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
- 1/2 tsp black pepper
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp cinnamon
- 2 pork tenderloins 2 1/2 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.