Ingredients:
1/2 tsp ground cumin
1/2 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground black pepper
1/4 tsp ground allspice
1/8 tsp garlic powder
1/8 tsp ground chile pepper
1 pork tenderloin (1 1/4 lbs)
1 tsp EVOO
2 tbsp honey
1 tbsp minced garlic
1 1/2 tsp hot sauce
Directions:
Preheat the oven to 350. Lightly mist a small roasting pan or oven-proof skillet with olive oil spray. Set aside.
In a small bowl, combine the cumin, cinnamon, salt, black pepper, allspice, garlic powder, and chile pepper. Rub the pork evenly with the olive oil. Then rub evenly with the spice mixture until coated. Cover loosely with plastic wrap. Refrigerate for 15 minutes.
Meanwhile, in a small bowl, combine the honey, garlic, and hot sauce. Whisk to mix. Set aside.
Set a large nonstick skillet over medium-high heat until it is hot enough for a spritz of water to sizzle on it. With an oven mitt, briefly remove the pan from the heat to lightly mist with olive oil spray. Place the pork in the pan. Cook for 1 minute per side, or until browned on all sides. Transfer to the prepared pan. With a basting brush, evenly coat the pork with the reserved honey mixture.
Roast the tenderloin in the oven to 16 to 18 minutes, or until a thermometer reads 160 and the juices run clear. Remove from the oven. Cover loosely with aluminum foil and let stand for 10 minutes. Cut into thin slices at a 45 degree angle and serve immediately.
Comments:
This was easy to prep but it took a lot longer than the recipe said it would to cook. I'm talking 40 minutes or more. I kind of lost track after the first couple tackings-on. It reminded me a whole lot of my other pork tenderloin experience. I'm not a fan of pork in general, and this was just too spicy for me. Adam liked it though. Ate all the leftovers. So that alone makes it a winner for me! I just could not get a good picture of it for the life of me. How annoying. But you get the idea.
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