Wednesday, July 14, 2010

Island Pork Tenderloin

For Pork:
2 teaspoons salt
1/2 teaspoon ground pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon ground cinnamon
2 pork tenderloins
2 tablespoons olive oil
meat thermometer

For Glaze:
1 cup packed dark brown sugar
2 tablespoons finely chopped garlic
1 tablespoon Tabasco

Prepare pork: Put a rack in the middle of oven and preheat oven at 350 F. 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 moderate 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 onto tops of tenderloins. Roast until thermometer inserted diagonally in center of each tenderloin registers 150-155 F, about 20 minutes. Let pork stand covered for ten minutes. (The recipe actually says to roast until 140 F and then cover 10 minutes until it raises 10-15 degrees, but somehow that never works for me and I don't want to make anyone sick, but maybe it will work for you).

Cut pork at a 45-degree angle into 1/2-inch-thick slices and arrange on platter. Pour any juices from skillet over pork.

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