Active Time: 20 minutes; Total time: 50 minutes
FOR PORK:
- 2 tsp salt
- 1/2 tsp freshly ground pepper
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp ground cinnamon
- 2 pork tenderloins (2 1/4-2 1/2 lbs total), trimmed
- 2 Tbsp olive oil
FOR GLAZE:
- 1 C packed dark brown sugar
- 2 Tbsp finely chopped garlic
- 1 Tbsp Tabasco (or less-has a bit of a kick, so cut in half if cooking for children)
Put a rack in middle of oven and preheat oven to 350
Stir together salt, pepper, cumin, chili powder and cinnamon in a small bowl. Coat pork with spice rub.
Heat oil in an ovenproof 12 inch heavy skillet over moderately high heat until just beginning to smoke. Brown pork, turning occasionally about 4 minutes total. Remove from heat. Leave pork in skillet.
Stir together brown sugar, garlic and Tabasco in a small bowl. Pat the mixture onto tops of tenderloins. Roast until thermometer inserted diagonally in center of each tenderloin registers 140, about 20 minutes. Let pork stand in skillet, loosely covered with foil, for 10 minutes (its internal temperature will rise 10-15 degrees as it stands).
Cut pork at a 45 degree angle into 1/2 inch thick slices and arrange on a platter. Pour any juices from skillet over pork.
Gourmet