3 tablespoons firmly packed brown sugar (divided)
2 teaspoons paprika
3/4 teaspoon freshly ground pepper (divided)
1/2 teaspoon salt (divided)
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
1 1/2 pounds pork tenderloin
1 teaspoon vegetable oil
2/3 cup vinegar
1/3 cup water
1/4 cup ketchup
2 tablespoons minced onion
1 clove garlic, minced
1/4 teaspoon crushed red pepper flakes
4 hamburger buns
Preheat the oven to 450 degrees.
In a small cup, combine 1 tablespoon of the brown sugar, the paprika,½teaspoon of the pepper,¼teaspoon of the salt, the cumin and the chili powder.
Place the pork on a piece of wax paper. Sprinkle the spice mixture over the pork, patting the meat to help the spices stick to it.
Over medium heat, heat a large nonstick skillet. Swirl in the oil, then add the pork. Cook, turning occasionally, until the pork is well-browned, about 5 minutes. Transfer the pork to a shallow roasting pan. Roast until the meat reaches an internal temperature of 160 degrees F on a meat thermometer, about 15 minutes. Let stand 10 minutes.
Meanwhile, combine the remaining 2 tablespoons brown sugar,¼teaspoon pepper and¼teaspoon salt, the vinegar, water, ketchup, onion, garlic and red pepper flakes in a saucepan; bring to a boil. Reduce the heat slightly and boil until reduced to¾cup, about 15 minutes.
Thinly slice the pork. Combine the pork and 1/4 cup of the sauce in a large bowl. Serve on the buns with the remaining sauce on the side.
Makes 4 servings