Very simple recipe. I love ones like this: no thinking involved, just mix a bunch of spices and throw it in the oven. I have noticed that pork can be a bit dry so I'm really interested in how to make a recipe that keeps it moist. Maybe that's just how pork is? Or maybe pork should be covered with foil while cooking?
When I went to purchase the tenderloin, I figured I should buy two because one would most definitely not be enough. What I didn't know (again, Carolyn, read the package) is that each package has two tenderloins in it. Or at least the brand I bought did. So I actually ended up with four. We had Doug's brother and his friend over for dinner this night so it ended up being enough food with some leftover for lunches. However, since we had so much meat we thought we should have made a game of it and each of us should have seasoned each tenderloin differently to see who could come up with the best recipe. Oh well, maybe next time. - 1 pork tenderloin
- 1/2 tsp cayenne pepper
- 3/4 tsp ground allspice
- 3 Tbsp light brown sugar
- salt and pepper
NOTES: We all agreed we weren't too fond of all the spices and that dipping the meat in a little Dijon mustard added some flavor. I think it was the allspice that we weren't impressed with. Suggestions for next time are to add some ground mustard or garlic.
Serves: 4
Prep Time: 5
Total Time: 30 min
Recipe from www.MarthaStewart.com
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