Sweet and Spicy Pork Loin

Pork loin was on sale and Mel has posted a bunch of pork loin recipes, so I was like that will make a lovely Sunday dinner. Fortunately I just put it in the fridge and not the freezer so when Sam's family randomly came to Logan for a day and wanted to eat dinner with everyone I actually had something that I could throw together that could feed everyone. It was a miracle. 

The recipe calls for 2 12-16 oz pork tenderloins. I bought a pork loin that was 4 pounds so I doubled all the recipe stuff. The 4 pound one fed 6 adults and we even had a few slices left over. Also since it was a pork loin not tenderloin, I ended up cooking it for about 50-60 minutes (I did check it at 45 with a meat thermometer). It was delicious!

http://www.melskitchencafe.com/2012/06/sweet-and-spicy-pork-tenderloin.html

• 
  
• 2 tablespoons chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 (12- to 16-ounce each) pork tenderloins, trimmed
• 1 tablespoon vegetable or canola oil
• 1/4 cup ketchup
• 2 teaspoons cider vinegar
• 1 1/2 teaspoons sugar

1. Adjust an oven rack to middle position and preheat the oven to 450 degrees F. Pat the pork tenderloin dry with a paper towel. In a small bowl, combine the chili powder, paprika, salt and pepper. Reserve 1 tablespoon of the spice mixture and use the rest to rub over the pork tenderloin on all sides.
2. In a large 12-inch nonstick skillet, heat the oil over medium heat until it is rippling and hot. Add the pork tenderloins in a single layer and cook the pork until browned on all sides, 5-7 minutes total (flipping as needed). Transfer the pork to an aluminum-foil lined baking pan and bake until the meat registers 140 degrees at the thickest part, about 15-18 minutes. Transfer the pork to a platter or plate and tent with foil, letting it rest for 5 minutes before slicing.
3. In a bowl, combine the reserved spice mixture, ketchup, vinegar and sugar and brush over the cooked pork. Slice the pork and serve.