I’m pretty sure that if it were up to The Boyfriend to decide our dinner menus, we’d have pork tenderloin at least four times a week. He’s a fan.
And so, tonight’s dinner: pork tenderloin with brown sugar and black currant rub.
I jotted down the recipe this time, because apparently it’s preferred over lemon-pepper or pineapple pork tenderloin.
Pork Tenderloin with Brown Sugar and Black Currant Rub
Time: 50-60 minutes
2.5 lb pork tenderloin
2 tbsp olive oil
1/2 cup brown sugar
1 tsp garlic powder
1/2 tsp salt
3/4 tsp fresh ground pepper
1/2 tsp basil
1 tbsp lime juice
1/3 cup black currant nectar
Preheat the oven to 350 degrees.
While the oven is heating, rinse off the pork tenderloins, and trim off most of the fat. Make cuts 3/4 of the way through the tenderloin, spaced out every inch and a half or so. This has a dual purpose: you’re pre-slicing the meat for serving, and the brown sugar rub gets more coverage.
Place the tenderloins into a foil-lined baking dish. Rub the olive oil into the tenderloins, making sure to get into the cuts you just made.
In a small bowl, mix together the brown sugar, salt, pepper, garlic powder, and basil. Rub this into the olive-oil coated pork tenderloin, again making sure to get all of the nooks and crannies covered. You should have plenty of brown sugar rub; try to distribute it evenly into a thick sugar crust.
Stir together the lime juice and black currant nectar. Gently pour it over the pork tenderloins (or if you have a baster handy, use that), softening the sugar rub, and (again!) trying to get into all of the cuts.
By now, the oven should be preheated. Slide the tenderloins in, and cook for 30-45 minutes (or until the internal temp reaches 160 degrees). Let stand for 5-10 minutes before finishing slicing and serving.
Optional: make a sauce using some of the juices and a mix of black currant nectar and some of the same spices from the rub (brown sugar, garlic powder, pepper, salt, basil).
We served this with steamed asparagus and rice pilaf.