Brown Sugar Spiced Pork Loin (GF)

ANOTHER ONE FROM MEL'S KITCHEN. WE ABSOLUTELY LOVE THIS - IF YOU'RE IN THE MOOD FOR PORK, MAKE THIS...

2 tsp salt
1/2 tsp black pepper
1 tsp ground cumin (Mel says that she has used a substitute of 2 tsp garam masala for the cumin and the cinnamon - if you have that instead of cumin)
1 tsp cinnamon (see note above)
1 tsp chili powder
2 pork tenderloins (2 1/2 lb total), each tenderloin cut into two chunks.
2 Tbs olive oil

Preheat oven to 350.
In small bowl, stir the dry ingredients for the pork rub then coat the pork with it.
Heat the oil in an ovenproof 12-inch heavy skillet (cast iron skillet) over medium heat until hot and rippling. (If you don't have an ovenproof skillet, just brown it in a normal skillet and then transfer to a foil lined baking pan).
Now make the glaze by stirring together the brown sugar, garlic, and Tabasco sauce.
Pat the glaze mixture on top of each tenderloin.
Roast in the middle of the oven (350) about 25 min.
Mel says that the internal temp should be 140, then you take out the roast and let it stand for another 10 min. at room temp and it will go up to 155 while standing. I've only made this once and it was already to 160 by the time I got to it, and I thought it was pretty good... I worry about not cooking things thoroughly, so I cook things a little longer than is probably necessary.
Slice on the diagonal and serve, spooning the sauce from the skillet on top of the pork (or rice/potatoes).

MAKES: Enough to serve 8 adults (she says...)