I’m not really sure what island this recipe’s name is referencing. Aruba? Jamaica? Monster Island? (Just kidding about the last one: it’s actually a peninsula.) Not that it matters: it could be Baffin Island for all I care. What matters is the perfect balance of sweetness and smoky heat, combined with the slight crunch of the glaze. Kick off your flip flops, crack a couple of Red Stripes and make your way to pork paradise.
Island Pork Tenderloin (adapted from The Gourmet Cookbook)
- 2 pork tenderloins (2 1/4 to 2 1/2 pounds total)
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 teaspoon ground cumin 1 teaspoon chili powder
- 1 teaspoon cinnamon
- 2 tablespoons olive oil
For glaze
- 1 cup packed dark brown sugar
- 2 tablespoons finely chopped or minced garlic
- 1 tablespoon Tabasco
Preheat oven to 350F. Stir together salt, pepper, cumin, chili powder, and cinnamon, and coat pork generously with spice rub.
Heat oil in an ovenproof heavy skillet over moderately high heat until just beginning to smoke, then brown pork, turning, about 4 minutes total. Leave pork in skillet or transfer to a small roasting pan.
In a small bowl, stir together brown sugar, garlic, and Tabasco. Pat mixture on top of each tenderloin. Roast in middle of oven until thermometer inserted diagonally in center of each tenderloin registers 150F, about 20-25 minutes. Let pork stand in skillet at room temperature 5-10 minutes. (Internal temperature should rise while resting to 160F.) Slice thinly and serve with…
Cuban-style black beans and rice
- 1 can black beans
- 1/4 cup red pepper, chopped
- 1 small onion, finely chopped
- 4 cloves garlic, minced
- 1 cup long grain rice
- 1/2 tsp ground cumin
- 2 1/2 Cups water
- 2 green onions, thinly sliced
Drain the beans, but reserve the liquid. In a heavy-bottom pot, heat oil on medium heat. Add pepper, onion and garlic and cook, stirring frequently, until onions are soft and light golden. Add rice and stir to coat. Stir in beans, cumin and some salt and pepper., then add water and reserved liquid from the beans. bring to a boil, then reduce heat to low, cover and let simmer for 25 minutes until liquid is absorbed and rice is cooked. Remove from heat and stir in green onion.
