Pork with Brown Sugar Rub
Chili powder has a very strong flavor that often overpowers other spices and herbs in a recipe. The addition of nutty, slightly citrusy cumin mellows the chili influence and allows for a more complex-tasting rub.
Cumin is a fine source of iron, manganese, and calcium. This assertive spice boosts the immune system, improves the capacity of hemoglobin to carry oxygen, and reduces the risk of cancer. And not surprisingly, all that spice adds up to a wildly tasty dish!
Makes
Serving size
Ingredients
1 tablespoon brown sugar
1 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon smoked paprika
⅛ teaspoon ground allspice
4 (3-ounce) portions boneless pork tenderloin, cut into medallions about ½ inch thick
1 tablespoon olive oil
Instructions
- In a small bowl, mix together the brown sugar, chili powder, cumin, garlic powder, paprika, and allspice until well blended.
- Rub the pork generously all over with the spice mix, and set in the refrigerator for 1 hour.
- Preheat the oven to 400°F.
- In a large ovenproof skillet over medium-high heat, heat the olive oil.
- Sear the pork for 4 minutes per side, then place the skillet in the oven.
- Roast the pork until just cooked through, about 10 minutes.
- Serve.
Cooking Tip
Smoked paprika is different from regular or sweet paprika; they each have a specific flavor and applications. Smoked paprika is usually created from Spanish pimentos that are dried and smoked over a fire to create that distinctive rich taste. You can experiment with mild spice all the way to picante until you discover your favorite.
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