Categories: Pork
Ingredients
- 2 to 3 lbs pork tenderloin
- 2 tbsp vegetable oil
- ***For the Rum Glaze
- 2 tbsp olive oil
- 3 cloves minced garlic
- 1 cup brown sugar
- pinch salt
- 1/2 tsp salt
- 1/2 tsp minced fresh ginger
- 4 ounces dark rum
- 2 to 3 tbsp Tabasco sauce
- 1 tsp minced jalapeno pepper (optional if you like a little extra heat)
- ***For the Spice Rub
- 1 tsp. ground cinnamon
- 1 tsp. ground ginger
- 2 tsp. kosher salt
- 2 tsp. ground cumin
- 1/2 tsp. ground black pepper
- 2 tsp. chili powder
Directions
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In a small saucepan over medium low heat add the olive oil and 3 cloves minced garlic.
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Sauté for only a minute until the garlic softens, then add the brown sugar, ½ tsp salt,ginger, rum, Tabasco Sauce and jalapeno pepper. Simmer slowly for about 5 minutes until the glaze thickens slightly.
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Mix all of the ingredients for the Spice Rub together and rub over the entire surface of the pork tenderloin/s.
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Heat the vegetable oil in a skillet or frying pan over medium to medium high heat.
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Lightly brown the pork tenderloin/s on all sides.
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Brush some of the glaze onto the pork tenderloin before placing it in a preheated 375 degree oven for about 20-25 minutes depending on the thickness of the tenderloins being used. I use a meat thermometer to test the meat and take it out of the oven when the temperature reaches 140-150 degrees F. You can brush more glaze onto the meat half way through the cooking time.
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It is important to cover the meat with aluminum foil and let it rest for 10 minutes before slicing and serving. Spoon extra glaze over the pork when serving