Brown Sugar Spiced Pork Loin

Brown Sugar Spiced Pork Loin puts salt, black pepper and ground cumin at the center of a pork recipe and finishes in about 40 minutes, enough for 8 servings.

• Yield 8 servings
• Ready in 40 minutes
• Prep 10 minutes
• Cook 30 minutes

Ingredients

Rub Ingredients

• 2 teaspoons salt
• ½ teaspoon black pepper
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon cinnamon
• 2 pork tenderloins (2.5 pounds total) , cut each tenderloin into two chunks
• 2 tablespoons olive oil

Glaze ingredients

• 1 cup packed dark brown sugar
• 2 tablespoons finely chopped garlic , about 6-8 cloves
• 1 tablespoon tabasco sauce

Instructions

1. Preheat oven to 350 degrees. In a small bowl, stir together salt, pepper, cumin, chili powder, and cinnamon, then coat the pork with the spice rub.
2. Heat the oil in an ovenproof 12-inch heavy skillet that is ovenproof (I used my cast iron skillet) over medium high heat until the oil is hot and rippling. Brown the pork, turning, about 4 minutes total. Leave pork in the skillet. If you don’t have an ovenproof skillet, brown the pork in a skillet and transfer it to a foil-lined baking pan (like a 9X13-inch). I’ve done both and either method works great.
3. Stir together the brown sugar, garlic, and Tabasco and pat on top of each tenderloin. Roast in the middle of the oven until a thermometer inserted diagonally in center of each tenderloin registers 140, about 25 minutes.
4. Let pork stand in the skillet at room temperature for 10 minutes. The temperature will rise to about 155 while standing. Slice on the diagonal and serve, spooning the sauce from the skillet on top of the pork.

Give it a minute off the heat, then serve it while it is still hot.