Brown Sugar Spiced Pork Loin

 I know we are all thinking about Thanksgiving and what to cook, but I quickly wanted to share this A-Mazing pork loin recipe.  This was probably the best tasting pork loin I have ever had.  To be truly honest, I don't always love pork loin...but this..this is truly amazing.  I couldn't stop eating it; even the next day, it was still as tasty.  Trust me, if you have a pork loin you want to make, you should try this recipe.  It was simple to throw together and yet produced a succulent, moist loin.  MMM.  I am not sure if I will make it any other way from now on, definitely in my favorites now!

Brown Sugar Spiced Pork Loin 
Printable Recipe
Rub Ingredients:
2 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon cinnamon
 pork tenderloins (2 1/2 lb. total), cut into two chunks
2 tablespoons olive oil

Glaze ingredients:
1 cup packed dark brown sugar
2 tablespoons finely chopped garlic (about 6-8 cloves)
1 tablespoon tabasco sauce, depends on how spicy you like it


DIRECTIONS:
Preheat oven to 350 degrees. In a small bowl, stir together salt, pepper, cumin, chili powder, and cinnamon, then coat the pork with the spice rub. Heat the oil in a12-inch heavy skillet over medium high heat until the oil is hot and rippling. Brown the pork, turning, about 4 minutes total.  Transfer it to a foil-lined baking pan (like a 9X13-inch).

Stir together the brown sugar, garlic, and Tabasco and pat on top of each tenderloin. (Once it cooks, it will be more like a glaze.) Roast in the middle of the oven until a thermometer inserted diagonally in center of each tenderloin registers 140, about 25 minutes. Let pork stand in the skillet at room temperature for 10 minutes. The temperature will rise to about 155 while standing. Slice on the diagonal and serve, spooning the sauce from the skillet on top of the pork.

The first time we made this, I thought it might be a little too spicy for our kids, but when we cut it into small pieces for them, they didn't seem to notice.  If you are concerned about the spiciness, you can cut down the tabasco sauce or chili powder, but they do add some great flavor!  



 Recipe slightly changed from: melskitchencafe