Friday, March 25, 2011

Island Spice Pork (loins, chops, whatever you can get)

Ladies this has quickly become a Budd family favorite (we sent the recipe back home as well).

  • It's easy to make and all the ingredients are readily available here on the island.
  • Pork pieces, chops, etc. can be found at Save-A-Lot and can be frozen to use at a later date.
This is a quick recipe takes about 30 minutes prep and bake.

I made bluecheese mashed potatoes and sauteed greenbeans as sides and fried plantains for dessert!

Whole meal can be done in 1 hour - serve with red/white wine and it's a wonderful dinner date meal for you and the hubby!

Island Spice Pork Tenderloin
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For the spice rub:
2 tsp. kosher salt
½ tsp. ground black pepper
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. ground cinnamon
2 pork tenderloins (about 2-2½ lbs. total)
2 tbsp. olive oil
For the glaze:
½ cup packed dark brown sugar
1 tbsp. (2-3 cloves) finely minced garlic
1½ tsp. Tabasco sauce

Preheat the oven to 350˚ F.  Combine the salt, pepper, cumin, chili powder and cinnamon in a small bowl. Stir together with a fork to blend.  Pat the mixture over the pork tenderloins.

Heat the olive oil in an ovenproof 12-inch skillet over medium-high heat.  Place the tenderloins in the skillet and brown on all sides, turning occasionally, about 4 minutes total.  Remove from the heat, leaving the pork in the skillet.

Stir together the brown sugar, garlic and Tabasco in a small bowl until blended.  Spread the mixture evenly over the tops of the tenderloins.

Place the skillet in the preheated oven and roast about 20 minutes, until an instant-read themometer inserted in the center of each tenderloin registers 140˚ F.  Loosely tent the skillet with foil and let stand 10 minutes before slicing and serving.

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