Spiced Rubbed Pork Tenderloin with Guava Mango Glaze
- 1 Copperwood pork tenderloin
For the rub
- 1 tbsp brown sugar
- 1 tbsp garlic powder
- 1 tbsp ground cumin
- 1 tbsp ground cinnamon
- 1 tbsp ground coriander
- ¼ tsp ground clove powder
- 3 cardamom, opened and seeds ground in a mortar & pestle
- 1 tbl coarse salt
- 2 tbsp olive oil
For the glaze
- 4 oz mango jam
- 4 oz guava jam
- ¾ tbsp apple cider vinegar
- 1. Using a sharp or boning knife, slice the silver skin off the loin. Do not take too much of the meat off, as the fat will help to give the loin flavour.
- 2. Mix all the rub ingredients in a bowl and completely cover the tops only of the tenderloins with the rub. Leave for 2 – 24 hours in the fridge to marinate.
- 3. Preheat the oven to 350°F. Heat a skillet or large frying pan with cooking spray or lightly brush with oil. Place the tenderloins rub side up, one at a time in the pan and get a good sear on the underside of the meat.
- 4. Once the loin is seared, place on a baking rack in the hot oven and cook uncovered for 35 minutes or until the internal temperature registers 150°F on a meat thermometer. Let loin rest for 15 minutes before carving.
- 5. Combine the glaze ingredients in a sauce pan and heat.
- 6. Serve the tenderloin with the glaze and fresh local vegetables of your choice.