Brown Sugar Spiced Pork Tenderloin

I am doing so much better about using meat besides chicken....I am so proud of myself!  This is another pork tenderloin recipe from My Kitchen Cafe, and it was great!  I must admit the recipe I tried from there last week was my favorite, you can find that recipe here.  So if you are in need of an easy Sunday dinner, either of these would be a great choice!

*Makes about 2 1/2 pounds of pork tenderloin, enough to serve 8 adults*

Rub Ingredients:

2 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon cinnamon
2 pork tenderloins (2 1/2 lb. total), each tenderloin cut into two chunks
2 tablespoons olive oil

Glaze ingredients:

1 cup packed dark brown sugar
2 tablespoons finely chopped garlic (about 6-8 cloves)
1 tablespoon tabasco sauce

Preheat oven to 350 degrees. In a small bowl, stir together salt, pepper, cumin, chili powder, and cinnamon, then coat the pork with the spice rub. Heat the oil in an ovenproof 12-inch heavy skillet that is ovenproof  over medium high heat until the oil is hot and rippling. Brown the pork, turning, about 4 minutes total. Leave pork in the skillet. If you don’t have an ovenproof skillet, brown the pork in a skillet and transfer it to a foil-lined baking pan (like a 9X13-inch).

Stir together the brown sugar, garlic, and Tabasco and pat on top of each tenderloin. Roast in the middle of the oven until a thermometer inserted diagonally in center of each tenderloin registers 140, about 25 minutes. Let pork stand in the skillet at room temperature for 10 minutes. The temperature will rise to about 155 while standing. Slice on the diagonal and serve, spooning the sauce from the skillet on top of the pork.