Island Pork Tenderloin
This Island Pork Tenderloin is another great weekday meal that doesn’t take much effort, but makes a lot of food. The ingredients can easily be doubled to make two tenderloins. The tenderloin is rubbed with a fragrant spice mixture before being browned, then roasted. I particularly liked the combination of pepper, cinnamon, and paprika. The brown sugar garlic sauce melts over the tenderloin as it roasts in the oven, adding even more flavor to the spice rubbed coating. Adjust the Sriracha (or other hot sauce) to your taste. I didn’t add much at all, because Evan doesn’t tolerate spicy foods yet. I served the Island Pork Tenderloin over a bed of chopped pineapple and with rice.
Evan’s 5th tooth has come through and his 6th one is not far behind, so his nearly 2 week food strike is finally coming to a close. Hopefully he will start sleeping better soon too! He really enjoyed the Island Pork Tenderloin. I cut his piece into thin slices to make it easier for him to hold.
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon cinnamon
1/2 teaspoon ground black pepper
1/4 teaspoon paprika
1 (2 1/2 pound) pork tenderloin
1/4 cup + 2 tablespoons packed brown sugar
1 tablespoon minced garlic
1 1/2 teaspoons Sriracha or Tabasco (to taste)
Preheat oven to 350 degrees Fahrenheit. Heat a large oven-safe skillet over medium high heat and drizzle with olive oil.
While skillet is heating, combine salt, chili powder, cumin, cinnamon, pepper, and paprika in a small bowl. Rub the mixture into all sides of the pork tenderloin. Brown the top and bottom of the tenderloin in the heat skillet, about 2 minutes per side.
In a small bowl, mix together brown sugar, garlic, and up to 1 1/2 teaspoons Sriracha. Spread over the pork and cook in preheated oven until the center reaches 140 degrees Fahrenheit, 20-40 minutes depending on the thickness of the tenderloin. Loosely cover the skillet with foil and let rest 10 minutes before slicing. Serve warm with pineapple.
Adapted from Cooking Classy, from Little B Cooks
Tara\\\\\\\\\\\\\\\'s Multicultural Table
Tagged: island, meat, pork, spice, tenderloin