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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Mary Faith’s Pork Roast Recipe

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This recipe for Mary Faith’s Pork Roast is from The Fatum/Nolan Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For the pork:
2 tsp. salt
½ tsp. black pepper
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. cinnamon
2 pork tenderloins (about 2½ lbs.)
2 Tbsp. olive oil

For the glaze:
1 C dark brown sugar (light brown is fine, too.)
2 Tbsps. finely chopped garlic
1 Tbsp. Tabasco (reduce if you want less heat)
Directions:
Directions:
Preheat oven to 350º. Stir together salt, pepper, cumin, chili powder, and cinnamon, then coat pork with spice rub. Heat oil in an oven proof 12 inch heavy skillet over moderately high heat. Brown pork, turning, about 4 minutes total. Leave pork in skillet. To make the glaze, stir together brown sugar, garlic, and Tabasco. Pat on top of each tenderloin. Roast in middle of the oven until thermometer inserted diagonally in center of each tenderloin registers 140º, about 20 minutes. Remove and let stand at room temperature 10 minutes before serving. (Temperature will rise to about 155º while standing.) I serve with rice, spooning some glaze over the rice as well.
Personal Notes:
Personal Notes:
The thing that is so magical about this recipe is that it delivers a gourmet flavor with only about 15 minutes of prep time. It’s so nice, in fact, that I usually serve this for Christmas dinner on the years that we aren’t able to travel to be with extended family. I’d be willing to bet that If you ever make it, you’ll be giving out the recipe yourself.

 

 

 

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