Brown Sugar Spiced Pork Loin
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
8 servings
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Calories
311 kcal
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Course
Main Course
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Cuisine
American
Brown Sugar Spiced Pork Loin
Description
Brown Sugar Spiced Pork Loin begins with a rub of salt, black pepper, ground cumin, chili powder, and cinnamon applied to trimmed pork tenderloin chunks. The meat is browned on all sides in hot olive oil using an ovenproof skillet to develop a flavorful crust. A glaze combining packed dark brown sugar, finely chopped garlic, and Tabasco sauce is spread on top of the pork pieces, then the skillet is transferred to a preheated 350°F oven to roast.
The pork roasts until it reaches an internal temperature of 140°F, ensuring it remains juicy. After removing from the oven, the pork stands at room temperature for 10 minutes; during this time the temperature rises to about 155°F, achieving perfect doneness. Slicing on the diagonal and spooning pan sauce over the slices completes the plating.
This combination of warm spices with the sweet and spicy brown sugar glaze creates a balanced flavor profile. The recipe notes that substituting garam masala for cumin and cinnamon also works well if those spices are unavailable.
Ingredients
Rub Ingredients:
- 2 teaspoons salt
- ½ teaspoon black pepper
- 1 teaspoon cumin ground
- 1 teaspoon chili powder
- 1 teaspoon cinnamon
- 2 pork tenderloin cut each tenderloin into two chunks, 2.5 pounds total
- 2 tablespoons olive oil
Glaze ingredients:
- 1 cup dark brown sugar packed
- 2 tablespoons garlic about 6-8 cloves, finely chopped
- 1 tablespoon Tabasco sauce
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
- Cast iron or any ovenproof skillet will work for browning and roasting; otherwise transfer to a baking pan.
- Substitute 2 teaspoons garam masala for cumin and cinnamon for a variation in spice profile.
- Letting pork rest after roasting ensures juiciness and allows internal temperature to rise properly.
- Use a meat thermometer to confirm proper cooking temperature of 140°F before resting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 311 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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