Shelly's Recipe

GLAZED PORK TENDERLOIN

Category: Roasts/Tenderloins - Pork

For 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– 2 1/2 pound total)
2 T. olive oil

For Glaze:
1 cup packed brown sugar
2 T. finely chopped garlic
1 T. Tabasco (I used Texas Pete’s Hot Sauce)

Basmati rice, cooked

Preheat oven to 350. Stir together salt, pepper, cumin, chili powder, and cinnamon, then coat pork with spice rub. Heat oil in a 12 inch iron skillet over moderately high heat until just beginning to smoke, then sear pork on all sides, about 4 minutes total. Leave pork in skillet.

Make Glaze and Roast Pork: Stir together brown sugar, garlic, and Tabasco and pat onto top of each tenderloin. Roast in middle of oven until thermometer inserted diagonally in center of each tenderloin registers 140 degrees(mine took about 12-15 minutes). Let pork stand in skillet at room temperature 10 minutes. (Temperature will rise to about 155 degrees while standing).

To make sauce, after the tenderloins have rested for ten minutes in the skillet, remove them to a warmed dish. To pan drippings stir in 1 1/2 cups chicken broth, heat on medium-high, stirring constantly, until bubbly. Mix 1 tablespoon cornstarch with 2 tablespoons of cold chicken broth or water.

While stirring the sauce, slowly add the cornstarch mixture. Heat until sauce is thickened and smooth, about 3-5 minutes. Slice pork and place on bed of boiled basmati rice, top with sauce and serve. Serves 6-8.