Ever have life get in the way of the things you want to do? Um, YES.
Every. Single. Day.
So it’s been six months and I have recipes and thoughts and experiences piling in my brain like dust on a mantel. But it’s a new year, a new day a new promise (again) to record moments before they become fleeting memories. So let’s start island fresh like this amazing pork tenderloin! Incredibly tender, with a fabulous spice rub and a sweet glaze and did I mention it takes less than 30 minutes from beginning to end?! *angels sing*
Island Pork Tenderloin (adapted from Gourmet Magazine)
For spice rub:
2 tsp salt
½ tsp pepper
1 tsp cumin
1 tsp chili powder
1 1/2 tsp cinnamon
2 pork tenderloins (2 ¼ – 2 ½ lbs total) trimmed
2 tbsp olive oil
¾ cup packed dark brown sugar
2 tbsp finely chopped garlic
1 tbsp Sriracha
Stir the spice rub ingredients together in a small bowl and rub all over the pork. Heat oil in ovenproof 12-inch heavy skillet over medium high heat. Brown pork, turning occasionally, about 4-5 minutes total. Remove from heat, but leave pork in skillet.
Stir together brown sugar, garlic and Tabasco in a small bowl. Pat the mixture on top of the pork. Place skillet in the oven at 350. Roast until thermometer inserted diagonally into the center of each tenderloin registers 140 degrees, about 15 – 20 minutes. Let pork stand in skillet, loosely covered with foil for 10 minutes.
I had made sweet potatoes and grilled veggies to go along with the pork, but as I sliced the tenderloin on the cutting board, hubby and I kept “tasting” the pieces…until half the tenderloin was gone. Patience fail.
And I regret nothing. 😉