Sometimes I come across recipes that I have to try for myself. This recipe is fast, easy and is packed full of flavour! Sweet and spicy pork tenderloin. I came across this recipe reading an old magazine. I was hesitant about the amount of spice that goes into this recipe. I believe if your meat needs that much spice than you’re cooking it wrong. But wow, I was surprised by the first bite. It was like there was a fight in my mouth between sweet and spicy heat.
And I’m not going to lie, I was out of aluminium foil in my kitchen so I was scrounging through my bookshelf for a pork tenderloin recipe that didn’t require foil. Another great thing about this recipe is that it only uses one pan. I used my favourite non-enamelled cast iron dutch oven. Simply brown on the stovetop and then immediately transfer to a preheated oven. You could also use a large cast iron skillet.
Our toddler was not a fan of this pork recipe, but he did eat the butter chicken broth cooked wild rice. This would have been even better if we served it with pineapple slices to balance the spicy but my husband and kid ate all of the sliced pineapple overnight….lol!
This is a perfect recipe to add some kick to your weekday routine.
Ingredients:
1-1 ½ pound pork tenderloin
2 tablespoons olive oil
Rub:
2 teaspoons granulated salt
1 teaspoon cinnamon
1 teaspoon cumin
1 teaspoon chili powder
½ teaspoon of black pepper
Glaze:
¾ cup brown sugar
2 tablespoons minced garlic
1 tablespoon Sriracha hot sauce
Directions:
1)Preheat oven at 350°, add olive oil to cast iron skillet or dutch oven, turn the burner to medium-high heat.
2)Mix all rub ingredients and rub onto pork, massage in well
3)Add pork to heated skillet or dutch oven, cook for 3 to 5 minutes total, turning on all sides to brown
4)Mix glaze ingredients with a fork, and spread over pork and transfer to preheated oven, cook for 20 minutes
5)Take pork out of the oven, grab a sharp slicing knife, make slits on top of pork. Spoon cooked glaze into the slits and let pork sit for 10 minutes and serve
