November 2012 Recipe of the Month – Brown Sugar Spiced Pork Loin
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.
- 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
- In a small bowl mix together salt, pepper, cumin, chili powder, and cinnamon.
- Coat pork tenderloins with the rub.
- Heat olive oil in a 12' Dutch oven over a full spread of briquettes until the oil is hot and rippling.
- Brown the pork on all sides about 4 minutes total.
- Leave pork in the Dutch oven.
- Stir together the brown sugar, garlic, and Tabasco sauce and pat on top of each tenderloin.
- Cover and place 8 briquettes under the oven and 16 briquettes on top.
- Bake until a thermometer inserted diagonally in the center of each tenderloin registers 140 degrees, about 25 minutes.
- Remove from heat and let stand for 10 minutes.
- The temperature will rise to 155 degrees while standing.
- Slice the tenderloin on the diagonal.
- Spoon the sauce (fond) from the oven on top of the tenderloin.