Favorite Pork Tenderloin

RUB: 

            2 tsp. salt

½ tsp. black pepper

½ tsp. chili powder

1 tsp. ground cumin

1 tsp. cinnamon

Mix together and coat tenderloin (2 ½ lbs meat)

PREP & BROWN:  2 Tbs. olive oil in oven-proof skillet over med-hi heat until just beginning to smoke. Brown pork, turning about 4 minutes total. Leave pork in skillet.

GLAZE:

            1 C. packed brown sugar

            2 Tbs. finely chopped garlic
            1 Tbs. Tabasco (I have never used the Tabasco. I usually just put
            1 Tbs. vinegar and about 1/8 tsp. cayenne).

Stir together and coat on top of tenderloin. Roast in middle of oven at 350 degrees until meat thermometer inserted diagonally registers 145 degrees. About 20 min. Let pork stand at room temp for 10 minutes until it reaches 155 degrees.  

I have also prepared this meal in the crock pot. I use a larger cut of meat and do all the steps through glazing. Then I just put it in the crock pot, on low, for four or more hours or on high for up to four hours.

Making it the crock pot way gets the meat really tender and almost shread-able for sandwiches or pitas. I use the extra juices to pour over brown rice as a side dish.

The best part about this meal is that your house smells wonderful even after only doing the first step and gets even better as it cooks! You will love it!

-Steph