This blog cooking series really makes it sound like I eat pork for every meal — I don’t, trust me. I do love a nice pork tenderloin – they are quick to cook, quite versatile and healthy (lean protein). Today I cooked half a pork tenderloin (frozen leftover from a tenderloin I made a few months ago). I fixed this pork for a late lunch, so I wanted something light and well, easy to fix.
This recipe is just a simple spicy rub (details below) and a pork tenderloin. Start by preheating the oven to 350 degrees, then just coat the rub all over the tenderloin, coat an oven safe pan with olive oil and heat on the stove top over medium high heat. Place the pork in the pan once the oil is shimmering and brown on all sides (about 3 minutes each side). Once browned, put a combination of 1/4 cup brown sugar, 1/2 tablespoon garlic and 1/2 tablespoon Tabasco sauce on the top of the loin, then put the whole pan in the oven. Bake for about 20 minutes (until the internal temperature is 145 degrees). Let sit for 5-10 minutes then devour.
Now for the rub, combine the following:
1/2 Teaspoon Salt
1/2 Teaspoon Ground Cumin
1/2 Teaspoon Cinnamon
1/2 Teaspoon Black Pepper
3/4 Teaspoon Chili Powder
Give this a try — it will take you less than 30 minutes to put together and you’ll be quite pleased. Give it a try.
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