Brown Sugar Spiced Pork Loin by Mike Long

November 2012 Recipe of the Month – Brown Sugar Spiced Pork Loin

Yield: 6 to 8 servings

This recipe by Mike long of the Susquehanna Iron Masters chapter was a clear favorite at the Bird-in-Hand Veterans Day DOG held November 10th, 2012.

Ingredients

  • 2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp cinnamon
  • 2 pork tenderloins (2-1/2 lbs total) each tenderloin cut int two pieces
  • 2 tbsp olive oil
  • 1 cup packed dark brown sugar
  • 2 tbsp finely chopped garlic (about 6 - 8 cloves)
  • 1 tbsp Tabasco sauce

Instructions

  1. In a small bowl mix together salt, pepper, cumin, chili powder, and cinnamon.
  2. Coat pork tenderloins with the rub.
  3. Heat olive oil in a 12' Dutch oven over a full spread of briquettes until the oil is hot and rippling.
  4. Brown the pork on all sides about 4 minutes total.
  5. Leave pork in the Dutch oven.
  6. Stir together the brown sugar, garlic, and Tabasco sauce and pat on top of each tenderloin.
  7. Cover and place 8 briquettes under the oven and 16 briquettes on top.
  8. Bake until a thermometer inserted diagonally in the center of each tenderloin registers 140 degrees, about 25 minutes.
  9. Remove from heat and let stand for 10 minutes.
  10. The temperature will rise to 155 degrees while standing.
  11. Slice the tenderloin on the diagonal.
  12. Spoon the sauce (fond) from the oven on top of the tenderloin.
http://www.valleyforgeblackpots.com/november-2012-recipe-of-the-month-brown-sugar-spiced-pork-loin-mike-long/

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