Brown Sugar-Glazed Roast Pork Tenderloin
This is the perfect protein to turn any salad into a main course salad!
Ingredients
Spice blend for sear
- 2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon cinnamon
- 2 pounds pork tenderloin 2 1-lb tenderloins
- 2 tablespoons olive oil
Brown Sugar Glaze
- 1 cup brown sugar
- 2 tablespoons chopped garlic finely chopped
- 2 teaspoons orange juice
- 2 teaspoons lime juice
- 1 teaspoon Tabasco sauce if desired
Instructions
- Preheat oven to 350 degrees. For pork tenderloin sear:
- Stir together salt, pepper, cumin, chili powder, and cinnamon, then coat tenderloins 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.
- For brown sugar glaze roast:
- Stir together brown sugar, garlic, both juices and Tabasco (if desired). You want this mixture to be spreadable, so add more brown sugar if too much liquid; add more juices if not quite spreadable.
- Spread onto top of each tenderloin, turning each to surround tenderloin with glaze. Once around, spoon remaining glaze atop each tenderloin.
- Roast in middle of oven until thermometer inserted diagonally in center of each tenderloin registers 145°F, about 25- 30 minutes.
- Let pork stand in skillet at room temperature 10 minutes. (Temperature will rise to about 160°F while standing.).