Pork Tenderloin can be made in so many different ways. It’s definitely a “go-to” dish for many people. I especially love this variation because it’s easy to make, yet its sweet and saucy flavor impresses.
I’m not sure why, but I love slapping rubs on meat. There’s something satisfying about using a combination of the spices found in your cupboard to concoct a flavorful dish!
Friends shared this recipe with us last year after they made it for a Christmas party gathering. I think every guest at the party requested a copy!
Island Pork Tenderloin
For Spice Rub:
2 teaspoons salt
1/2 teaspoon fresh ground pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon ground cinnamon
2 pork tenderloins (2 1/4 – 2 1/2 pound total) trimmed
2 tablespoons olive oil
For Glaze:
1 cup packed dark brown sugar
2 tablespoons finely chopped garlic
1 tablespoon Tabasco
Prepare the Pork:
Stir together salt, pepper, cumin, chili powder, and cinnamon in a small bowl. Coat pork with spice rub.
Heat oil in an ovenproof 12-inch heavy skillet over moderately high heat until just beginning to smoke. Brown pork, turning occasionally, about 4 minutes total. Remove from heat; leave pork in skillet.
Make the Glaze and Roast the Pork:
Stir together brown sugar, garlic and Tabasco in a small bowl. Pat the mixture on top of the tenderloins.
Place the skillet in the oven at 350 degrees. Roast until thermometer inserted diagonally into the center of each tenderloin registers 140 degrees, about 20 minutes. Let pork stand in skillet, loosely covered with foil for 10 minutes.
Source: The Gourmet Cookbook
ingrid says
October 22, 2009 at 8:11 PMYum, I love pork tenderloins. I have one actually ready to go into the slow cooker tomorrow am. Thanks for sharing the recipe. It will be the next one I try.
~ingrid
Mary Ellen says
October 26, 2009 at 6:12 PMThis looks great! I love pork tenderloin and these are some great flavors for it!
Jessica @Sunny Side Up says
November 19, 2011 at 6:33 PMHad this for dinner tonight! It was awesome, probably the best pork tenderloin I’ve ever had. Thanks 🙂
Becky says
February 29, 2012 at 1:49 PMI make this fairly often because it is so easy and delicious! Most of the time I skip the glaze, and top it with your Avocado and Mango Salsa. It is amazing together!
Deana Robinson says
May 14, 2012 at 1:24 PMMade this for supper, was great! The meat was so juicy and tender and full of flavor..I used Mexican chili powder so it was a little spicy but everyone loved it..making this again!
Katelyn says
May 13, 2014 at 9:17 PMI’ve been making this for years and recently shared it with my recipe club- it was a huge hit with my friends just like it always is with my husband! Your freezable lemon bars are my dessert contribution for this month, so if you end up at a party in Jackson this summer and see them you’ll know one of my recipe friends is around 🙂
Nikki Gladd says
May 13, 2014 at 10:24 PMThat’s awesome, Katelyn. 🙂 Thanks for sharing this! (And, for reminding me that I need to make those lemon bars again, soon! It’s been a little while since the last time!) This pork tenderloin is a staple for us, especially when having guest. 🙂