The South Arm Cooking Club for Seniors celebrated the month of June with a theme of salad. There are 5 salad recipes in this meeting. In view of the number of salad we had, Charlene decided to cut short this original recipe of Island Pork Tenderloin Salad to just the tenderloin part only.
Sdyney and Lorna partnered up to make this dish.
This Island Pork Tenderloin is adapted from Gourmet. It’s a main course and it serves 6 to 8. Charlene loves this recipe and whenever there is a sales for tenderloin, she will make this Island Pork Tenderloin. You can store the cooked tenderloin in the fridge for up to 5 days and it’s good with sandwiches or wraps.
- 2 pork tenderloin (2 1/4 to 2 1/2 pounds total)
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon cinnamon
- 1 cup packed dark brown sugar
- 2 tablespoons finely chopped garlic
- 1 tablespoon Tabasco
P/S: the Dijon mustard is not supposed to be in the photo above.
Preheat the oven to 350F.
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Just ate some for dinner….totally awesome!!
Next, will try the bokchoy salad.
Your picture shows dijon mustard in the ingredients but it does not tell you where to use it.
Hi Michelle, on the day we did the Island Pork Tenderloin, we also did a few salad recipes. The Dijon mustard is probably misplaced. Sorry about that.
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This recipe atracted me because I’d never used my cast iron skillet in the oven. WOW!!! Great recipe and fun to cook. I started it after people arrived. The smell of the spice rub had everyone sold! The whole thing is so simple you can socialize while you make it.
Great pork tenderloin recipe!!