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

Marinated Pork Chops

1 tablespoon soy sauce
2 tablespoons vegetable oil
1 tablespoon Worcestershire sauce
1 teaspoon lemon juice
2 tablespoons brown sugar
2 tablespoons ketchup
6 pork chops, trimmed

Preheat oven to 350 degrees.

In a small bowl, thoroughly blend soy sauce, vegetable oil, Worcestershire sauce, lemon juice, brown sugar, and ketchup.

Place pork chops in a medium baking dish, and spread with 1/2 the sauce.

Bake pork chops 30 minutes in the preheated oven. Turn, and spread with remaining sauce. Continue baking 30 minutes, or until internal temperature of the chops has reached 160 degrees F.


I got this recipe on allrecipes.com. Holy cow, it is DELICIOUS!!!!!!!!!!! I will never ever ever make another kind of pork chop again. And it was so stinkin' easy. Holy cow. I mean pig. It's almost like a teriyaki chop...almost. They're so good I want to make them again. Mmmm.


The only thing I would change is that I doubled the sauce recipe and it was just barely enough. If you want a lot of sauce for dipping or if you want to serve it over rice, I suggest you at least triple, maybe even quadruple the recipe for the sauce.


Despite the title, the chops don't have to marinate. I stabbed my chops with a knife and then poured the sauce over the top so that the sauce could incorporate in the meat, but otherwise I threw those bad boys right in the oven. I did not serve them with rice, though that would have been yummy too. I served them with fried potatoes. Pin It