Island Pork Tenderloin

2.5 lbs 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


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.


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.

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