April 22, 2012

Island Pork Tenderloin


I often find myself struggling to find new ways to prepare chicken and pork.  I get soooo bored with the usual options and so I will search and search to try and find something that sounds interesting.  Some are hits with my family, but I have to admit most are just OK, especially when it comes to chicken.  

One day I was going through a stack of recipes I'd pulled from various cooking magazines over the years and came across this one for Island Pork Tenderloin from Gourmet magazine.  The combination of ingredients sounded intriguing, and I knew I had a pork tenderloin in my freezer that needed to be used up, so I made up my mind to try it.  It seemed to me that Gourmet magazine is a pretty trustworthy source so I was excited to see if we would all like it.

Can I just tell you that I LOVE THIS DISH!  This pork blew my mind - it is so full of flavor.  I can't get over how the strange combination of ingredients come together to make the most delicious pork ever!  This is what you want to make when you have company (as long as your guests don't mind a things being a little spicy) - this pork will wow your guests!

Island Pork Tenderloin (adapted from Gourmet Cookbook)

For spice rub:
2 tsp salt
½ tsp pepper
1 tsp cumin
1 tsp chili powder
1 tsp cinnamon
2 pork tenderloins (2 ¼ - 2 ½ lbs total) trimmed
2 tbsp olive oil

For Glaze:
¾ cup packed dark brown sugar
2 tbsp finely chopped garlic
1 tbsp Tabasco

Stir the spice rub ingredients together in a small bowl and rub all over the pork.  Heat oil in ovenproof 12-inch heavy skillet over medium high heat.  Brown pork, turning occasionally, about 4-5 minutes total.  Remove from heat, but leave pork in skillet.

Stir together brown sugar, garlic and Tabasco in a small bowl.  Pat the mixture on top of the pork.  Place skillet in the oven at 350.  Roast until thermometer inserted diagonally into the center of each tenderloin registers 140 degrees, about 20 minutes.  Let pork stand in skillet, loosely covered with foil for 10 minutes.  

95 comments:

  1. This looks amazing, will be trying soon. Thanks for the recipe!

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  2. Me too. I'm not a massive pork fan unless it got loads of spice and flavour added. Have saved this recipe for another day, thanks.

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  3. Trying this right now on a pork roast in the slow cooker.

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  4. This was sooo good! I made it tonight. I thought it would be spicy but it really isn't. The flavors..omg, they are just amazing!

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    1. Yay - I love to hear comments after someone has tried the recipe!! I am so glad you liked it. It is at the top of my list of favorite recipes. The ingredients may sound weird but it is just soooo yummy!!

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  5. I made this for my family tonight and my unadventurous dad even liked the mix of flavours. amazing smell as it cooked -did it on the BBQ for 20 minutes and the glaze made a great crust. So tasty and juicy!

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    1. Hmmmm, I'll have to try it on the grill now that it's getting warmer! So glad you and your family liked it!

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    2. This sounds so good!! My family and I are excited to try it this weekend.
      I want to grill it, but should I still brown the meat in a skillet with just the dry rub on it first, then put on the glaze and throw it on the grill? I'm unsure of the best way to go about that... Thanks for your help!

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    3. Good question! I have not yet done it on the grill, however I think the way I would try it is to not bother with the searing in the pan first. Instead, I think I'd sear it on a hot grill on both sides until you have a nice crust. Then spoon the glaze on while it continues to cook. There is a quite a bit of glaze, so I think I would keep adding the glaze every so often until it's done. Now I can't wait to try it out. Good luck, and if you think of it let me know how it worked out for you afterwards :)

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    4. Should have checked the weather! Way too windy to grill, so we made it the original way. Still delicious :)

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  6. I just made this in the crockpot. I added some carrots to the pot then cooked some brown rice separate and added that in the last hour or so to soak up some of the flavors. Right before serving I added some pineapple to the rice. Really nice interesting flavors.

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  7. Thanks for the comment. Glad to hear it worked out well in the crock pot!

