Sweet and Spicy Island Pork

I have never cooked a pork tenderloin before. I don’t know why because it is SO EASY.   I will do these again and again. I had to feed tons of people (hint..this is a great dish if you are feeding tons of people) and bought a big pork tenderloin at Costco for about 15$. I cut it in half lengthwise then again width-wise. It gave me 4 pieces about the length of 9×13 pan and the width of my arm.  Each piece was about 1.5 pounds.  Note….If the slab of fat isn’t already cut off the top side, cut it off before making this dish. Usually this is good to keep on b/c it keeps the pork moist while it cooks, but we are broiling here so you don’t need it.

Spice Rub

1 T. Paprika

1 T. Chili powder

1 T. Dried oregano

1 t. kosher salt

1/2 t. red pepper flakes

–Mix and store for up to two months or rub the spice mix onto the pork. Really massage it into the meat and let sit for one hour or overnight.  This is pretty spicy, but the wet marinade will balance it out.

Marinade (aka Mojo)

3/4 cup orange juice

2 T. fresh lime juice

1 T. garlic, minced ( I buy the 32 oz bottles of minced garlic at Costco..totally worth it)

1 t. salt

1 habanerro or serrano chilie, seeded and minced

Whisk in:

2 T. Honey

1 T. Olive oil

Preheat broiler on high with the oven rack in the middle of the oven.  Prepare tenderloins by rubbing the spice mixture in and place in a pan or on a cooling rack sprayed with cooking spray and set over the top of a pan covered in foil (this makes for VERY easy clean up).  Mix up the Mojo basting sauce.   Broil pork on pan for three minutes and then baste with some sauce (I just spoon it over the top until it wets the dry rub).  Broil 5 more minutes. Flip meat over and baste again and broil another 10-15 minutes, basting every 5 minutes or so.  The recipe is really easy, but it needs a bit of babysitting at the end. The honey and orange juice in the Mojo will sweeten the dry spices and will make the meat get brown and caramelized.

When pork reaches 145 on a meat thermometer, remove from the oven and slice in two inch pieces. Serve with mango salsa and lime red onions.   Yummy

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