I love a good pork tenderloin. It really is the other white meat. Tonight I broiled it with Caribbean spices and served it with a fresh pineapple avocado salsa. I let Lord B pick the avocado. It’s not his fault; he’s not skilled in such things. The avocado was under-ripe, so the salsa wasn’t as flavorful as possible. The recipe, as you’ll see, calls for two tenderloins. I only cooked one, so I halved all of the spices. This left the pork a little under-seasoned. My recommendation is that even if you’re only cooking on tenderloin, go ahead and use the full amount of spices. And for goodness sake, pick out the avocados yourself!
Recipe from Everyday Food.
Makes 4 servings (I find it hard to believe one sane person could eat half of a loin.)
2 pork tenderloins
1 tablespoon olive oil
2 tablespoons light brown sugar
2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon ground allspice
1/2 teaspoon ground pepper
PREP TIME: 20 MINUTES/TOTAL TIME: 45 MINUTES
1. Heat broiler, with rack 4 inches from heat source. Line a broilerproof rimmed baking sheet with foil. Place pork on pan; rub all over with oil, and coat evenly with spice rub.
2. Broil, turning occasionally, until an instant-read thermometer inserted into pork registers 150°, 15 to 20 minutes.
3. Wrap loosely with foil in pan; let rest 5 to 10 minutes before slicing thinly. Serve with the salsa.