One of my favorite uses of pork tenderloin is this recipe, Island Pork Tenderloin (from the Gourmet Cookbook, 2004 - poor Gourmet...). I usually make the full recipe with 2 pork tenderloins, but the other night I just made a single tenderloin which was in the freezer. One was the perfect amount for two people - keeping in mind of course that one of those people is 34 weeks pregnant. The full recipe is supposed to serve 6.
For Pork - 2 tsp. salt
1/2 tsp. freshly ground black pepper
1 tsp cumin (I usually use half this since Patrick doesn't like it, and just use more chili powder or use some paprika instead)
1 tsp chili powder
1 tsp cinnamon
2 pork tenderloins (about 2.5 pounds or little less)
2 Tbsp. olive oil
For Glaze -
1 c. packed dark brown sugar
2 Tbsp. finely chopped garlic
1 Tbsp. Tabasco
Put rack in middle of oven and preheat to 350. Stir together salt, pepper, cumin, chili powder, and cinnamon in small bowl. Coat pork with spice rub.
Heat oil in ovenproof 12-inch heavy skillet over medium-high heat. Brown pork on all sides for about 4 minutes total. Remove from heat, leave pork in skillet.
Stir together glaze ingredients in small bowl. Pat mixture onto tops of tenderloins. Roast about 20 minutes, until instant read thermometer inserted in pork registers at 140 F. Take out of oven and let pork stand in skillet, covered loosely with foil, for 10 minutes.
Cut pork at an angle into slices about 1/2 inch thick.
We like to eat this as the cookbook suggests, with (or in our case, on top of) a salad of greens, red bell pepper, avocado, and sliced oranges, with the juices from the skillet drizzled on top.