I dare you to slice this without licking your fingers! Spicy and not-too-sweet goodness...
Tasty pork can be rubbed down with spices and then refrigerated before cooking if you're busy and want to "do ahead" as they say. Be sure to let it warm back up to room temperature before cooking, though.
- 2 tbsp brown sugar
- 1 tbsp chipotle chile powder
- 1 tsp unsweetened cocoa powder
- 1 tsp kosher salt
- 1/2 tsp cinnamon
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 2 tbsp canola oil
- 2 pork tenderloins
Preheat oven to 425º.
Combine dry ingredients and mix well. Coat the tenderloin with 1 tablespoon of oil. Then rub on the spice mix, taking care to really massage it in.
Heat the remaining 1 tablespoon of oil in a large skillet over medium-high heat. Add the tenderloin and brown it on all sides.
If you're skillet is oven-proof, then transfer it to the oven. Otherwise, place the tenderloin on a roasting pan. Cook for 15 minutes or until a meat thermometer reads 140º.
Remove from the oven and let rest for 5 minutes before slicing.