Island Pork Tenderloin
This recipe is derived from a Gourmet magazine recipe from the May 2003 issue (Island Pork Tenderloin Salad). We say, screw the salad, let’s get down to business. America!
This pork tenderloin is a little more work than the average grilled tenderloin, but the flavor is well worth it.
For the Pork:
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon cinnamon
- 2 pork tenderloins (2 1/4 to 2 1/2 lb total)
For the Glaze:
- 1 cup packed dark brown sugar
- 2 tablespoons finely chopped garlic
- 1 tablespoon Tabasco
Directions:
- Preheat and prep grill for indirect cooking at 350° F.
- Stir together salt, pepper, cumin, chili powder, and cinnamon, then coat pork with spice rub.
- Sear the tenderloins over the portion of your grill receiving direct heat on all sides 1-2 minutes or until you reach a proper sear.
- Stir together brown sugar, garlic, and Tabasco and pat onto top of each tenderloin. Roast over indirect heat until thermometer inserted diagonally in center of each tenderloin registers 140°F, about 15-20 minutes. Remove pork and let stand, covered, at room temperature 10 minutes. (Temperature will rise to about 155°F while standing.)
The flavor on this dish is outstanding! I love the combination of cinnamon and pork for something slightly different from traditional grilling.
We served this tenderloin with a side of acini di pepe, chive, olive oil, and red pepper.
