November 23, 2011

An Unlikely Pair


Cinnamon and Garlic.  Quite an strange duo.  But when combined and spread on pork tenderloin, they are harmonious.

This recipe comes from my late maternal grandfather, “Pop”, and dates back close to 50 years ago.  While looking at the back of a Herter’s hunting catalog one day he found this gem of a combination and asked Nana to try it. The rest, as they say, is history.  It has been in our family ever since and is perfect for the holiday season. 

Thankfully, his other favorite recipe from the same catalog didn’t stick around:  Peanut Butter and Dill Pickle Sandwiches.  Wow.




Cinnamon Garlic Pork Roast

Print this recipe!

1 Pork Tenderloin

1 T Garlic Salt or Granulated Garlic

1 T Cinnamon


Rub the pork tenderloin lightly with oil.  Combine the garlic seasonings with the cinnamon in a small bowl.  Pour on the oiled pork and rub in the desired amount.


port tend bals vin


Bake at 350 for 45 minutes (depending on the size) or until it reaches an internal temperature of 160 degrees.

Let rest for 10 minutes so the juices will redistribute and won’t run out.



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