Island Pork Tenderloin
This recipe is an absolute knockout. It has a fun, spicy flavor that will be wonderful. However, the cumin and cinnamon proved to be a challenge when finding a wine to pair with this. If you have a nice Gewurztraminer, that should do the trick. Enjoy!
Here’s the recipe from Little B Cooks.
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
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.
- Adventures in Eating: Oatmeal Cookies
- Import Selection: Vouvray, 1988, Georges Meurgey
- Domestic Selection: Cabernet Sauvignon, 1986, Vanino
- This Matter Of Aging Wine
- Adventures in Eating: Bannock Bread
- Import Selection: Zinfandel, 1987, San Martin
- Domestic Selection: Chardonnay, 1986, Merry Vintners
- This Matter of Cellaring (Part Two)
- Adventures in Eating: Savory and Tendor Pork Roast
- Import Selection: Zinfandel, 1987, San Martin International Series