- 2 tbsp. olive oil
- 2 to 2-1/2 lbs. pork tenderloins, trimmed
- 2 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 1 tsp. ground cumin
- 1 tsp. chili powder
- 1 tsp. ground cinnamon
- 1 cup packed brown sugar
- 2 tbsp. garlic, finely chopped
- 1 tbsp. chili sauce (Tabasco)
Cooking Procedures :
- Preheat oven to 350°F (180°C). Prepare an oven-proof 12-inch heavy skillet.
- In a small bowl, stir together salt, pepper, cumin, chili powder, and cinnamon. Coat pork with spice rub. Set aside.
- In an oven-proof heavy skillet, heat oil over moderately high heat until just beginning to smoke. Brown pork, turning occasionally, for about 4 minutes in total. Remove pan from heat and leave pork in skillet.
- To make the glaze – In a small bowl, stir together brown sugar, garlic, and Tabasco. Pat the mixture onto tops of tenderloins.
- Place the skillet in the center of the oven and roast pork for about 20 minutes or until thermometer inserted diagonally in center of each tenderloin registers 140°F. Remove from oven.
- Let pork stand in skillet and loosely covered with foil for about 10 minutes.
- Cut pork at a 45-degree angle into 1/2-inch thick slices and arrange on serving platter. Pour any juices from skillet over pork and serve.