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  8. Getting ready to make this for dinner!! I have 3 toddlers and a hubby who all LOVE pork so Im REALLY EXCITED!! Also have a handful of friends who "repinned" this so they can make it too!!

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    1. Awesome! If you can, I'd love to hear how you all liked it :)

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    2. That was seriously the most divine dinner we've had in a while! I was a little skeptical of the cook time, but it was PERFECT!! Currently I have 2 1yr olds and a 2yr old devouring the leftovers- 3 toddlers eating large portions of it 2 meals in a row spells perfection! THANKS!!!!

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    3. Yay - you just made my day! I'm so happy to hear it was a hit....I do believe it is at the top of my list of all-time favorite recipes :)

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  9. So glad I found you through your Pinterest post ! Pork sometimes gets a [bad wrap] And I think it is because people tend to over cook it.....for these people, all they have to do is follow the magical instructions you have provided ! Thanks for a delicious recipe !

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    1. Thanks for your comment Mary - you have a lovely blog by the way. Thanks for stopping by!

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  10. Delicious pork! Ir looks so tender and juicy! Everyone loves it, so here's another feature for you on our Facebook page: http://www.facebook.com/RecipeNewZ
    Congrats :-)

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  11. As for a nice recipe for chicken, have you tried chicken braised in cider? All you need is a bit of garlic, and I usually accompany it with some braised peas. Delicious.

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  12. Looks amazing! I love pork tenderloin and always forget about it in the summer!

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    1. Thank you & I hope you will give it a try. By the way - you have a great blog!

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  13. This recipe is in my p90x cook book...

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  14. i made this tonight and it was DELICIOUS!!! thank u for recipe :)

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    1. Yay, I love to hear the feedback! Glad you enjoyed it :)

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  15. Any suggestions how i can do this in a casserole dish since i do not have an oven safe skillet?

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    1. I would just follow the recipe, but after the searing/browning place the pork into your casserole dish. Add the glaze (sugar/Tobasco mixture), then place in oven to cook as directed. The only thing is the cooking time may not be the same, so be sure to cook it all the way through. I'm thinking it will need to cook a little longer. Best of luck :)

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    2. Ok thank you! I think I may just go out and buy a searing pan :)

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    3. I know this is an older comment, but I didn't have a cast iron pan, so I seared the pork on the stovetop, then transferred it to a casserole dish, added the glaze, and cooked as directed. It needed about 5 more minutes to reach 140. Came out great :-D

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    4. Just put it in a casserole dish if it is to long cut it in half before you brown it

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  16. Wow...this looks SO good. Cumin, cinnamon...these are not easy spices to pair with wine. Unless you go with a nice Gewurztraminer. Can't wait to try this one out.

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  17. This was DE-licious!! Made it tonight and between my husband, myself & our two kids, not one piece remained!! Thanks for the recipe!

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  18. VERY GOOD RECIPE!! We enjoyed it. We also added a little bit of All Spice which added an extra island flavor.

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  19. I made this tonight and it was AMAZING!! My husband raved with every bite :) I used a cast iron skillet and it made a great crust. SO yummy!

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    1. Yay - glad you all liked it! I use cast iron as well, it just seems to be the perfect pan to use in this recipe. Thanks for commenting :)

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  20. I found this via Pinterest and tried it tonight -- wow! I was a little nervous mixing the spices together, but the dish is really delicious. My 10 and 7 year old boys loved it, too!

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    1. Thank you for commenting & I'm so glad you tried it and liked it!

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  21. What kind of sides did you ladies make with this? Planning on trying it this weekend.

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    1. Potato and salad or vegetable works good with this. You could do rice instead of potato if you prefer.

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  22. Amazing recipe!! My husband was in total shock over the flavor combination, he loved it!! Definitely going to be a regular meal around here :)

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  23. It is an odd combination of ingredients, but ends up being soooo good! Thanks for commenting.

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  24. Wonderful recipe...whole family loved it! Quick and easy too. Thanks for posting!

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  25. I'm making this right now! What did you serve with it as side dishes?

