Recipe by Kittencal@recipezazz
This is an easy and so delicious!
Top Review by Kelly B (aka - Will's Mama)
Very good! I was looking for something a little different, and this definitely fit the bill! My husband RAVED about it, my brother-in-law asks for it almost everytime he comes to dinner, and I have since made it 4 other times, each with rave reviews and NO leftovers! Quite a compliment! I didn't know if my skillet could survive in the oven, so I preheated a 9x13 pan in the oven while I was browning the tenderloins and then transfered the pork and sauce to that dish for baking. Turned out great!
- 2 pork tenderloin
- 2 teaspoons salt
- 1⁄4-1⁄2 teaspoon fresh ground black pepper
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon cinnamon
- 2 -3 tablespoons olive oil
- 1 cup brown sugar
- 2 tablespoons finey chopped garlic
- 1 teaspoon Tabasco sauce (or adjust to suit heat level)
Directions See How It's Made
- In a small bowl stir together the salt, black pepper, cumin, chili powder and cinnamon.
- Using clean hands rub the spice mixture over the pork to coat well.
- Heat a large heavy oven-proof skillet with oil over medium-high heat until very hot.
- Add in tenderloins (if you have a large enough skillet to brown both at the same time).
- Brown the pork on all sides then leave in the skillet.
- Set oven to 350 degrees F.
- To make the glaze: Stir together brown sugar, garlic and Tabasco; pat onto the top of each tenderloin.
- Roast in the middle of the oven for about 20-22 minutes, or until a thermometer registers 140°F.
- Let sit in the skillet for 10 minutes at room temperature (the temperature of the pork will rise to about 155F while standing for the 10 minutes).
- Remove to a board and slice.