INGREDIENTS
2 pork tenderloins (2-1/4 to 2-1/2 pounds total)
2 Tbsp Garlic Olive Oil

For Rub:
2 tsp Kosher Salt
1/2 tsp White Pepper, Ground
1 tsp Cumin, Ground
1 tsp Chili Powder, Medium
1 tsp Korintje Cinnamon

For Glaze:
1/2 Cup packed dark brown sugar
2 Tbsp minced garlic
1 Tbsp Hellraising “Forbidden Fruit” hot sauce

STEPS
Preheat oven to 350°F.
In a small bowl, combine pepper, cumin, chili power and cinnamon. Coat pork with seasonings, massage and rub seasoning into meat.

In a large oven-proof skillet or roasting pan, heat oil over medium-high heat. Add pork, and brown for about 4 minutes. Turning often to sear all sides. Remove skillet from heat.

Combine brown sugar, garlic and hot sauce and spread over top of pork. Place pan with glazed pork in the oven on middle rack. Roast about 20 minutes, until internal temperature reaches 140°F. Cover pork loosely with foil and let stand at room temperature 10 minutes before serving (Temperature will rise to about 155°F while standing.)

To serve: cut tenderloin into 1- inch slices and drizzle with glaze from bottom of skillet.

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