Island Spice Pork Tenderloin

In the constant game of “let’s try to eat healthier,” my go-to protein always seems to be chicken or fish.  I always seem to forget about pork tenderloin – it’s lean, low in fat and calories, I can usually find it on sale every few weeks or so, and it’s super easy to throw together.  You can see one of my favorite pork tenderloin recipes here

This recipe was so perfect for summer – I could almost close my eyes and pretend I was on a beach somewhere.  Sweet and spicy, healthy, and easy enough for a weeknight dinner.  Hard to beat that!

One year ago: Blackened Mahi Mahi with pinapple salsa (and homemade blackening seasoning)

Island Spice Pork Tenderloin
courtesy of the Gourmet Cookbook, as seen on Annie’s Eats and Pennies on a Platter

2 tsp kosher salt
1/2 tsp black pepper
1 tsp cumin
1 tsp chili powder
1 tsp ground cinnamon
2 pork tenderloins (around 1lb each)
2 tbsp olive oil
1/2 cup dark brown sugar
3 cloves garlic, minced
1 1/2 tsp hot sauce

Preheat oven to 350.  Combine salt, pepper, cumin, chili powder, and cinnamon in a small bowl, stirring until blended.  Rub mixture over pork tenderloins. 

Heat olive oil in a large oven proof skillet over medium high heat.  Place tenderloins in skillet and brown on all sides, turning occasionally, about 4 minutes total (1 minute each side).  Remove from heat, leaving tenderloins in pan. 

Stir together brown sugar, garlic, and hot sauce until blended.  Spread mixture over top of tenderloins.  Place the skillet in a preheated oven and roast for around 20 minutes, until thermometer inserted in center of tenderloins reads 140.  Remove from oven and loosely tent with foil, letting them rest 5-10 minutes before slicing and serving. 

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