Spice-Rubbed Pork Tenderloin
from Cooking Light Magazine, March 09; serves 4 (3 oz each)
1 tsp sugar
1 tsp garlic powder
3/4 tsp salt
1/2 tsp ground allspice
1/2 tsp ground cumin
1/4 tsp dried thyme
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1/8 tsp ground red pepper (I used cayenne)
1 (1-pound) pork tenderloin, trimmed
2 tsp olive oil
1. Preheat oven to 350.
2. Combine first 9 ingredients; rub over pork. Let stand 30 minutes. Heat oil in a medium ovenproof skilled over medium-high heat. Add pork to pan; cook 4 minutes, browning on all sides.
3. Bake at 350 for about 20 minutes or until a thermometer registers 160, turning after 10 minutes. (our took closer to 45 minutes....) Let stand 10 minutes. Cut pork crosswise into 1/2-inch thick slices.
Nutritional Info: 166 calories; 6.3g fat; 24g protein; 2.1g carbs; 0.5g fiber; 74mg cholesterol; 1.7mg Iron; 500mg sodium; 13mg calcium.
Very moist and flavorful. When served with a veggie, this makes for a great low-cal, low-fat dinner that is high in protein.