Tuesday, February 22, 2011

Sweet & Spicy Pork Tenderloin

This is one of the first original recipes I've come up with that I absolutely love. It went over very well with the family and I definitely intend on making it again.
Pics will be up as soon as I can find batteries for my camera!
2 words of warning about working with tenderloin:
1.) They always take longer to cook than a recipe will say.
2.) It is really easy to overcook a tenderloin for fear of it being too rare. I always cook all of the pink out of mine, but leave it juicy. There is a little cushion that you can take comfort in. If the inside still has a SLIGHT pink tint, it's ok. That's how restaurants serve it.
1 pre-packaged pork tenderloin UNSEASONED/ORIGINAL
Dry Rub:
2 tsp salt
1 tsp paprika
¼ tsp all spice
1/8  cup brown sugar
3 tbsp olive oil
¼ tsp crushed red pepper flakes
**Optional Butter Sauce for Extra Sweetness2 tbsp butter
½ tsp crushed red pepper flakes
2-3 tbsp brown sugar
1.) Pre-heat oven to 450°.
2.) Cut tenderloin in half.
3.) Mix Dry Rub ingredients and rub thoroughly into both halves of the tenderloin.
4.) Heat Saute ingredients in non-stick skillet over medium-high heat.
5.) Place tenderloin halves in skillet and brown on both sides (5-7 mins depending on stove).
6.) Transfer tenderloin to cooking sheet or broiling pan and bake for 30-45 mins or until cooked through.
7.) Let rest 3-5 mins, slice and serve.
**8.) To make butter sauce, simply combine all ingredients in a pan stirring frequently until reduced to desired consistency. It can be a thin dipping sauce or a thicker, syrup like glaze.

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