Claire Whitley | Crumbs
Claire Whitley | Crumbs
When a meal elicits two compliments in the first two bites, it has to be a hit. I made dinner for my brother and myself and I got a ‘wow, this is really good’ and then another ‘this is good.’ It was just the right combination of sweet and spicy. The pineapple was a great addition that provoked these impromptu compliments. We had it with rice, which helped clear a little of the spice off our palates. It could also be served sliced as a sandwich, thus leftovers are a great boon.
Ingredients:
- 1 3-pound pork tenderloin
- 2 teaspoons hot sauce
- ½ cup brown sugar
- Black pepper
- Chili powder
- Paprika
- Salt
- Ground cumin
- Red pepper
- Garlic powder
- Onion powder
- 2 slices of pineapple
Directions:
- Preheat oven to 350 degrees
- In a small bowl, whisk together salt, chili powder, cumin, cinnamon, black pepper and paprika
- Press and rub mixture around all sides of pork tenderloin
- Heat olive oil in a 12-inch heavy skillet over medium-high heat
- Once oil just begins to smoke, transfer pork to skillet and cook for 2 minutes until bottom has browned, then rotate and cook opposite side until browned, about 2 minutes
- In a small bowl, stir together brown sugar and hot sauce
- Spread mixture over the top of browned pork
- Place the pineapple slices on top
- Transfer pork (in oven safe skillet) to center of oven and roast until center of pork about 35 minutes, or until fully cooked through
- Allow pork to rest in skillet, loosely covered with aluminum foil, 10 minutes at room temperature
- Carve and serve warm
Claire Whitley can be reached at [email protected] or on Twitter @Cewhitley24