James and I “discovered” pork tenderloin about a year ago. I’ve always liked pork chops, but they tend to be a bit dry and tough sometimes. Pork loin is also good, but you have to buy about 5 lbs at a time – not so good for two people. Enter pork tenderloin – a small cut of meat (usually around a pound). It’s inexpensive, tender and is easy to customize with many different flavors.
The first time I saw this particular recipe, a long time ago, I was a bit skeptical of the flavor combination. It has a cinnamon, cumin and chili powder rub with a hot sauce, garlic and brown sugar glaze. Interesting, right? Regardless of it’s odd sounding flavors, I was drawn to it anyway. We had it. We loved it. We wanted more. I used to make herb crusted tenderloin in our rotation, but now whenever we make pork tenderloin, we always pick this recipe instead.
I usually serve it with roasted corn and a potato dish (gotta have my starch) – either roasted potatoes or scalloped potatoes. I think it would go well with almost any side, except for something sweet. The brown sugar glaze is already sweet so you don’t want to over do it!
The best part of this meal is it feels fancier (loosely using that term…), like a weekend meal, but is fast and easy enough to make on a week day. Please try it. Please?
Extra note: If you prefer to use the oven for making pork tenderloin, please see the link to the recipe below. Annie, from Annie’s Eats, uses the oven method and details it in her blog.
Island Spice Tenderloin (serves 2, generously)
1 1lb pork tenderloin, trimmed and silver skin removed
For the rub:
1 tsp salt, preferably kosher
1/4 tsp black pepper
1/2 tsp cumin
1/2 tsp cinnamon
For the glaze:
1/4 cup brown sugar, packed
1/2 Tbs minced garlic (1-2 cloves)
1 tsp Tabasco sauce
Preheat grill to medium heat. Grill on all sides for about 20-25 minutes, or until internal temperature reaches 140F in the center and the glaze has caramelized. Remove from heat and place on a clean plate. Loosely cover the plate in foil and let rest for 10 minutes before slicing and serving.
Recipe from Annie’s Eats