Friday, September 28, 2012

Island Pork Tenderloin

Congratulations!  When my husband, Porter, graduated from Notre Dame we had a Graduation Dinner with a big group of friends, who were all graduating. Each couple paid $20 and I went all out! I made this with Basic Rice Pilaf, Cooked apples and pears, green beans, Roasted Red pepper coulis, and Candied orange zest as a garnish. I don't always cook this way, with the full 5 components of an entree, but when I'm cooking for an event I usually get a little over excited!  The other Entree I did for this party was Parmesan crusted chicken and Anniversary Bow-tie pasta, with a Pesto Sauce on the side. Appetizers:Tomato Basil Brochetta, Bacon wrapped water chestnuts, and Shrimp Cocktail.  Desserts: White Chocolate Brownie Trifle, and Creme Brulee.  We had such a great time!

Island Pork Tenderloin

Adapted from P90X cookbook
2lb Pork tenderloin 
1T oil 
1 t Salt
1/2 t pepper
1 t Chile powder
1 t ground cumin
1 t cinnamon
1/2 cup brown sugar
1T fresh Garlic, finely chopped
1T Ta patio hot sauce (any hot sauce will do)

1. Preheat oven to 350 degrees
2. Clean Pork and coat with spice rub (by clean I mean..cut off fat and silver skin. The silver skin is the dark silver layer. When cutting it off you don't want to dig into the pork,it's just a thin layer. Insert the knife underneath the layer of silver skin and carefully slice to one edge, then with one had hold the loose piece up and take the knife back in the other direction. )
3. Heat oil in a 12-inch skillet over moderately high heat and brown pork on all sides
4. Place in roasting pan. Stir together glaze and spread on top of tenderloin. Bake in oven for 20-30min.

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