Island Pork Tenderloin

Prepare your mouth for the party...this is the best meal I ever ate.

Active time: 1 1/4 hr Start to finish: 1 1/4 hr
Marcy Fetzer

(For Pork & Rice, prepare the pork as described, with the glaze. Prepare the rice—recipe below. Make a bed of rice on a platter, place the pork on the rice in it’s ½ or 1 inch slices—pour some of the extra glaze on the pork, and garnish with mango cubes (from 2 mangos). I have not made the salad or vinaigrette).

For pork
2 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon cinnamon
2 pork tenderloins (2 1/4 to 2 1/2 lb total)
2 tablespoons olive oil

For glaze
1 cup packed dark brown sugar
2 tablespoons finely chopped garlic
1 tablespoon Tabasco

Special equipment: an instant-read thermometer



Prepare pork:
Preheat oven to 350°F.

Stir together salt, pepper, cumin, chili powder, and cinnamon, then coat pork with spice rub.

Heat oil in an ovenproof 12-inch heavy skillet over moderately high heat until just beginning to smoke, then brown pork, turning, about 4 minutes total. Leave pork in skillet.

Make glaze and roast pork:
Stir together brown sugar, garlic, and Tabasco and pat onto top of each tenderloin. Roast in middle of oven until thermometer inserted diagonally in center of each tenderloin registers 140°F, about 20 minutes. Let pork stand in skillet at room temperature 10 minutes. (Temperature will rise to about

Coconut Rice (makes 6-8 main course servings):

1 1/2 c. jasmine rice

2 c. lite (or reg.) coconut milk

3/4 c. sugar

3/4 c. milk

First rinse the rice with cold water until water is clear. Put the rinsed

rice in a sauce pan and combine milks and sugar. Bring to boil and then

turn the stove to low. Cover-cook for about 25 min (may be 45 min depending on rice). Serve rice at room

temp with sliced mango.