Thursday, June 20, 2013

Island Pork Tenderloin

I am not sure how many families base their meal off of what is on sale at the store but my dad is a master at getting the best deal on some of my favorite things.  Mainly he lets me know when Triscuits are on sale....I think this is in hopes I won't come to their house and eat all of their Triscuits but we all know that is a lost cause.

Another of his great finds are when crab legs, beef tenderloin and pork tenderloins go on sale.  Because of this he tends to have a freezer full of these wonderful meats.  This was what helped us determine what we wanted to have for Sunday dinner recently.

We decided to go with the pork tenderloin as I seemed to have pinned a million of those recipes to Pinterest.  This was one of those recipes that I thought would be tasty and since my cousins were coming over for dinner I wanted to knock their socks off!

Definitely on the spicy side but definitely delicious (even for this wimp who can barely handle spice)! 

Island Pork Tenderloin
For spice rub:
2 tsp salt
½ tsp pepper
1 tsp cumin
1 tsp chili powder
1 tsp cinnamon
2 pork tenderloins (2 ¼ - 2 ½ lbs total) trimmed
2 tbsp olive oil

For Glaze:
¾ cup packed dark brown sugar
2 tbsp finely chopped garlic
1 tbsp Tabasco

Stir the spice rub ingredients together in a small bowl and rub all over the pork. 
Heat oil in ovenproof 12-inch heavy skillet over medium high heat. 
 Brown pork, turning occasionally, about 4-5 minutes total. 
 Remove from heat, but leave pork in skillet.
Stir together brown sugar, garlic and Tabasco in a small bowl. 
 Pat the mixture on top of the pork. Place skillet in the oven at 350. 
 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.  
Slice thinly and serve immediately.
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1 comment:

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