RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 6547
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| Recipe Name: |
Island Pork Tenderloin - Copy - Copy - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Pork |
Kosher: |
No |
| Ethnicity: |
Caribbean |
Kosher for Passover: |
No |
| Preparation Time: |
5.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
10.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
25.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$0.91
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
Ovenproof 12-inch heavy skillet |
| Suggested Sides: |
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| Comments: |
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Ingredients:
1 Tablespoon oil, olive
0.5 Tablespoon tabasco
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Directions:
FOR THE PORK
Preheat oven to 350 degrees
Stir together salt, pepper, cumin, chili powder and cinnamon and coat pork with spice rub.
Heat oil in an ovenproof 12-inch heavy skillet over medium high heat until just beginning to smoke. Brown pork on all sides, about 4 minutes total. Remove from heat.
FOR THE GLAZE AND TO ROAST THE PORK
While the pork is browning, stir together brown sugar, garlic and hot sauce. Once you remove pork from heat, spread glaze onto top of each tenderloin. Roast in oven until thermometer inserted in center of tenderloin registers 140 degrees, about 20 minutes.
Tent with foil and let pork stand in skillet at room temperature 10 minutes. (Temperature will rise to about 150-155 while standing.) Slice and serve. |
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| Nutrition per Serving: |
| Calories: |
170 |
Total Carbs: |
0.8 |
Net Carbs: |
0.4 |
| Cholesterol: |
73.8 |
Fat: |
7.9 |
Protein: |
23.99 |
| Fiber: |
0.41 |
Sodium: |
59.84 |
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