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Island Pork Tenderloin

Island Pork Tenderloin

Succulent pork tenderloin with layer upon layer of vibrant flavors bursting in your mouth in the most amazing ways!

Pork tenderloin is one of our favorite cuts of meat and it’s so easy to prepare. I stumbled across this recipe years ago in Gourmet – a great magazine that is sadly no longer in print publication. I’ve seen a number of versions through the years but this remains the one I prefer, with a minor tweak here or there.

The dish starts with a spicy rub made from kosher salt, freshly cracked black pepper, cumin, chili powder and cinnamon.

The pork is seared first then topped with a fabulous glaze made from brown sugar, garlic with another dash of heat from Tabasco. I’ve been known to double the amount of glaze because it’s just that good!

Then the tenderloins are popped in the oven for a quick roast. The glaze that’s left in the pan is finished with a touch of pure maple syrup, transforming it into a beautiful sauce.

To make things go smoothly, mix up the rub and the glaze before you start cooking. Then everything is at your fingertips and dinner comes together quickly. Do not overcook the pork – truly 20 minutes in the oven will do it.  The tenderloin will be, and should be pink in the center.

Fabulous served with wild rice or a fresh salad and perfect for any season. This will become a “go to” recipe – trust us on this one!

Island Pork Tenderloin

2 teaspoon kosher salt

½ teaspoon freshly cracked black pepper

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon cinnamon

2 pork tenderloins, about 2-1/2 pounds – silverskin removed

2 tablespoons olive oil

1 cup dark brown sugar

2 tablespoons chopped garlic

1 tablespoon Tabasco

2 tablespoons pure maple syrup

Heat the oven to 350-degrees.

For the spice rub:

In a small bowl whisk together the kosher salt, black pepper, cumin, chili powder and cinnamon.

For the glaze:

Stir together the brown sugar with the chopped garlic and the Tabasco, mixing until well blended.

For the pork:

Place the pork tenderloins in a pan and sprinkle the spice rub over all sides of the pork. Let it rest at room temperature for about 30 minutes. If you’re not planning to cook the pork right away, cover and refrigerate up to 24 hours. Just let the meat rest at room temperature for at least 30 minutes, up to 45 minutes. You want the meat at room temperature in the center before you start cooking.

Heat the olive oil in a large, deep ovenproof skillet over medium heat. When the oil is hot add the tenderloins and sear on all sides, about 4 to 5 minutes total.

Spoon the glaze mixture over the tops of the pork tenderloins, patting it down to keep it in place.

Roast for 20 minutes or until the internal temperature reaches 140-degrees. Transfer the pork to a cutting board, cover and let it rest for 10 minutes before carving. The temperature will continue to rise as the meat rests.

Add the maple syrup to the glaze mixture left in the pan and warm over low heat.

Serve extra glaze with the tenderloin.

Serves 6 to 8 people.

Island Pork Tenderloin, courtesy of Preserving Good Stock

October 22, 2018
: 6 to 8

Succulent pork tenderloin with layer upon layer of vibrant flavors bursting in your mouth in the most amazing ways! Fabulous served with wild rice or a fresh salad and perfect for any season. This will become a “go to” recipe for you - trust us on this one!

By:

Ingredients
  • 2 teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon cinnamon
  • 2 pork tenderloins, about 2-1/2 pounds – silverskin removed
  • 2 tablespoons olive oil
  • 1 cup dark brown sugar
  • 2 tablespoons chopped garlic
  • 1 tablespoon Tabasco
  • 2 tablespoons pure maple syrup
Directions
  • Step 1 Heat the oven to 350-degrees.
  • Step 2 For the spice rub:
  • Step 3 In a small bowl whisk together the kosher salt, black pepper, cumin, chili powder and cinnamon.
  • Step 4 For the glaze:
  • Step 5 Stir together the brown sugar with the chopped garlic and the Tabasco, mixing until well blended.
  • Step 6 For the pork:
  • Step 7 Place the pork tenderloins in a pan and sprinkle the spice rub over all sides of the pork. Let it rest at room temperature for about 30 minutes. If you’re not planning to cook the pork right away, cover and refrigerate up to 24 hours. Just let the meat rest at room temperature for at least 30 minutes, up to 45 minutes. You want the meat at room temperature in the center before you start cooking.
  • Step 8 Heat the olive oil in a large, deep ovenproof skillet over medium heat. When the oil is hot add the tenderloins and sear on all sides, about 4 to 5 minutes total.
  • Step 9 Spoon the glaze mixture over the tops of the pork tenderloins, patting it down to keep it in place.
  • Step 10 Roast for 20 minutes or until the internal temperature reaches 140-degrees. Transfer the pork to a cutting board, cover and let it rest for 10 minutes before carving. The temperature will continue to rise as the meat rests.
  • Step 11 Add the maple syrup to the glaze mixture left in the pan and warm over low heat. Serve extra glaze with the tenderloin.


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