Pork:
 | 2 t salt |
| 1/2 t black pepper |
| 1 t ground cumin |
| 1 t chili powder |
| 1 t cinnamon |
| 2 pork tenderloins (2 1/4 to 2 1/2 pounds total) |
| 2 T olive oil |
Glaze:
| 1 cup packed dark brown sugar |
| 2 T finely chopped garlic |
| 1 T Tabasco |
|
|
Preheat oven to 350 degrees |
|
Stir together salt, pepper, cumin, chili powder and
cinnamon, then coat port with spice rub. |
|
Heat oil in an ovenproof 12-inch heavy skillet over
moderately high heat until just beginning to smoke, then brown pork,
turning, about 4 minutes total. Leave pork in skillet. |
|
Pour glaze over meat and bake 15 minutes. |
|
Allow to sit for 5 minutes before slicing. |
This is awesome with
black beans and rice!
Recipe source:
www.epicurious.com,
Gourmet Magazine May 2003. |
