Since this is Monday, I first want to welcome my new followers and to thank all of you who take the time out of your busy lives to read this blog. It is most appreciated, and I hope that you find the information I post here useful. Now to the business at hand.
My assignment for this month’s Secret Recipe Club was Cheese Curd in Paradise. I was somewhat familiar with this blog as Ashley and I have both participated in the now wrapped up Crazy Cooking Challenge.
This blog was started in 2009 and has many, many wonderful sounding recipes on it. It was extremely difficult for me to narrow them down to just one recipe to post. Because I fix a lot of pork tenderloin, the Island Spiced Pork Tenderloin caught my eye. I finally decided it was the recipe to try.
I am always looking for new rubs to use on meat, and this one is a winner. The pork was well-seasoned, moist and tender. Don’t tell anyone, but the pan juices were so good that I sopped them up with a piece of bread before I washed the baking dish.
Hubby gave the dish a big “thumbs up.” That is a good thing as I have about half of the rub mixture left over. I know he will enjoy the leftovers when he heats them up while I am working this week. This is a keeper recipe that I will definitely make often. Thanks, Ashley, for sharing a great recipe.
My tenderloin was only about 1 1/2 lbs. which is why I probably had part of the rub mixture left over. After I use that up, I will probably halve the rub ingredients. I did cut the olive oil and hot sauce in half. I don’t grill so just roasted the tenderloin in the oven as I usually do. It took about an hour at 350 degrees.
I want to try the rub with a regular pork loin roast, and I think it would be good on grilled or broiled pork chops or steak. I may even try it on a whole roast chicken.
Some other recipes that I plan to make soon are Van Abels Green Beans, Baked BBQ Ranch Pork Chops, and Gluten Free Sour Cream Lemon Pie. Gee, I think if I add some potatoes I have the makings for a great meal right there.
Island Spiced Pork Tenderloin
From Cheese Curd in Paradise
2 t. kosher salt
1/2 t. ground black pepper
1 t. ground cumin
1 t. chili powder
1/2 t. garlic powder
1t. ground cinnamon
3 T. brown sugar
2 pork tenderloins (about 2 to 2 1/2 lbs. total)
2 T. olive oil
2 t. hot sauce
In a small bowl, combine salt, pepper, cumin, chili powder, garlic powder, cinnamon and brown sugar. Set aside. In another small bowl combine olive oil and hot sauce. Place tenderloins in a roasting pan. Brush oil/hot sauce mixture over the pork. Sprinkle the tenderloins with the spice mixture and rub in. (I sprinkle with one hand and rub with the other. This keeps the spice mixture from becoming contaminated.) Place in a preheated 350-degree oven and roast about 1 hour until a meat thermometer registers 155 to 160 degrees. Let pork rest 5 to 10 minutes before serving. Or grill as Ashley did. Heat a grill to medium-low. She said to think of the tenderloin as having 4 sides. Cook 4 to 5 minutes per “side” or until a meat thermometer registers 155 to 160 degrees. My 1 1/2 lb. pork tenderloin easily serves 4 so 2 to 2 1/2 lbs. should serve 6 to 8.