Island Pork Tenderloin

2 teaspoons salt

½ teaspoon black pepper

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon cinnamon

4 pounds pork tenderloins

2 tablespoons olive oil

1 cup dark brown sugar

2 tablespoons garlic

1 tablespoon Tabasco sauce

Preheat oven to 350°F. 

Stir together salt, pepper, cumin, chili powder, and cinnamon, then coat pork with spice rub. Heat oil in an ovenproof 12-inch heavy skillet over moderately high heat until just beginning to smoke, then brown pork, turning, about 4 minutes total. Leave pork in skillet. Stir together brown sugar, garlic, and Tabasco and pat onto top of each tenderloin. Roast in middle of oven until thermometer inserted diagonally in center of each tenderloin registers 140°F, about 20 minutes. Let pork stand in skillet at room temperature 10 minutes. (Temperature will rise to about 155°F while standing.) 

Cut pork at a 45-degree angle into 1/2-inch-thick slices. 

Serve with rice, pineapple and a green vegetable.