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!
Adapted from Mel’s Kitchen Cafe
Brown Sugar Spiced Pork Loin
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
- 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.
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