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    1. The possibilities are endless, however if it's just my family I usually go with just a salad. But if I'm having company, I'd probably do baked potato (or maybe potato gratin) & a green veggie (green beans, etc). Hope that helps!

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  26. I've made this pork about 5 times now and it's the best pork I've ever had! My husband asks for it every week, sometimes twice!
    Thank you so much!

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  27. can you do this in a slow cooker

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    1. I haven't tried it, but it might turn out just fine. I'd still sear it in the pan first I think. Good Luck!

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  28. Very good! Will make this often. My husband is a great cook and he was extremely impressed. The only thing that I did that I probably should not have was covered it when it was cooking in the oven. I would imagine if you cook it uncovered, the topping would make a crusty top. It was still amazing and we spooned the juice from the pan over the pork. So happy to have this recipe!!!

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    1. I think if you try to cook it uncovered you will find it makes a difference, like you said it will have a nice crusty top. I am so glad you all enjoyed it :)

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  29. This person is stealing your entire content including posts and images for her site.

    http://bestestrecipes.blogspot.com/2012/09/island-pork-tenderloin.html

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    1. Thank you so much for letting me know!

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  30. Hi Joy, my name is Maria. I reproduced your recipe on my blog, but giving the link to here, as the original source, as I always do with my real name, not using "Anonymous" as malicious people do . As per your request I removed from there, but if you agree I could restore to the blog. Thank you very much for your time and kind consideration.

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    1. Maria - thank you for removing it. I would prefer at this point if you would not use my pictures and content. If there are any others from my blog that you've used, I would appreciate it if you'd remove them from your site also. Thank you!

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  31. I made this tonight with a pork loin roast. Had roasted sweet potatoes and steamed broccoli with it. Extremely delicious!!!! Moist and flavorful!

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  32. We had this for supper tonight!! :) AMAZING!! This is absolutely going in the front of our families cookbook!!!! I am planning on using the left overs in some fried rice! Cannot wait to have it again!!

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    1. Thank you for commenting! I just made it the other night myself and thought "Man, this is just so delicious - I'll never get tired of it"

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  33. What gorgeous pictures, pork looks amazing, would love for you to come and share them with us over at foodepix.com. Thanks.

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    1. Thanks for your comments Jo & just so you know, I already am on Foodepix.com :)

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  34. I made this recipe using turkey tenderloin and it came out amazing!! Thanks so much for sharing :)

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  35. Oh my goodness! I made this last night for dinner and it was AMAZING! The BF LOVED it and asked when I could make it again! (Thankfully, we have left overs!) First of all, SUPER easy and doesn't take any time at all to prepare. I put mine in the oven for 20 minutes, and was waiting for the BF to get back from hunting, so covered the dish and kept it in the oven with the oven off. Turned out perfect! Still very moist and delicious even after half an hour in the oven while the oven was cooling. I made fried rice as a side and peas. Delicious combination. I will definitely be making this again! Thanks for a wonderful recipe!

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    1. Isn't it just soooo good??!?!?! Thanks for your comments & so glad you both liked it :)

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  36. This. Was. PHENOMENAL! My hubby couldn't stop raving about how great the kitchen smelled and even more so how it tasted. Said it was in his top 5 favorite things I've ever made. Thought we'd have leftovers for lunch the next day... not a chance =) Didn't have an oven-safe skillet so I just transfered the pork into a baking dish and then added the glaze. Will definitely be on our regular meal-rotation plan. Thanks so much for sharing!

    Niki

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  37. This is a great recipe! tasty and easy!

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  38. I cut up the pork tenderloin in 1 inch chunks. Put the dry ingredients in a large zip lock bag, and added the pork. I put the wet ingredients in another bag, added the spiced rubbed pork and coated well. I then alternated pork, red onion, and pineapple chunks on wooden skewers, then grilled. Perfect! ~Tamara

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  39. Pork Tenderloin is great when it's tender and juicy! This looks delicious.

    ratedkb.wordpress.com

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  40. I've made this recipe in the slow cooker (LOW, 6-8 hours depending on the size of the roast) and it turns out AMAZING every time! Just make sure you sear it in a pan first. Didn't even need to add any liquid to the pan to avoid burning - I think the brown sugar liquifies enough on its own.

