If you like sweet, spicy pork goodness, then check out this recipe. I adapted it from a coworker’s recipe that relied heavily on brown sugar … but now it’s paleo-licious with the addition of raw local honey.
- Pork tenderloin
- 2 tbsp olive oil
Spice rub ingredients
- 2 tsp salt
- 1/2 tsp black pepper
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp cinnamon
- 1/3 cup honey
- 2 tbsp garlic, finely minced
- 1 tbsp Tabasco
- Preheat oven to 350 deg.
- In a bowl, mix together the five spice rub ingredients. Coat the entire pork tenderloin with the spice rub.
- Heat olive oil in an ovenproof skillet over moderately high heat until the oil just begins to smoke. Brown pork in the skillet, turning the pork equally, about 4 minutes total.
- In a separate bowl, mix together the glaze ingredients. the carefully pour the glaze onto top of each tenderloin.
- Roast the tenderloin in the middle of the oven for about 25 minutes, or until a meat thermometer inserted diagonally into the center of the tenderloin registers 140 deg.
- Remove pork from oven, let it stand at room temperature for 10 minutes. The pork’s temperature will rise to 155 deg while standing.
- Do NOT, I repeat DO NOT zone out and grab the handle of the molten-hot skillet. I have done this twice now, and each time I’ve seared the skin off my palm. Consider yourself warned.