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Thursday, September 11, 2014

Island Pork Tenderloin

Every few months my dad and I collaborate on dinner. Usually I'll take care of the meat and he will handle vegetables and sides. A couple of weeks ago we had decided on pork for dinner and I found this delightful recipe on Pinterest that I wanted to try.

I was blown away by this recipe. The pork came out incredibly tender and juicy. I've used cumin and chili powder on pork before but the cinnamon added a whole new dimension of flavor that I really enjoyed. The best part though? The brown sugar glaze. A small amount of hot sauce and garlic mixed with brown sugar melts over the pork leaving a delicious sauce where it melts and caramelizing into a slightly crunchy coating where it doesn't. Oh. My. Yum!

Island Pork Tenderloin

Source: Bakin and Eggs

1 (1 lb +) pork tenderloin
1 Tbsp olive oil
1 tsp salt
1/4 tsp pepper
1/2 tsp cinnamon
1/2 tsp cumin
1/2 tsp chili powder
1/2 cup brown sugar
1/2 Tbsp hot sauce
1 clove garlic, minced

Preheat the oven to 350 degrees.

In a small bowl or storage container combine the salt, pepper, cinnamon, cumin, and chili powder.

Sprinkle the seasoning mixture over the entire surface of the pork tenderloin and rub it in a little bit with your fingers. As you can see, my pork tenderloin was a little bigger than my plate.

In a large, oven-safe skillet heat the olive oil over medium-high heat. Cook on all four sides for about 1-2 minutes per side, until each side is browned.

Combine the brown sugar, hot sauce, and garlic in a small bowl and stir together with a fork.

Once the meat is browned on all sides spread the brown sugar mixture over the top of the tenderloin. Transfer the skillet to the oven and roast until the internal temperature reaches 155-160 degrees. Depending on the size of the tenderloin this could take 20-45 minutes.

Remove from the oven and transfer the meat to a cutting board. Tent the meat with foil and let it rest for about 10 minutes before slicing.

I served it up on a pretty platter tonight. I don't get to do that often so I had a little fun with it.

Serve with fresh green vegetables or salad.

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