The marriage of light brown sugar, allspice and spicy cayenne pepper turns a regular pork tenderloin into a mouthwatering treat for anyone who loves a little sweet heat. Serve with Heather’s Sunday Brunch Potato Salad for a yummy contrast to the spicy entree. 

PREP: 5 minutes
COOK: 15 minutes

INGREDIENTS

• 1/2 teaspoon cayenne pepper
• 3/4 teaspoon ground allspice
• 3 tablespoons light brown sugar
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground pepper
• 1 pork tenderloin

DIRECTIONS

1. Preheat oven to 475° F. Line a rimmed baking sheet with foil. Trim silver skin from tenderloin and allow meat to temper (come to room temperature) before cooking.
2. Combine cayenne, allspice, brown sugar, salt and pepper in a small bowl. Rub the mixture into the meat on all sides.
3. Roast pork in oven until cooked through, about 15 minutes. Remove from oven and allow meat to rest for 5 minutes so juices redistribute. Cut into medallions and serve.

YIELDS: 4 servings

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