I found this recipe on one of my favorite web sites..Tasty Kitchen, you all have heard me blather on about Ree Drummond of thepioneerwoman.com fame .
Go over to PW or P'Dub as I call it and on the far right side of the home page is the link for tasty Kitchen, go there.....go there now.
I think that Ree has said that she started the blog in 2006 and as the readership grew...and grew..and grew...( trust me..if you have ever entered one of her top notch giveaways...34 thousand replies is not unusual ) and lo and behold the readers started submit recipes to her.
Along with writing one of my favorite cookbooks ( a second one is promised Sistah..don't even think of buying it ...) Ree created Tasty Kitchen. TK is a free website where you can read about, submit and archive recipes from other members that you have in your very own recipe box. It's super convenient to have this at home so that I can just print out a recipe I need or road test one like I did on Sunday.
This pork loin recipe is from TK member Melanie and her Blog is My Kitchen Cafe. the photo above is hers also .
Brown Sugar Spiced Loin
For the Rub:
2 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon ground cinnamon
2 1/2 ( about 2 ) Pork Tenderloins cut into 2 chunks
2 Tablespoons olive oil.
For The Glaze:
1 cup packed dark brown sugar
2 tablespoons finely chopped garlic ( I used the minced in the jar..it was fine)
1 tablespoon Tabasco sauce ( of course I added a TINY bit more )
In a small bowl stir together the salt, pepper, cumin , chili powder and cinnamon.
Coat the pork with the spice rub.
Heat the oil in a heavy oven proof 12 inch skillet ( I used my enamel coated dutch oven ) over medium heat till the oil is hot and rippling.
Brown the pork turning it so all sides are browned ..about 4 minutes.
Leave the pork in the skillet or oven proof pan..OR..place in a foil lined 9 x 13 pan.
Mix the sugar, garlic and Tabasco together and pour over the pork.
Place in the oven at 350 degrees with the oven racks in the middle of the oven and bake until your meat thermometer says 140 degrees when inserted diagonally...about 20 - 25 minutes depending on the size and thickness of the loins.
Let the pork stand/rest for about 10 minutes as the carry over heat will make the temperature rise to 155 degrees.
Slice and serve with the sauce from the pan...
I served this with Spanish Rice ( ok..I was lazy and used Uncle Ben's 90 second microwave..don't judge -LOL- It was GOOD ) and hubby bought some nice red wine and sourdough bread.
He liked it enough that he went back for thirds..Jeri Lee said that the recipe was a keeper and I liked it enough that I would be more than happy to serve it at a dinner party. The flavor of the Spanish Rice was just the right compliment to the sweetness of the pork..great for sandwiches and left overs. I bought the pork at Super Tarjay and it was a Hormel one for about $7.25 each..I bought 2. They were done in 20 minutes due to the size so cooking time will depend on the size of the meat and if you don't have a meat thermometer..ask Santa Paws...you need one.
There was some stuff going on at work so I just didn't feel like posting Barrowman Mondays..never fear...JB will return.
Have a great week...and go visit www.thepioneerwoman.com