Sweet-and-Spicy Pork Tenderloin

Sweet-and-Spicy Pork Tenderloin

Photo by Lisa K.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    tsp ground cumin

  • 1/2

    tsp ground cinnamon

  • 1/2

    tsp salt

  • 1/4

    tsp ground black pepper

  • 1/4

    tsp ground allspice

  • 1/8

    tsp garlic powder

  • 1/8

    tsp ground chipotle chile powder

  • 1

    pork tenderloin (1 1/4 pounds), trimmed of visible fat

  • 1

    tsp extra-virgin olive oil

  • 2

    tblsps honey

  • 1

    tbsp minced garlic

  • 1 1/2

    tsp hot-pepper sauce

Directions

Preheat oven to 350. Lightly moist a small roasting pan with olive oil spray. Set aside. In a small bowl combine, cumin, cinnamon, salt, black pepper, allspice, garlic powder and chipotle pepper. Rub the pork evenly with olive oil. Then rub evenly with the spice mixture until coated. Cover loosely with plastic wrap and refrigerate 15 min. Heat a non stick skillet over med-high heat and spray with olive oil. Place pork in pan and cook one min per side or until browned on all sides. Transfer to prepared pan. Coat the honey mixture on top. Roast tenderloin in oven 16-18 min or until a thermometer reads 160 degrees. Remove from oven. Cover with tin foil loosely. Let stand 10 min. Transfer to cutting board. Hold knife at 45 degree angle and cut into thin sliced. Serve immediately. Serves 4: 221 calories, 30g protein, 19g carbohydrates, 6g fat, 92 mg cholesterol, Less than 1g fiber, 375 mg sodium. This recipe is from 1 of my Biggest Loser cookbooks.

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