Wednesday, March 23, 2011

Island Pork Tenderloin

Yummy and incredible easy- Darin made this for me one evening, and it took him under 30 minutes to prep and cook this tenderloin. The pork tenderloin is rubbed with the seasonings, and a sweet & savory crust forms on top. The pork turned out amazing, and tasted absolutely delectable.

This delicious sugar crust took this dish from great to fantastic:

Island Pork Tenderloin

For Pork

  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/2 tsp cinnamon
  • 1 pork tenderloins (a little over 1 pound)
  • 1 Tbsp olive oil

For Glaze

  • 1/2 cup packed dark brown sugar
  • 1 clove garlic, minced
  • 1/2 Tbsp hot sauce (Tabasco)

For Pork
1. Preheat oven to 350 degrees.
2. Stir together salt, pepper, cumin, chili powder and cinnamon and coat pork with spice rub.
3. Heat oil in an ovenproof 12-inch heavy skillet over medium high heat until just beginning to smoke. Brown pork on all sides, about 4 minutes total. Remove from heat.

For the Glaze and to roast the Pork
1. While the pork is browning, stir together brown sugar, garlic and hot sauce.
2. Once you remove pork from heat, spread glaze onto top of each tenderloin.
3. Roast in oven until thermometer inserted in center of tenderloin registers 140 degrees, about 20 minutes.
4. Tent with foil and let pork stand in skillet at room temperature 10 minutes. (Temperature will rise to about 150-155 while standing.) Slice and serve.

Yield: 2 servings

Source: Originally from The Gourmet Cookbook, As seen on Bakin’ And Eggs


Chrissy said...

Looks yummy! I am always looking for new pork tenderloin recipes, so I will definetly be trying this one.

Absinthe said...

That has a beautiful caramelization on it.

I stumbled upon your blog looking for Kroger Cheese Spread, of all things :)

Absinthe said...

Stumbled across your site searching for "Kroger Cheese Spread" of all things... it must be the title of your blog (Piggly Wiggly) that did it.

This pork tenderloin as a beautiful crust on it... Keep up the good work!

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