October 14, 2010

Brown Sugar Spiced Pork

Brown Sugar Spiced Pork Loin

I love cooking pork tenderloin and generally only cook it in the crock pot or barbeque.  I was pretty skeptical about how moist this would cook up but needed some new ideas so when I found this on My Kitchen Cafe, I figured I had nothing to lose.  I followed the simple directions exactly and it was very, very, easy to cook up in my cast iron skillet, going straight from stove-top to oven.  When it was ready to cut I was shocked at how it fell apart!  Super tender, juicy and perfectly seasoned!  Instant favorite!

Rub Ingredients:
2 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon cinnamon
2 pork tenderloins (2 1/2 lb. total), each tenderloin cut into two chunks
2 tablespoons olive oil

Glaze ingredients:
1 cup packed dark brown sugar
2 tablespoons finely chopped garlic (about 6-8 cloves)
1 tablespoon Tabasco sauce

Directions

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 an ovenproof 12-inch heavy skillet that is ovenproof (I used my cast iron skillet) over medium high heat until the oil is hot and rippling. Brown the pork, turning, about 4 minutes total. Leave pork in the skillet. If you don’t have an ovenproof skillet, brown the pork in a skillet and transfer it to a foil-lined baking pan (like a 9X13-inch). I’ve done both and either method works great.

Stir together the brown sugar, garlic, and Tabasco 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 160, about 30 minutes. Remove from oven, then transfer pork to the center center of a piece of tin foil and bring both ends to the center and fold them tightly together, leaving air space between the folded foil and the meat (like a tent).  Let it sit for about 10 minutes to reabsorb the sauce, making it extra tender.

Slice on the diagonal and serve, spooning the sauce from the skillet on top of the pork.  I served this with sweet potatoes and a handful of raw sugar snap peas.

2 comments:

Melanie said...

Glad you liked this one, Shanna! I'm actually making it tomorrow...but I make it often, so that's no surprise. Your picture is fantastic!

Robin said...

I made this for Sunday supper and it was amazing! My husband and girls went crazy for it! I was intrigued by the combination of the ingredients, but it tastes incredible.