Categories: Pork

Ingredients

• 2 to 3 lbs pork tenderloin
• 2 tbsp vegetable oil
• ***For the Rum Glaze
• 2 tbsp olive oil
• 3 cloves minced garlic
• 1 cup brown sugar
• pinch salt
• 1/2 tsp salt
• 1/2 tsp minced fresh ginger
• 4 ounces dark rum
• 2 to 3 tbsp Tabasco sauce
• 1 tsp minced jalapeno pepper (optional if you like a little extra heat)
• ***For the Spice Rub
• 1 tsp. ground cinnamon
• 1 tsp. ground ginger
• 2 tsp. kosher salt
• 2 tsp. ground cumin
• 1/2 tsp. ground black pepper
• 2 tsp. chili powder

Directions

1. In a small saucepan over medium low heat add the olive oil and 3 cloves minced garlic.

2. Sauté for only a minute until the garlic softens, then add the brown sugar, ½ tsp salt,ginger, rum, Tabasco Sauce and jalapeno pepper. Simmer slowly for about 5 minutes until the glaze thickens slightly.

3. Mix all of the ingredients for the Spice Rub together and rub over the entire surface of the pork tenderloin/s.

4. Heat the vegetable oil in a skillet or frying pan over medium to medium high heat.

5. Lightly brown the pork tenderloin/s on all sides.

6. Brush some of the glaze onto the pork tenderloin before placing it in a preheated 375 degree oven for about 20-25 minutes depending on the thickness of the tenderloins being used. I use a meat thermometer to test the meat and take it out of the oven when the temperature reaches 140-150 degrees F. You can brush more glaze onto the meat half way through the cooking time.

7. It is important to cover the meat with aluminum foil and let it rest for 10 minutes before slicing and serving. Spoon extra glaze over the pork when serving

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