Island Pork Tenderloin

We have had some gorgeous days here lately with highs in the 80. It's hard to believe that it's the first days of February. With the unseasonable warm days upon us, I found this tropical recipe that is sure to please.




Seasoned with cinnamon and chili, the flavors were right on. You add a glaze that forms a sweet crust on top. I used Splenda brown sugar in my glaze and you couldn't tell the difference. I served it coconut rice and crushed pineapple but the mango salsa would have been fantastic with it. I just didn't have all the ingredients. Next time I'll plan that out better.



Island Pork Tenderloin
found at RecipeZarr


16 ounces pork tenderloins, lean
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon cinnamon
2 teaspoons olive oil
1/4 cup packed brown sugar
1 tablespoon finely chopped fresh garlic
1/2 tablespoon Tabasco sauce
Directions
Stir together salt, pepper, cumin, chili powder, and cinnamon, and coat the pork with the spice rub.
Heat 1 tablespoon of oil in a 12 inch skillet, over relatively high heat, and brown pork, turning every 30 seconds for 4 minutes.
Stir together brown sugar , garlic, and tabasco and pat onto top of the tenderloin.
Place pork in roasting pan and cook for 20 minutes. Mine took much longer to bake. I baked it till it was 145 degrees.