When the Spencer Island Pork Tenderloin is made for dinner…it is rare that there are any left overs. Even when I make 2 each (1 lb each)…it is gone!
What you will need
For spice rub:
2 tsp salt
½ tsp pepper
1 tsp cumin
1 tsp chili powder
1 tsp cinnamon
2 pork tenderloins (2 ¼ – 2 ½ lbs total) trimmed
2 tbsp olive oil
For Glaze:
¾ cup packed dark brown sugar
2 tbsp finely chopped garlic
1 tbsp Tabasco
First off….Pre Heat over to : 350
Stir the spice rub ingredients together in a small bowl and rub all over the pork. Heat oil in ovenproof 12-inch heavy skillet over medium high heat. Brown pork, turning occasionally, about 4-5 minutes total. Remove from heat, but leave pork in skillet.
Stir together brown sugar, garlic and Tabasco in a small bowl. Pat the mixture on top of the pork. Place skillet in the oven at 350. Roast until thermometer inserted diagonally into the center of each tenderloin registers 140 degrees, about 20 minutes. Let pork stand in skillet, loosely covered with foil for 10 minutes.
(I actually cut pieces for each of us…and Becky always requests that I put her cut pieces back in the cast iron skillet and soak up some additional glaze…melted in the pan!)
