Recipe: Pork Tenderloin with Spices!

I made this recipe a couple of weeks ago and of course tested it out on a night when I was taking a meal to someone. Glad it was so good! I highly recommend! It's originally from here. I didn't have any Tabasco sauce, so I did a couple of drops of Liquid Smoke... so you could probably get pretty creative there and it would still be tasty! I do recommend that you brown in a skillet and then put the meat in a cast iron skillet to cook in the oven. I had to cook it for almost double time because of the cast iron skillet, but it was well worth it!

I served it with mashed red potatoes with rosemary tossed in, as well as brussel sprouts with butter, bread, and salad. Highly recommend for your next dinner party... also makes enough to keep one and take one if you have to make a meal for someone.

Island Spice Pork Tenderloin

Ingredients:
For the spice rub:
2 tsp. kosher salt
½ tsp. ground black pepper
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. ground cinnamon

2 pork tenderloins (about 2-2½ lbs. total)
2 tbsp. olive oil

For the glaze:
½ cup packed dark brown sugar
1 tbsp. (2-3 cloves) finely minced garlic
1½ tsp. Tabasco sauce

Directions:
Preheat the oven to 350˚ F. Combine the salt, pepper, cumin, chili powder and cinnamon in a small bowl. Stir together with a fork to blend. Pat the mixture over the pork tenderloins.

Heat the olive oil in an ovenproof 12-inch skillet over medium-high heat. Place the tenderloins in the skillet and brown on all sides, turning occasionally, about 4 minutes total. Remove from the heat, leaving the pork in the skillet.

Stir together the brown sugar, garlic and Tabasco in a small bowl until blended. Spread the mixture evenly over the tops of the tenderloins.

Place the skillet in the preheated oven and roast about 20 minutes, until an instant-read themometer inserted in the center of each tenderloin registers 140˚ F. Loosely tent the skillet with foil and let stand 10 minutes before slicing and serving.