Spice-Rubbed Pork Tenderloin with Mango Sambal

Yield: 4     (serving size: 3 oz. pork + 1/4 cup sambal)

Pork

1/2 tsp. Splenda Brown Sugar Blend

3/4 tsp. chili powder

3/4 tsp. paprika

1/2 tsp. salt

1/2 tsp. onion powder

1/2 tsp. ground cumin

1/4 tsp. garlic powder

1/4 tsp. ground thyme

1 (1 lb.) pork tenderloin, trimmed

cooking spray

Sambal

1 cup mango (about 1 mango), chopped & peeled

2 tsp. rice wine vinegar

2 tsp. fish sauce

1 1/2 tsp. sugar

1 serrano chili, seeded & finely chopped

  1. Preheat oven to 425 degrees.
  2. To Prepare Pork – combine first (8) ingredietns in a small bowl. Rub pork tenderloin with spice mixture. Refrigerate 20 minutes.
  3. Place pork on broiler pan coated with cookng spray. Bake at 425 degrees for 20 minutes or until meat thermometer registers 160 degrees. Let stand 5 minutes; cut into 1/4-inch-thick slices.
  4. To Prepare Sambal – combine mango and remaining (4) ingredints. Serve sambal with pork.

CALORIES 200 (27% from fat); FAT 6g (sat. fat 2g); CHOL 75mg; SOD 573mg; CARB 13g; FIBER 1.6g; PROTEIN 24g

from Cooking Light Annual Recipes 2003

porkwithmango2

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