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  41. Just made this for the first time tonight! This was awesome!!!! Great recipe, thanks for sharing!!!

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  42. Just made this tonight. My first attempt at making pork tenderloin and was so easy and delicious. Thank you so much for sharing!!!!!!!!!!!!!!!!!!!!!

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  43. Just made this tonight. My first attempt at making pork tenderloin and was so easy and delicious. Thank you so much for sharing!!!!!!!!!!!!!!!!!!!!!

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    1. So glad those of you who have tried this recipe love it as much as we do! SO GOOD!

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  44. thanks for sharing.

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  45. Well hello there! It was such a huge pleasure to visit this blog and to read this blog post. In addition to that I would like to ask you a question which is extremely interesting for me. What is your point of view on guest blogging?

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  46. making this tonight for the third time.... it's that good!

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    1. Haha - it really is! Thanks for commenting :)

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  47. I made this last night for my boyfriend and his 2 roomies (to say these 20-somethings LOVE food would be an understatement). This was PHENOMENAL and I've never gotten so many compliments on a dish. We devoured 3 lbs of this. I served with roasted green beans and homemade mashed potatoes. I will be making again very soon. THANKS so much for sharing!!

    Rachel

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    1. You are very welcome Rachel - so glad everyone loved it! Thanks for visiting & commenting ☺

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  48. 140 degrees is rare, no?

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  49. Technically...probably, but I promise that it will continue to cook while it rests and by the time you cut into it and eat it won't be rare.

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  50. tried this and the family wants it every week. It is so delicious and easy.

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  51. I just made this tonight. Not only was it simple, it is by far one of the best dishes I have made in a LONG time! The directions were clear and concise and the outcome was well worth putting in a little time to make the rub and glaze. Thank you so much for sharing! =)

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    1. Glad you liked it & thanks for commenting!

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  52. Thank you for this fabulous recipe!! I made it this evening and my husband kept saying, "Hey, this is great." The one thing I added was to marinade the meat in 1/2 c pineapple juice and approx 1/4 c olive oil for 4 hours. Then, I followed the recipe exactly except I spooned some of the marinade over the meat about halfway through cooking. I served it with brown rice and a romaine salad. The juices and brown sugar mixed with the brown rice, which had a little soy sauce on it, and the flavors worked together so well. If you are wondering what drinks to serve, I had a glass of Leinenkugel's Summer Shandy beer which is flavored with lemon. I think Tedeschi Maui Splash, the pineapple wine, with Passionfruit would be great, too. (Both can be found at World Market.) The is definitely a keeper. Thank you!

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  54. This is a super simple and delicious recipe. My husband who usually does the cooking, was impressed.
    Thanks for the wonderfully simple and awesome recipe,

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  55. Can't wait to try it! Thanks.

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  56. This was amazing. My family loved this super easy recipe. Thank you for sharing. I am about to try this on a chicken I am about to roast.

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    1. Scalloped potatoes and broccoli are good with this, or even just salad! Really it goes well with anything.

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  57. Can the rub be put on this overnight? Can't wait to try this!

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    1. I haven't tried it, but I think it would be fine. Good luck!

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  58. Esther Bolmanski-WagnerNovember 15, 2014 at 9:00 PM

    Absolutely AMAZING! My Husband and I enjoyed it so much! So juicy, tender, and full of flavor!!! I followed the recipe and still ended up having to cook it 10 minutes longer than what the recipe called for. Other than that, I love this recipe.

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  59. This is amazing good!!!! Thanks for sharing ��

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  60. I have a 3 year old and a 2 year old... If I put the Tabasco sauce on with the glaze will it be to spicy for them?

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    1. I think it should be ok. It has a little kick but not mouth burning. I don't like too much spice either and I think it's fine. Good luck!

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