This was dinner for Valentine's Day. It is so delicious. It went with rice, salad and chocolate torte. Deeee-lish.
1/2 tsp. black pepper
1 tsp. ground cumin 1 tsp. chili powder
1 tsp. cinnamon
2 pork tenderloins (about 1.5 lbs. each)
1 Tbsp. olive oil
1 c. packed brown sugar
2 Tbsp. finely chopped garlic
1 Tbsp. tabasco sauce
Preheat oven to 350. Stir together salt, pepper, cumin, chili powder, and cinnamon, then coat pork with spice rub. Heat oil in ovenproof heavy skillet (at least 12") over moderately high heat until hot and then brown pork, turning, about 4 minutes total. Leave pork in skillet. Stir together brown sugar, garlic and Tabasco (I was out so I used Frank's hot sauce) and pat onto top of each tenderloin. Roast in middle of oven until thermometer registers 140 degrees, about 20 minutes. (Mine were a little larger so I left them in for 30 minutes and it was perfect.) Let pork stand in skillet at room temperature 10 minutes. BE CAREFUL not to grab the handle of the skillet without a hot mitt! Slice and serve. Serve with coconut or regular rice.
This coconut rice is delicious but I didn't make it this round because of the sugar content already in our bloodstreams.
2 c. coconut milk
3/4 c. sugar
3/4 c. milk
Put the rice into a medium pan and combine with sugar, milk and coconut milk. Bring to a boil and then turn to low. Cover and cook about 25-35 minutes. Stir rice and milk every 5-10 minutes. Rice is done when milk is absorbed and rice is tender. Serve warm. If you want to double this recipe, do it in 2 different pans because simply doubling all of the ingredients in one pan never seems to cut it.
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