I just need you to trust me for a minute, guys. Trust me when I tell you that this pork tenderloin is absolutely delicious. It is (mildly) spicy and sweet and tender and flavorful and just fantastic.
It is EASY and fast, only requires on dish, and it needs to be on your dinner table.
And on the table, it’s real purty. But in photos? Oh mercy. I cringed the entire time I clicked through the photos.
I won’t even show you guys the rejected photos. There are many, and each is more terrible than the last. It’s enough to make me never eat again.
But then I remember how delicious this pork is, and I put on my menu again for next week.
I like to buy my pork tenderloin from Costco, in the 2 packs. It’s 2 packages, each with 2 pork tenderloins. I use one pack for this, and pop the other one in the freezer.
This really is a dinner home run. 5 minutes of prep, simple ingredients, and only one dish! It’s a miracle. I served ours with brown rice and quinoa (also from Costco), and some broccoli I roasted right along with the pork. Boom, baby. Dinner is served!
Sweet and Spicy Pork Tenderloin
Ingredients
RUB INGREDIENTS:
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon cinnamon
- 2 pork tenderloins 2 1/2 lb. total, each tenderloin cut into two chunks
- 2 tablespoons olive oil
GLAZE INGREDIENTS:
- 1 cup packed dark brown sugar
- 1 tsp garlic powder or 2 tbsp minced garlic
- 1 tablespoon hot sauce I use Cholula
Instructions
- 1.Preheat oven to 350 degrees. In a small bowl, stir together salt, pepper, cumin, chili powder, and cinnamon, then coat the pork with the spice rub.
- Heat the oil in an a large, ovenproof skillet. Heat the oil until rippling, and brown the pork, about 2 minutes per side. Leave pork in the skillet. If you don’t have an ovenproof skillet, brown the pork in a skillet and transfer it to a 9x13 foil-lined baking pan.
- Stir together the brown sugar, garlic, and Tabasco and pat on top of each tenderloin.
- Roast in the middle of the oven until a thermometer inserted diagonally in center of each tenderloin registers 140, about 25 minutes. Let pork stand in the skillet at room temperature for 10 minutes. The temperature will rise to about 155 while standing.
- Slice on the diagonal and serve, spooning the sauce from the skillet on top of the pork.
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