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.

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