Start to finish in 30 minutes with a sweet and spicy island-inspired rub.
- 1½-2 pounds pork tenderloin (two small or one medium-large tenderloin)
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon cinnamon
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon pepper
- ¾ cup brown sugar
- 2 tablespoons minced garlic
- 1 tablespoon sriracha sauce (Asian hot chili sauce- found in the Asian section of most grocery stores) OR other hot sauce (I definitely recommend the sriracha sauce though!)
For recipe instructions, please go to Creme de la Crumb.