When it comes to dinner at my house, I have a couple of requirements. The recipe needs to be:
- Simple (made from ingredients I actually have)
- Delicious (duh)
I found this little gem of a recipe via Pinterest and SCORED! It’s quick, easy, and amazing, and uses only 10 ingredients! It browns on the cooktop with some olive oil and transfers to the oven, and is DONE in less than 40 minutes start to finish.
I adapted mine from this original recipe from Little B Cooks, substituting 1 1/2 teaspoons of crushed garlic from the refrigerator for the chopped garlic in the original (see requirement #3 above) and using a baking dish because I don’t use my cookware in the oven.
Here is the recipe:
- 2 1/4 -lb pork tenderloin, in 2 pieces
- 2 Tbsp extra virgin olive oil
- Rub ingredients:
- 2 tsp Salt
- 1/2 tsp Black pepper, freshly ground
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp cinnamon
- Glaze ingredients:
- 3/4 C Brown sugar, tightly packed
- 1 tsp Tabasco sauce
- 1 1/2 tsp garlic paste or crushed garlic
- Preheat the oven to 350.
- Prepare the rub: Combine all ingredients in a small bowl. Mix it up with a fork until it’s all the same color.
- Trim all the visible fat off the pork. Pat the rub onto the pork, covering it as entirely and evenly as possible.
- Heat 2T extra-virgin olive oil on a large skillet using med-high heat.
- Add the pork to the skillet. “Brown” it (so it turns white) as evenly as possible, for about 4-6 minutes.
- Move the pork to a baking dish (I used ceramic), and top with as much of the pan scrapings and oil from the skillet as possible.
- Place the glaze ingredients in a small bowl. Stir until it is just moist throughout. It will be sticky.
- Place the glaze evenly along the top edge of the pork in the dish. It will be kind of a glob. Don’t worry, it melts.
- Cook for about 20 minutes, or until it reaches 140 degrees.
- Remove from oven and let stand for 10 minutes.
- Transfer to a cutting board and slice across the grain.
- Return to baking dish, or place on a serving platter and pour the glaze over the top.
The pork turned out juicy, sweet and tangy, and has a good kick to it without being too spicy for a wimp like me.
I served it with garlic mashed potatoes and a green salad… and it was a hit! This is definitely a “company’s coming” kind of recipe and will go into our meal planning repertoire. Honestly, the hardest thing about making this recipe was stopping to take a picture before we ate it!
Hmm… I smell a meal planning series in the works.
Have an inspired week!