The Pioneer Woman Tasty Kitchen
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Brown Sugar Spiced Pork Loin

4.91 Mitt(s) 12 Rating(s)12 votes, average: 4.91 out of 512 votes, average: 4.91 out of 512 votes, average: 4.91 out of 512 votes, average: 4.91 out of 512 votes, average: 4.91 out of 5

Prep:

Cook:

Level: Easy

System:

8

Description

The combination of warm spices results in perfection when rubbed on the pork loin. And the glaze? Oh, the glaze. I could have eaten it by the spoonful. The cooked pork is mouthwatering in it’s velvety, slightly spicy, slightly sweet sauce and this has become my go-to recipe for pork.

Ingredients

  • FOR THE RUB:
  • 2 teaspoons Salt
  • ½ teaspoons Black Pepper
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Chili Powder
  • 1 teaspoon Cinnamon
  • 2-½ pounds (about 2) Pork Tenderloins, Each Tenderloin Cut Into Two Chunks
  • 2 Tablespoons Olive Oil
  • _____
  • FOR THE GLAZE:
  • 1 cup Packed Dark Brown Sugar
  • 2 Tablespoons Finely Chopped Garlic
  • 1 Tablespoon Tabasco Sauce

Preparation

Preheat oven to 350 degrees F.

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 (I used my cast iron skillet) 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). I’ve done both and either method works great.

Stir together the brown sugar, garlic, and Tabasco and spread the mixture on top of each tenderloin. Roast in the middle rack 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 prior to cutting it. 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.

4 Comments

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Avatar of boschka

boschka on 9.27.2010

I made this last night and the hubby and I loved it ! It was fast and easy and yet I can see serving it at dinner parties. I made Spanish rice and had some nice sourdough bread to go along with it. It will certainly will be a feature in my blog under the ” All Y’all have to make this NOW !

Waves From Houston

Avatar of jwaterhouse

jwaterhouse on 9.14.2010

I made this for dinner on Saturday night and it was amazing. We had all the neighbours raving. Went on to use the left overs on pizza the next day with the sauce and homemade donair sauce and it was sublime. Thank you so much for sharing.

Avatar of staceym2010

staceym2010 on 9.2.2010

I made this for dinner tonight and it was fantastic. The pork has a serious bite (at least for our dainty palates) but it wasn’t severe enough to turn off the adults or the kids.

Avatar of Carol

Carol on 9.2.2010

This looks SO good Melanie. I can’t wait to try it….

12 Reviews

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Avatar of Jenelle Miller

Jenelle Miller on 8.24.2012

wonderful! I didn’t have Tabasco so I used hot sauce. Also, it needed quite a bit more oven time than in the recipe.

Avatar of knowens

knowens on 2.28.2012

I don’t usually have a lot of love for pork but I was in LOVE with this recipe. I left out the tabasco and it was still fantastic.

Avatar of brockley

brockley on 12.5.2011

Wonderful! Made exactly by the recipe and wouldn’t change a thing!

Avatar of txcookiemomster

txcookiemomster on 12.4.2011

Absolutely love this recipe, didn’t alter it a bit!

Avatar of Laura2

Laura2 on 3.30.2011

This recipe is awesome!! Spicy kick, yet a little sweet, and very good! Thank you much for this recipe!! My husband even said it’s company worthy!!

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