Updated April 13, 2006
2 lbs pork tenderloinHeat oven to 350°F.
Rub
1 tsp caraway seeds
1tsp grains of paradise
1 tsp coarse salt
1tsp cinnamon
1/8c Dark brown sugar
1/2tsp-1tsp Chili Powder
2 tbsp Olive Oil
Glaze
1/8c Worchester Sauce
1/4c Dark Brown Sugar
1/8 C Earth and Vine Key Lime Kiwi Tangerine Marinade (or 2 tbsp honey with 2 tsp lime juice and 2 tbsp Orange or Tangerine Juice)
3 cloves of garlic mashed
Coarse Salt
Grind the whole spices and salt together in a mortar and pestle until cracked - then add cinnamon, chili and sugar. Mix well. Rub the tenderloins with the spice mixture. Pour Olive Oil into a oven-safe pan and heat to just before smoking then sear tenderloins on all sides.
Remove tenderloins from heat and pour glaze over them then roast in preheated oven for about 20-25 minutes or until internal temp reaches 140 degrees in the center. Let stand 10-15 minutes before slicing.
Serve with Sweet Potatoes.
