You have my permission to drool for a few seconds. I wish there were such thing as smell-o-monitor or taste-o-monitor. I’d love to share some of this sweet & savory deliciousness with you.
Okay, now wipe that drool off your face & keyboard while I continue my train of thought.
I’m not a huge fan of pork. Not sure why, I just rarely cook with it. Probably because all the pork chops and pork loins I’ve ever had were dried out so I was afraid if I tried to cook it, I’d end up with the same mishap. Again, proved my fears wrong because this hunk of pork loin turned out juicy and succulent (I kind of hate that word but it’s the best descriptor I have at this hour) and surprisingly moist. Yes, folks, it can happen!
The rub itself is great. The cinnamon gives it the sweetness the pork needs and the chili powder and cumin give it a spicy and warm kick. Not to mention, when you top the pork loin with brown sugar and Tabasco sauce (yeah — really.), it fully rounds out all the flavors of this pork. The browning of the rub in the first initial steps is crucial. It gives it a great crispy, seared crust. I’m a fan of pork loin after this recipe. Let’s just say if this is the only dish I ever make with pork loin (aside from my 3-ingredient BBQ pork), then I’d be content. The leftovers that we have are going to be great as pork sandwiches, too!
Brown Sugar Spiced Pork Loin
Ingredients:
2 pounds of pork loin, cut into 2 1 pound chunks
For the rub:
2 tsp. salt
1/2 tsp. black pepper
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. cinnamon
For the glaze:
1 cup packed dark brown sugar
1 tbsp. Tabasco sauce
6 cloves of garlic, finely chopped
Instructions:
- Preheat oven to 350 degrees. Line a large baking sheet with aluminum foil. Set aside.
- In a small bowl, mix together the ingredients for the rub.
- In a medium bowl, stir together the glaze ingredients.
- In a skillet, add some vegetable oil to the pan and turn the heat on medium-high.
- Coat the two pork loins, all four sides, with the spice rub then transfer it to the skillet and brown all four sides of each pork loin, about 4-5 minutes total.
- Transfer pork to prepared baking sheet and pat the brown sugar mixture on top of the pork loin.
- Roast the pork in the oven for 25-35 minutes or until a thermometer inserted diagonally in center of each tenderloin registers about 140 degrees.
- At that time, remove the pork from the oven and let stand at room temperature for 10 minutes. The temperature inside will rise to about 155 degrees.
- Slice diagonally and serve with the sauce/glaze from the pork that’s on the baking sheet.
Adapted from Mel’s Kitchen Cafe
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I’m so happy you stumbled upon my blog. Yours is fabulous! This pork loin sounds great, my husband is a huge fan of pork loin and he usually uses brown sugar in the marinade, I’ll share this with him!
I’m so happy I stumbled upon it too :) It’s great! Thanks for the compliment on mine! The pork is so good — I hope you try it out sometime..he’ll love it! Let me know how it is if you do try it :)
Thanks you so much Julie for the info you sent me…..I will make today :)
And thanks for this recipe too….will try this…..sure sounds delicious…..
Just made your brown sugar pork loin for dinner tonight. It was sooo good! Thanks for this awesome recipe, the husband & I enjoyed it. It’s a keeper and I’ll be making it often! You have a lovely website. I can’t wait to try your other recipes!
It’s in the oven now! Excited to see how it turns out. I’ll let you know.
Success!! The flavor was incredible and loved it! Served it with sauteed green, red and orange peppers with onion and added white wine, olive oil, honey and basil to them. Steamed Broccoli and some brown rice. Perfect!