Thursday, September 25, 2008

Brown Sugar Pork Loin

The glaze baby.  The glaze.  When the pork is done cooking, save the glaze and then poor it all over everything.  Everything.  If I keep repeating everything, will it make you do what I say? 

Rub Ingredients:
2 t salt
1/2 t black pepper
1 t ground cumin
1 t chili powder
1 t cinnamon
2 pork tenderloins (2 1/2 lb. total)
2 TB olive oil

Glaze ingredients:
1 cup packed dark brown sugar
2 TB finely chopped garlic
1 TB tabasco

Prepare pork:
Preheat oven to 350.  Stir together salt, pepper, cumin, chili powder, and cinnamon, then coat pork with spice rub.  Heat oil in an ovenproof 12-inch heavy skillet over moderately high heat util just beginning to smoke, then brown pork, turning, about 4 minutes total.  Leave pork in skillet.

Make glaze and roast pork:
Stir together brown sugar, garlic, and Tabasco and pat on top of each tenderloin.  Roast in middle of oven until thermometer inserted diagonally in center of each tenderloin registers 140, about 25 minutes.  Let pork stand in skillet at room temperature 10 minutes.  (Temp will rise to about 155 while standing).


Kristin Mulrooney said...

This recipe is already in the regular rotation! I made this for my brother's birthday dinner and he said it was his best bday dinner EVER!

PheMom said...

You had me at brown sugar and pork. Yes. I will do what you say - as soon as possible! (Found you from Melanie's blog!)