Tuesday, December 22, 2009

Spiced Pork Tenderloin

This has become a new favorite in our household. It's relatively simple to make, considering I sort of just wing it every time and I haven't botched it yet.

3 T. olive oil
1/4 c. light brown sugar, packed
1/4 t. cinnamon
1/2 t. chilli powder
feel free to add other spices of your liking
And of course you'll need 1 pork tenderloin, about 1 lb. Most people say to tie a tenderloin every inch or so, so it will cook evenly, but I always skip this part out of laziness and/or lack of proper string.

Preheat oven to 425 degress and line a baking sheet with aluminum foil. In a bowl, mix all the ingredients, and add about 1 T. water. Slather the pork with this mixture and pop in the oven for about 40-45 minutes. Brush more of the mixture on the pork every 15 minutes or so. The sugar mixture does do a number on the pan, which is why foil is a necessity. Just keep rubbing down the pork. An ideal internal temp is around 155, but I've gone to 170 and it's still super tender. Tent the foil around the pork and let it rest for about 10 minutes before slicing. Drizzle some of the juice from the pan onto the pork. I usually serve with mashed potatoes and corn, for a super starch fest. The pork should serve 4 normal people, or 2 starving shut-ins. Enjoy!

Check out my recipe on
Spiced Pork Tenderloin on Foodista

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