Island Pork Tenderloin

Island Pork Tenderloin

 For spice rub:
2 tsp salt
½ tsp pepper
1 tsp cumin
1 tsp chili powder
1 tsp cinnamon
2 pork tenderloins (2 ¼ - 2 ½ lbs total) trimmed
2 tbsp olive oil 

For Glaze:
¾ cup packed dark brown sugar
2 tbsp finely chopped garlic
1 tbsp Tabasco (or hot sauce)

Stir the spice rub ingredients together in a small bowl and rub all over the pork. Heat oil in ovenproof 12-inch heavy skillet over medium high heat. Brown pork, turning occasionally, about 4-5 minutes total. 

Remove from heat, but leave pork in skillet. Stir together brown sugar, garlic and Tabasco in a small bowl. Pat the mixture on top of the pork. Place skillet in the oven at 350. Roast until thermometer inserted diagonally into the center of each tenderloin registers 140 degrees, about 20 minutes. Let pork stand in skillet, loosely covered with foil for 10 minutes.

OR if you are like Nate and I and want to throw it in the crock pot and leave it at that here is what we did and it was fabulous:

Stir the spice rub ingredients together in a small bowl and rub all over the pork. Place in crock pot. Stir the glaze ingredients together and pour over pork. Leave on low for 5-6 hours (we did 6 but could have done a touch less) and then shred and serve over rice (preferably jasmine rice because it is the bomb diggity.)

This was seriously the most amazing thing ever! Don't leave anything out, no matter how weird it sounds!! It was slightly sweet but not too sweet and not at all hot so don't worry about trimming down on the hot sauce.

Enjoy!

Grilled Pork and Pineapple

Makes: 4 servings

Start to Finish: 18 mins

Ingredients
4 3/4 inches thick boneless top loin pork chops (about 1 1/4 lb. total)
Salt (optional) and ground black pepper
1 peeled and cored fresh pineapple
3 tablespoons orange marmalade
1/2 cup plain yogurt
1/4 cup roasted, lightly salted cashew halves and/or pieces or toasted pecans, coarsely chopped
Fresh thyme (optional)

Directions
Sprinkle both sides of pork lightly with salt and pepper. Cut pineapple crosswise into 1/2-inch-thick slices; set aside.
For a charcoal grill, grill chops on the rack of an uncovered grill directly over medium coals for 4 minutes. Turn; add pineapple to grill. Brush chops and pineapple with 2 tablespoons of the marmalade. Grill 3 to 5 minutes more or until an instant-read thermometer inserted in pork registers 160 degrees F, turning pineapple once. (For a gas grill, preheat grill. Reduce heat to medium. Place chops on grill rack over heat. Cover; grill as above).

Meanwhile, combine yogurt and remaining 1 tablespoon marmalade; season to taste with additional ground black pepper.

Arrange pineapple and chops on serving plates. Spoon yogurt mixture over chops and pineapple; sprinkle with nuts and garnish with herb.

Nutritional Facts