Brown Sugar Spiced Pork Loin

Name: Brown Sugar Spiced Pork Loin
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8 servings
Ingredients: 2 2 teaspoons salt; ½ ½ teaspoon black pepper; 1 1 teaspoon ground cumin; 1 1 teaspoon chili powder; 1 1 teaspoon cinnamon; 2 2 pork tenderloins (2.5 pounds total); 2 2 tablespoons olive oil; 1 1 cup packed dark brown sugar; 2 2 tablespoons finely chopped garlic; 1 1 tablespoon Tabasco sauce

User Reviews

4.8

105 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
8 servings
Calories
311 kcal
Course
Main Course
Cuisine
American

Brown Sugar Spiced Pork Loin

Iris Warren

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Balanced, flavorful, and enjoyable—this recipe has it all.

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Ingredients

Servings

Rub Ingredients:

2 2 teaspoons salt
½ ½ teaspoon black pepper
1 1 teaspoon ground cumin
1 1 teaspoon chili powder
1 1 teaspoon cinnamon
2 2 pork tenderloins (2.5 pounds total) cut each tenderloin into two chunks
2 2 tablespoons olive oil

Glaze ingredients:

1 1 cup packed dark brown sugar
2 2 tablespoons finely chopped garlic about 6-8 cloves
1 1 tablespoon Tabasco sauce

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Instructions

Preheat oven to 350 degrees. In a small bowl, stir together salt, pepper, cumin, chili powder, and cinnamon, then coat the pork with the spice rub.
Heat the oil in an ovenproof 12-inch heavy skillet that is ovenproof (I used my cast iron skillet) over medium high heat until the oil is hot and rippling. Brown the pork, turning, about 4 minutes total. Leave pork in the skillet. If you don’t have an ovenproof skillet, brown the pork in a skillet and transfer it to a foil-lined baking pan (like a 9X13-inch). I’ve done both and either method works great.
Stir together the brown sugar, garlic, and Tabasco and pat on top of each tenderloin. Roast in the middle of the oven until a thermometer inserted diagonally in center of each tenderloin registers 140, about 25 minutes.
Let pork stand in the skillet at room temperature for 10 minutes. The temperature will rise to about 155 while standing. Slice on the diagonal and serve, spooning the sauce from the skillet on top of the pork.

Notes

Spices: I’ve also had good success omitting the 1 teaspoon cumin and 1 teaspoon cinnamon and substituting 2 teaspoons garam masala (a substitution in a hurry when I found I was out of cumin!).

Nutrition Information

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Serving 1 Serving Calories 311kcal (16%) Carbohydrates 28g (9%) Protein 30g (60%) Fat 9g (14%) Saturated Fat 2g (10%) Cholesterol 92mg (31%) Sodium 717mg (30%) Fiber 1g (4%) Sugar 27g (54%)