Wednesday, May 10, 2006

Island Pork Tenderloin

Another recipe. It's not tax season anymore. ;-)

Below (I couldn't get the link to work but you'll find the whole recipe, including a great salad accompaniment, at Epicurious.com) is my all time favorite pork tenderloin recipe. Last night (while the last of Elvis Idol Worship was airing), I decided to cook the pork that was going to spoil if I didn't do something quick. I wanted to try something different so I pulled down one of my favorite cookbooks, Barefoot Contessa's Family Cookbook. Surely, she'd have a good recipe to try. Looked in the index...P...it skipped from something like "pasta," to "potato." Huh. No pork? Not even pork roast? Pork shoulder? Nothing? Um, no. Look at her other recipes, silly. They all call for "Kosher" salt. Oh. So back to my old stand by (and if anyone wants a really good cookbook to add to their collection, this one is awesome!). This recipe never disappoints. And we didn't have the salad makin's, so we had it with roasted asparagus and baby new potatoes. My husband thanked me again this morning for the good dinner...and that's A Good Thing. ;-)

And Eric and Beth, there's no bananas in this one. ;-)

Now, go visit Rachel's recipe blog (and maybe someone can tell me where in America you can buy "Wattie's Sliced Mushrooms in Peppercorn Sauce"). In the meantime, I'm going to try her Banana Sour Cream Waffles. Yum!


ISLAND PORK TENDERLOIN

For pork
2 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon cinnamon
2 pork tenderloins (2 1/4 to 2 1/2 lb total)
2 tablespoons olive oil

For glaze
1 cup packed dark brown sugar
2 tablespoons finely chopped garlic
1 tablespoon Tabasco

Prepare pork:
Preheat oven to 350°F.
Stir together salt, pepper, cumin, chili powder, and cinnamon, then coat pork with spice rub.

Heat oil in an ovenproof 12-inch heavy skillet over moderately high heat until just beginning to smoke, then brown pork, turning, about 4 minutes total. Leave pork in skillet.

Make glaze and roast pork:
Stir together brown sugar, garlic, and Tabasco and pat onto top of each tenderloin. Roast in middle of oven until thermometer inserted diagonally in center of each tenderloin registers 140°F, about 20 minutes. Let pork stand in skillet at room temperature 10 minutes. (Temperature will rise to about 155°F while standing.)

Cut pork at a 45-degree angle into 1/2-inch-thick slices. Pour any juices from skillet over pork.

8 Comments:

At 10:29 AM, May 10, 2006, Blogger Gwynne said...

The thought crosses my mind that this particular recipe is not unlike Pig Candy (bacon, covered with brown sugar and broiled). Ooo, heavenly!

 
At 12:19 PM, May 10, 2006, Blogger beth said...

Mmm. Pig candy... ;)

Looks yummy! Of course, I can never find pork tenderloin around here (not sure why, it's just weird). But...I will have to try it sometime!

(Ok, I can find the messed with pork tenderloins - you know, the ones in bags of marinade? Not quite what you need for this recipe.)

 
At 12:40 PM, May 10, 2006, Blogger Gwynne said...

I can find the messed with pork tenderloins

Yeah, why is that? Super Target here sells only the messed-with versions (and actually, last night's was teriyaki-soaked, but that didn't ruin the final product). But Super Walmart sells plain ol' pig.

 
At 6:16 PM, May 10, 2006, Blogger Rach said...

Don't worry about it being Watties brand hehe. It came from a site associated with Watties!

I recommend the Chicken Fraiche too!
(PS. Thanks for the link!)

 
At 9:12 PM, May 10, 2006, Blogger Eric said...

Now this sounds muy delicioso!

I think Fed Ex can get an order to Midland before dinner tomorrow. ;-)

 
At 9:36 PM, May 10, 2006, Blogger Jim said...

Or express mail. :D

 
At 10:25 PM, May 11, 2006, Blogger Eric said...

Did I say Fed Ex? What was I thinking? 8-o

 
At 6:58 PM, May 12, 2006, Blogger Gwynne said...

Eric, Jim, you both know pigs don't fly. ;-)

 

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