Rum and Spice Glazed Pork Tenderloin

Rum and Spice Glazed Pork Tenderloin

The inspiration for this recipe came from one of the guys at work whose version of this recipe he had made several times and had become a favorite pork dish. I can easily see why. He describes it as, "Really easy and incredibly delicious." I have to agree with that summation.

I did make some additions to the original recipe to bump up the spice and add a little more heat and most importantly, added some dark rum to create a fantastic glaze to serve with it. The pork tenderloin cooks quickly, to moist tender perfection, making it an ideal quick workday dinner which Spouse declared to be the best pork dish she had ever had.

• 2 to 3 lbs pork tenderloin

Rum Glaze

In a small saucepan over medium low heat add:

• 2 tbsp olive oil
• 3 cloves minced garlic

Saute for only a minute until the garlic softens, then add

• 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)

Simmer slowly for about 5 minutes until the glaze thickens slightly.

Spice Rub

• 1 tsp. ground cinnamon
• 1 tsp. ground ginger
• 2 tsp. kosher salt
• 2 tsp. ground cumin
• ½ tsp. ground black pepper
• 2 tsp. chili powder

Mix together and rub over the entire surface of the pork tenderloin/s.

To a skillet or frying pan on medium heat add:

• 2 tbsp vegetable oil

Lightly brown the pork tenderloin/s on all sides.

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.

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.