Island Pork Tenderloin

2 tsp. salt
1/2 tsp. black pepper
1 tsp. ground cumin
1/2 tsp. chili powder
1 tsp. cinnamon
2 pork tenderloin (2 1/4 - 2 1/2 lb. total)
2 Tbsp. olive oil
1 cup packed dark brown sugar
2 Tbsp. finely chopped garlic
1/2 tsp. Tabasco

Preheat oven to 350 degrees.

Stir together salt, pepper, cumin, chili powder and cinnamon. Coat pork with spice rub.

Heat olive oil in an oven proof 12" skillet over moderately high heat until just beginning to smoke. Brown pork on all sides, about 4 minutes total. Remove from heat and leave pork in skillet. Note: If using a regular skillet, transfer meat to oven proof baking dish after browning.

Stir together brown sugar, garlic and Tabasco. Pat on top of each tenderloin.

Roast meat in middle of oven until meat thermometer inserted diagonally in center of each tenderloin registers 140 degrees, about 20 minutes.

When finished roasting, remove from oven and allow meat to stand in skillet at room temperature for 10 more minutes (internal temperature should rise to about 155 while resting).

Notes:

Original recipe calls for 1 teaspoon of chili powder, not 1/2.

I prefer to roast the pork to 150-155 degrees and allow it to rest (loosely covered with foil) for the recommended 10 minutes.

Excellent served with saffron rice or rice pilaf with toasted almonds.

Recipe adapted from Bon Appetite