Island Pork Tenderloin with Mango Coconut Rice

Island Pork Tenderloin

2 tsp. salt
1/2 tsp. pepper
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. cinnamon
2 pork tenderloins (2 1/4 to 2 1/2 lbs. total)
2 tbs. olive oil

For glaze:
1 cup packed dark brown sugar
2 tbs. finely chopped garlic
1 tbs. Tabasco

Preheat oven to 350.
Stir together salt, pepper, cumin, chili powder, and cinnamon, then coat pork with spice rub.

Heat oil to a moderately hight heat until just beginning to smoke, then brown pork, turning, about 4 minutes total.

Make glaze by stiring together brown sugar, garlic and tobasco to form a paste. Pat ontop of each browned tenderloin. Roast in the oven until thermometer inserted diagonally in center of each tenderloin registers 140 degrees - about 20 minutes. Let pork stand for 10 minutes before slicing.

Coconut Rice

1 1/2 c. jasmine rice
2 c. lite (or reg.) coconut milk
3/4 c. sugar
3/4 c. milk

First rinse the rice with cold water until water is clear. Put the rinsed
rice in a sauce pan and combine milks and sugar. Bring to boil and then
turn the stove to low. Cover-cook for about 25 min (may be 45 min depending on rice). Serve rice at room temp with sliced mango.