Prep 11 mins
Cook 24 mins
A delicious meal that I saw on another web site; a quick meal for the entire family. I adjusted a couple of things.
- Preheat oven to 350 degrees Fahrenheit.
- Stir together salt, pepper, chili powder, cumin and cinnamon.
- Coat the pork with the spice rub.
- Heat 1 tablespoon of oil in a 12 inch skillet, over relatively high heat, and brown pork, turning every 30 seconds for 4 minutes.
- Stir together brown sugar , garlic, and tabasco and pat onto top of the tenderloin.
- Place pork in roasting pan and cook for 20 minutes.
Wow, what an awesome recipe weekend cooker, resulting in pork that tasted incredible and was quick and easy to make. The porkloin was moist, tender, cooked perfectly while the rub was too die for. We really enjoyed this taste treat it was sweet, hot and spicy, a winning combination in our books. Thank you so much for sharing this recipe, which I will make again and again. I will be adding this recipe to my cookbook of favorites for 2011.
Amazing flavor and so easy to make! I did decrease the tabasco but otherwise made as is. Will be making this again, it was the most tender and juicy tenderloin I have ever made! Made for AUS/NZ Recipe Swap #47.
Perfect pork! I just loved this on for the wonderful balance of spices and flavors. Hot, spicy and sweet all at once it will leave your tastebuds dancing. Cooking for just two servings, I made a half pound mini tenderloin and not only seared the meat in a cast iron skillet but cooked it in the same. (A well tested technique.) For the side I cubed up a large sweet potato and some red onion cut in 1/4 inch wedges; sprinkled them with some of the spice mix for the pork and tossed it into the skillet to roast with the pork. The spuds were perfectly seasons and carmelized with some of the brown sugar that dripped off the pork. Together they were divine. Made for Potluck Tag.