Caribbean Pork Tenderloin

September 05, 2011

2- 16 oz Pork Tenderloins, 1 tsp salt, 1 tsp ground cumin, 1 tsp chile powder, 1/2 tsp coarse ground pepper, 1/4 tsp cinnamon, non-stick spray, 1/2 cup brown sugar, 1 tsp finely chopped garlic, 1 tbl hot sauce 1. Combine salt, cumin, chili powder, pepper and cinnamon and coat tenderloins. Allow to sit at room temperature while grill heats up to medium high temperature. 2. Lightly coat rubbed tenderloins with non-stick spray and place on grill. 3. Prepare top sauce by combining brown sugar, garlic and hot sauce. 4. After 8-10 minutes, turn meatover and apply top sauce and cood until done. 5. Allow meat to rest (covered) for 5 minutes before slicing.