Sweet & Spicy Pork Tenderloin

Yield: 4

1/2 tsp. ground cumin

1/2 tsp. ground cinnamon

1/2 tsp. salt

1/2 tsp. ground black pepper

1/4 tsp. ground allspice

1/8 tsp. garlic powder

1/8 tsp. ground chipotle chile pepper

1 (1 1/4 lbs.) pork tenderloin, trimmed

1 tsp. olive oil

2 tbsp. honey

1 tbsp. minced garlic

1 1/2 tsp. hot pepper sauce

  1. Preheat oven to 350 degrees. Lightly goat a small roasting pan with cooking spray. Set aside.
  2. In a small bowl, combine cumin, cinnamon, salt, black pepper, allspice, garlic powder and chipotle pepper. Rub pork evenly with olive oil. Thenr ub evenly with spice mixture until coated. Cover loosely with plastic wrap. Refrigerate 15 minutes.
  3. In a small bowl, combine honey, garlic and hot pepper sauce. Whisk to mix. Set aside.
  4. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Place pork in pan. Cook 1 minute per side, or until browned on all sides. Transfer to prepared pan. Brush pork with reserved honey mixture. Roast tenderloin in oven 16-18 minutes, or until thermometer inserted in center reaches 160 degrees and juices run clear.
  5. Remove from oven. Cover pork loosely with aluminum foil. Let stand 10 minutes. Slice thinly and serve.

CALORIES 221; FAT 6g (sat. 2g); CHOL 92mg; CARB 10g; SODIUM 375mg; PROTEIN 30g; FIBER 0.5g

from MedinceNet

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