Oh yum. No I mean, YUM. I mean salivating, have seconds, wish it were lady-like to unbutton your pants and have thirds YUM.
My friend told me I had to make this recipe...lets just say I called her the next day and expressed my gratitude for leading me to the best pork recipe I have ever made. Just sayin'.
We served it with this potato recipe.
Brown Sugar Spiced Pork Tenderloin
Adapted from My Kitchen Cafe
Rub Ingredients:
1 1/2 teaspoons sea salt
1/2 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon cinnamon
1 pork tenderloin (approx 2 1/2 to 3 pounds) cut into quarters
2 tablespoons olive oil
1 1/2 teaspoons sea salt
1/2 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon cinnamon
1 pork tenderloin (approx 2 1/2 to 3 pounds) cut into quarters
2 tablespoons olive oil
Glaze ingredients:
1 cup packed dark brown sugar
2 tablespoons minced garlic
1 tablespoon hot sauce ( I used franks)
1 cup packed dark brown sugar
2 tablespoons minced garlic
1 tablespoon hot sauce ( I used franks)
Preheat oven to 350 degrees. In a small bowl, stir together salt, pepper, cumin, chili powder, and cinnamon, then coat the pork with the spice rub. Heat the oil in a skillet over medium high heat until the oil is hot and rippling. Brown the pork, turning, about 4 minutes total. If you have a skillet that can go straight into the oven you can leave the pork in the skillet; however, if you are like me and don’t have an ovenproof skillet, transfer it to a foil-lined baking pan (like a 9X13-inch).
Stir together the brown sugar, garlic, and hot sauce and pat on top of each tenderloin. Roast in the middle of the oven until a thermometer inserted diagonally in center of each tenderloin registers 140, about 25 minutes. Let pork stand in the skillet at room temperature for 10 minutes. The temperature will rise to about 155 while standing. Slice on the diagonal and serve, spooning the sauce from the skillet on top of the pork.
I would say, "I hope you enjoy this as much as I did" but I KNOW you will so...'nuff said.
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9 comments:
yumm! I'm drooling over here-will have to try this soon!
I tried both recipes yesterday and it truly tasted AWESOME! Everybody at the table was impressed... :-)
Marjan/ Seattle
I made this for dinner tonight and got RAVE reviews. It was amazing! Thanks for sharing! I was wondering if I could use your picture when I post the recipe on my blog (cause it's too good not to share!), with photo and recipe credit OF course. My pics came out awful. ;) Anyways, let me know, when you're back from your break!
This was a loong comment.
I've seriously had this recipe bookmarked for a year and finally tried it last night!! We LOVED it! I used boneless pork chops and followed your same cooking times and it was perfect. It paired awesomely with Butternut Squash Risotto (Archer Farms Target brand boxed mix) and Butternut Squash and Apple Casserole. Thanks for sharing!! :)
This was absolutely amazing! Thanks so much for sharing!
So I want to make this again, I did it exactly like your reciepe last time and we LOVED it! My husband wants it to be exactly the same today, the only difference is that I have pork chops today, not a tenderloin... Do you think it will taste just as good??
Heather, I am not sure why the pork chops wouldn't work. I have never tried it. Let me know what your results were and how it turned out!
They turned out delicious! (Once again!) My husband loves them served with white rice and applesauce! The flavors all together is so yummy!
Big hit with the family! I used Sriracha sauce for the hot sauce!
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