Island Pork Tenderloin

The Rub

• 1 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1/2 teaspoon Ground Cumin
• 1/2 teaspoon Chili Powder
• 1/2 teaspoon Cinnamon

This recipe is for a 1 lb. Pork Tenderloin, serving 2-3 people. Adjust the ratio of ingredients (and people) for larger tenderloins.

The Glaze

• 1/2 cup brown sugar
• 1 tablespoon finely chopped (or pressed) Garlic
• 1-1/2 tablespoons Tabasco

Combine the ingredients for the Rub mixture. Spread evenly on a platter and roll the tenderloin in the mixture, being sure to cover the entire surface.

Pre-heat oven to 350 degrees.

On the stovetop, heat a skillet to medium-high heat. Drizzle a little Olive Oil into the pan, and sear the tenderloin. Use a set of tongs to lift the meat and return to the pan until entire outer surface is seared. DO NOT roll the meat in the pan... you'll lose all the Rub.

Place the tenderloin in a pan or oven-safe dish, sprayed with Pam (or other non-stick gunk.)

Mix the Glaze ingredients. Add additional Tabasco until you have a nice thick gel, and all the sugar is disolved. DON'T WORRY about the amount of Tabasco... trust me! (The sugar offsets the heat.)

Pour the glaze evenly over the tenderloin.

Bake for approx. 20 minutes for pink center, 30-40 minutes for medium center. (Pink is for the gourmet crowd... I prefer mine cooked.)

Remove from oven and lightly cover pan with foil. Let the meat rest for at least 5 minutes before serving.