Island Spice Pork Tenderloin

This recipe was fantantic! It sounds like the craziest combination of spices, but it turns out marvelously. We absolutely loved it. It turned out so juicy and tender also. I found this recipe at a blog called Annie's Eats. (I only made one pork tenderloin and halved the recipe.)

Island Spice Pork Tenderloin

Ingredients:

For the spice rub:

2 tsp. kosher salt
½ tsp. ground black pepper

1 tsp. ground cumin

1 tsp. chili powder

1 tsp. ground cinnamon

2 pork tenderloins (about 2-2½ lbs. total)

2 tbsp. olive oil

For the glaze:

½ cup packed dark brown sugar

1 tbsp. (2-3 cloves) finely minced garlic

1½ tsp. Tabasco sauce (I used Frank's Hot Sauce.)

Directions: Preheat the oven to 350˚ F. Combine the salt, pepper, cumin, chili powder and cinnamon in a small bowl. Stir together with a fork to blend. Pat the mixture over the pork tenderloins.

Heat the olive oil in an ovenproof 12-inch skillet over medium-high heat. Place the tenderloins in the skillet and brown on all sides, turning occasionally, about 4 minutes total. Remove from the heat, leaving the pork in the skillet.

Stir together the brown sugar, garlic and Tabasco in a small bowl until blended. Spread the mixture evenly over the tops of the tenderloins.

Place the skillet in the preheated oven and roast about 20 minutes (I put mine in a glass baking dish), until an instant-read themometer inserted in the center of each tenderloin registers 140˚ F. Loosely tent the skillet with foil and let stand 10 minutes before slicing and serving.