Monday, June 13

Brown Sugar Spiced Pork Tenderloin

Sunday evenings are pretty crazy at our house.  Our church is scheduled right in the middle of the day, so our baby does not get her afternoon nap.  Let me set the mood for you...home from church by 4:30, baby is crying because she is tired and hungry, needs a diaper change, and the list goes on.  Husband is much the same :)  So it falls upon me to quickly make everyone happy, and yes, I am quite hungry and tired as well.  This Pork Tenderloin was pretty easy to throw together.  Normally I would put Pork Tenderloin in a crockpot, but if you don't plan ahead, that's not an option.  So here is a great alternative to the crock pot.  I found the recipe here, and the picture as well, because like I said, we were hungry, no time to photograph the food.  We really liked it though, even baby girl had some.

Brown Sugar Spiced Pork Loin

Rub Ingredients:
2 tsp salt
1/2 tsp ground pepper
1 tsp ground cumin
1 tsp chili powder
1 tsp cinnamon
Pork Tenderloin (2 1/2 lb. total)
2 Tbsp olive oil

Glaze ingredients:
1 cup packed dark brown sugar
2 Tbsp finely chopped garlic
1 Tbsp Tabasco sauce

Preheat oven to 350 degrees.

Combine salt, pepper, cumin, chili powder, and cinnamon, and coat the pork with the spice rub.

Heat the oil in an ovenproof heavy skillet over medium high heat and brown the pork tenderloin(about 4 minutes).  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.)

Combine brown sugar, garlic, and Tabasco and spoon over Pork Tenderloin. Roast in the oven about 25 minutes.

Remove from oven and let pork stand 10 minutes.  Slice on the diagonal and serve, spooning the sauce from the skillet on top of the pork.




  1. The brown sugar makes this recipe sound really tempting to me... time to buy a pork loin.

  2. We have this all the time at our house. Even better with a little sweet coconut rice on the side. Yum!

  3. Oh, we need a sweet coconut rice recipe!


Delicious comments are always welcome.

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