A couple of years ago, me and some friends bid on and won a dinner catered by a gourmet club at a charity auction event. The main entree at the dinner was the most delicious pork tenderloin I had ever tasted. The gourmet club generously shared all of their recipes from that evening with us and so I have been able to recreate that dish over and over again, much to my family’s delight.
I did a Google search to try and find the original source for the recipe and though the recipe is found on several sites, I cannot determine which is the original so that I could properly credit the creator. Suffice it to say, this is not a recipe I created, but it is one I have made many times, always to great reviews so I am sharing it with you in the hopes you will have similar success with it. Many thanks to the cook who developed the recipe, whoever you are.
- 2 tsp salt
- ½ tsp black pepper
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp cinnamon
- 2 pork tenderloins (2½ lbs total)
- 2 T olive oil
- 1 cup packed dark brown sugar
- 2 T finely chopped garlic
- 1 T Tabasco
- Preheat oven to 350°.
- Stir together salt, pepper, cumin, chili powder, and cinnamon. Coat pork with spice rub.
- Heat oil in ovenproof 12-inch heavy skillet over moderately high heat until just beginning to smoke, then brown pork, turning, about 4 minutes total. Leave pork in skillet.
- Stir together brown sugar, garlic, and Tabasco and pat onto top of each tenderloin.
- Roast in skillet. Place in middle of oven until meat thermomemeter inserted diagonally in center of each tenderloin registers 140°, about 28 minutes.
- Let pork stand at room temperature for 10 minutes. Slice at diagonal and serve warm.