Island Pork
Someone named Mary Fetzer gave Jessica this recipe. The pork preparation originally comes from an Epicurious salad recipe. You could bop over to their website to check out the salad, but I really loved the pork served with the rice.
Recipe type: Main Dish, Pork
  • For the pork:
  • 2 pork tenderloins, 2¼ – 2½ pounds total (they generally come in one package together)
  • 2 tablespoons olive oil
  • Rub:
  • 2 teaspoons salt
  • ½ teaspoon black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon cinnamon
  • Glaze:
  • 1 cup brown sugar (Jane note: I now only use ½ cup of sugar, and it's plenty!)
  • 2 tablespoons finely chopped garlic
  • 1 tablespoon Tabasco
  1. Preheat oven to 350°F.
  2. Mix “Rub” ingredients, then coat pork with spice rub.
  3. Heat olive 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.
  4. Mix glaze ingredients. Pat onto each tenderloin and roast in the center of oven until instant read thermometer inserted diagonally into center of each tenderloin reads 140°F, about 20 minutes. Remove from oven and let pork rest 10 minutes in skillet. Slice into ½”³ – 1”³ slices and serve over sticky coconut rice, pouring some of the remaining glaze over the pork and rice.
Recipe by This Week for Dinner at