Brown Sugar Spiced Pork Tenderloin from Judy Whitlach
By KodiakDavis
Totally wonderful and delightful way of cooking Port Tenderloin. To real winner in my opinion.
Ingredients
- Glaze Ingredients:
- 1 1/2 Tsp Sea Salt
- 1/2 tsp Black Pepper
- 1 Tsp Ground Cumin
- 1 Tsp (heaping) Chili Powder
- 1 Tsp Cinnamon
- 1 Pork Tenderloin 2 1/2 to 3 lbs cut into quarters or equal lengths
- 2 Tbsp Olive Oil
- 1 Cup Packed brown sugar
- 2 Tbsp Minced Garlic or Garlic Powder/Salt
- 1 Tbsp Hot Sauce (Optional)
Details
Servings 6
Preparation time 20mins
Cooking time 45mins
Preparation
Step 1
Preheat oven to 350 degrees
In a small bowl stir together: Salt, Pepper, Cumin, Chili Powder and Cinnamon
Pour the olive oil onto the Port Tenderloin
Coat the port with the above dry ingredients, rub it into the portk.
Heat oil in skillet over medium/High heat until it is hot.
Brown the pork turning often, for about 4 minutes total.
Transfer to a 9 X 13 Foil lined pan or cookie sheet.
Stir together glaze and pat on top of each tenderloin.
Cook until internal temperature is 140 degrees (about 25 minutes)
Cover with foil and let stand for 10 minutes. The temperature will rise
to 155 degrees.
Slice on a diagonal and serve.
Spoon sauce from pan on the the top of the pork and enjoy.
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