Caribbean Roasted Pork

Hey, this was surprisingly yummy! If you're kosher, substitute boneless chicken thighs, cut up the same way.

2 T. brown sugar (or 1 T. Splenda Brown)
2 t. sea salt
1 t. ground cinnamon
1 t. ground cumin
1/2 t. ground allspice
1/2 t. black pepper
1 pork tenderloin (Mine weighed a little under 2 lbs, with leftovers, but judge according to your family size and appetites.) Cut it up into chunks or chops, your choice. We did chunks.
Olive Oil (Plain old olive oil is just fine. Save the EVOO for the salad dressing, okay?)
Electric Skillet (Or a deep frying pan, you poor deprived thing. Go get an electric skillet from Wal-mart or the thrift store. You'll never go back. Really, an electric skillet will spoil you rotten.)

1. In a small bowl, mix all the spices together. Set aside for a minute.
2. Put the meat in a large bowl. Drizzle with the oil and mix it up with your hands until the meat is well-coated. Sprinkle half the spice mix on top and toss again. Sprinkle the last bit of the spices and toss once more. This evenly distributes the spice mix as best as possible.
3. Put a little more oil (maybe two tablespoons) in the skillet and brown them. Clap on the lid, turn them down to simmer and walk away for 10 minutes. Check for doneness, and serve when the center is just pink. They'll coast the rest of the way to done before you can get the plates out of the cabinet. (Chicken will cook more quickly, so don't walk too far!)

These are great with baked sweet potatoes (if you can afford the carbs), steamed broccoli, a salad, and maybe some turnip fries quickly seared in the same juices after you take out the meat.


Lena Austin

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