Caribbean Pork Loin

2 tablespoons light-brown sugar
2 teaspoons coarse salt
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon ground allspice
1/2 teaspoon ground pepper
2 pork tenderloins (about 12 ounces each)
1 tablespoon vegetable oil


In a small bowl, combine light-brown sugar, salt, cinnamon, cumin, allspice, and ground pepper.

Heat broiler, with rack 4 inches from heat source. Line a broilerproof rimmed baking sheet with foil. Place pork on pan; rub all over with oil, and coat evenly with spice rub.

Broil, turning occasionally, until an instant-read thermometer inserted into pork registers 150 degrees, 15 to 20 minutes.

Wrap loosely with foil in pan;
let rest 5 to 10 minutes before slicing thinly. Serve with the salsa.