderately high heat until just beginning to smoke, then brown pork, turning, about 4 minutes total. Leave pork in skillet. Stir together brown sugar, garlic, and Tabasco and pat onto top of each tenderloin. Roast in middle of oven until thermometer inserted diagonally in center of each tenderloin registers 140°F, about 30 minutes. Let pork stand in skillet at room temperature 10 minutes. (Temperature will rise to about 155°F while standing.)Serve warm or cold with coconut rice.

I followed these directions except that I used a pork roast rather than tenderloin and my meat took longer to cook. So I ended up having to cut the pork into slices and continue to cook it so that it would cook faster. It turned out pretty good though because then the sauce covered all the surfaces of the meat rather than just the edges.


Mmmmmmm!!!!!! Pin It