Monday, January 18, 2010

We are greatly missing our company from the Christmas holidays. Gradually we are returning the house to normal, but it's hard to do because it just emphases the loneliness.

Thanks to all of you for participating in a wonderful Christmas, and thanks to you guys, Dad and I are about to be really "fit". Dad has already become a "pro" in bowling, and always beats me now. I've tried a lot of the fun things that we can do with our wii.

Several of you have asked for the recipe I used for the pork for New Years, so here is the original, my changes, and where I found it.

Brown Sugar Spiced Pork Loin

*Makes about 2 1/2 pounds of pork tenderloin, enough to serve 8-10 adults*

Rub Ingredients:
2 teaspoons salt (I used way less can't remember exactly how much less maybe 1/2)
1/2 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon chili powder (I used the straight stuff, I keep mild chili powder on hand)
1 teaspoon cinnamon
2 pork tenderloins (2 1/2 lb. total), each tenderloin cut into two chunks
2 tablespoons olive oil

Glaze ingredients:
1 cup packed dark brown sugar ( I think I used about 1/2 of this too)
2 tablespoons finely chopped garlic
1 tablespoon Tabasco sauce (I used 1 teaspoon of my Krogers Hot sauce)

Preheat oven to 350 degrees. In a small bowl, stir together salt, pepper, cumin, chili powder, and cinnamon, then coat the pork with the spice rub. Heat the oil in an ovenproof 12-inch heavy skillet that is ovenproof (I used my cast iron skillet) over medium high heat until the oil is hot and rippling. Brown the pork, turning, about 4 minutes total. Leave pork in the skillet.

Stir together the brown sugar, garlic, and Tabasco and pat on top of each tenderloin. Roast in the middle of the oven until a thermometer inserted diagonally in center of each tenderloin registers 140, about 25 minutes. Let pork stand in the skillet at room temperature for 10 minutes. The temperature will rise to about 155 while standing.

Recipe Source: from My Kitchen Cafe (www.mykitchencafe.blogspot.com)/originally from Nate and Kylie