This Island Pork Tenderloin is another great weekday meal that doesn’t take much effort, but makes a lot of food. The ingredients can easily be doubled to make two tenderloins. The tenderloin is rubbed with a fragrant spice mixture before being browned, then roasted. I particularly liked the combination of pepper, cinnamon, and paprika. The brown sugar garlic sauce melts over the tenderloin as it roasts in the oven, adding even more flavor to the spice rubbed coating. Adjust the Sriracha (or other hot sauce) to your taste. I didn’t add much at all, because Evan doesn’t tolerate spicy foods yet. I served the Island Pork Tenderloin over a bed of chopped pineapple and with rice.
Evan’s 5th tooth has come through and his 6th one is not far behind, so his nearly 2 week food strike is finally coming to a close. Hopefully he will start sleeping better soon too! He really enjoyed the Island Pork Tenderloin. I cut his piece into thin slices to make it easier for him to hold.