Sweet and Spicy Pork Tenderloin

 You know a recipe is really good when you forget to take a picture of the yumminess. I made this last week and it was so good. I don't do pork tenderloin very often but I think this recipe will be getting put into rotation from now on. On first taste you get the sweetness from the brown sugar but it's not overpowering and then as you finish the bite, the pepper kicks in on the back of your tongue. I loved it. It was husband approved as well so that is an added plus.

Sweet and Spicy Pork Tenderloin

1-1.5# pork tenderloin

2 T Olive Oil

2 T Dark Brown Sugar

1.5 t Ground Red Pepper (Cayenne)

1 t Garlic Powder

1 t Onion Powder

½ t Paprika

1 t Salt

½ t Cracked Black Pepper

⅛ t Nutmeg

Preheat oven to 400 degrees.

Trim any extra fat and silver skin from tenderloin. Mix spices and liberally coat all sides of the tenderloin.

In a hot large non-stick skillet (best if you use one that can go directly into the oven) heat olive oil. Add tenderloin (Note: if it is too large, simply curve the tenderloin to fit the pan) and sear the first three sides for 2-3 mins. If you are using an oven safe skillet, place it in the oven once turned to the final unseared side. (Note: The heat of the pan will sear it while it started to cook in the oven.) If using an non oven safe skillet, sear the remaining side and transfer to a roasting pan. Cook in the oven until it reaches an internal temperature of 135-140 degrees at the thickest part. For about 15 mins. Let rest for 5-10 mins.

Slice and enjoy!

NOTE: The new standard for pork is an internal temperature of 145. It’s not rare or even medium rare. It’s got the barest hint of pink and helps the pork to stay juicy and tender. The tenderloin can be a dry piece of meat and easy to overcook. Which is why it is so important to let it rest. Resting meat allows for the juices redistribute throughout the meat. Ever had a really good steak or pork chop that just oozes all this juice the moment you cut it? That is what happens when you don’t let the meat rest. And then the actual meat is rather dry as a result. Not good eats. I also pull my tenderloin out at least 5 degrees below the 145. As it rests, the residual heat of the meat and the pan will continue cooking the meat. This is another reason to let it rest and helps it from becoming overcooked.