Island Pork Tenderloin
Succulent pork tenderloin with layer upon layer of vibrant flavors bursting in your mouth in the most amazing ways!
Equipment
- Large skillet, ovenproof
- Large platter for serving
Ingredients
- For the pork:
- 2 teaspoons kosher salt
- ½ teaspoon freshly cracked black pepper
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon cinnamon
- 2 pork tenderloins, about 2-½ pounds
- 2 tablespoons olive oil
- 1 cup dark brown sugar
- 2 tablespoons chopped garlic
- 1 tablespoon Tabasco
- 2 tablespoons pure maple syrup
- For the salad:
- 4 cups mixed field greens
- 2 large navel oranges, peeled and sliced
- 1 to 1-½ cups sliced red grapes
- 1 to 1-½ cups fresh raspberries
- 1 to 1-½ cups fresh blackberries
- 2 cups whole, fresh strawberries
- ½ cup sliced red onion
- Slices of blue cheese
- Salad dressing or vinaigrette
Instructions
- Heat the oven to 350-degrees. Remove the silverskin on the tenderloins using a very knife.
- 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.
- Place the pork tenderloins in a pan and sprinkle the spice rub over all sides of the pork. Let the pork 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 before 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.
- Roast in a 350-degree oven for 18 to 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.
- To serve:Layer a large platter with leaves of lettuce and slices of orange. Scatter the grapes, raspberries, blackberries, strawberries, and red onion in and around the lettuce. Arrange the blue cheese along the outside of the platter. Place the pork tenderloins in the center of the salad.
- Drizzle extra glaze over the pork tenderloin and serve the salad with your favorite dressing or vinaigrette.
Notes
Silverskin is a very tough connective tissue that will not break down. Removing it before cooking gives you a tender cut of meat.