Island Pork Tenderloin

from Diana N.

(Best when prepared with rice recipe included. 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 1/2 or 1 inch slices-pour some of the extra glaze on the pork, and garnish with mango cubes (from 2 mangoes).

Ingredients For Pork:
2 tsp salt
1/2 tsp black pepper
1 tsp ground cumin
1 tsp chili powder
1 tsp cinnamon
2 pork tenderloins (2 1/4 to 2 1/2 lb total)
2 T olive oil

For Glaze:
1 C packed dark brown sugar
2 T finely chopped garlic
1 T Tabasco

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 min. 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 the thermometer inserted diagonally in center of each tenderloin registers 140 F, about 20 min. Let pork stand in skillet at room temp. 10 min.

Ingredients for Coconut Rice (makes about 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 runs 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 and cook for about 25 min. (may be 45 mi. depending on rice). Serve rice at room temp with sliced mango.