Spice-rubbed pork tenderloin

Yield: 4 Servings

Measure Ingredient
1 tablespoon Curry powder
1 teaspoon Ground cumin
¾ teaspoon Salt
¼ teaspoon Ground cinnamon
2 teaspoons Vegetable oil
16 ounces Pork tenderloin
\N \N Parsley sprigs; for garnish

1. Preheat broiler if manufacturer directs. In small bowl, mix curry powder, cumin, salt, cinnamon, and vegetable oil; use to coat tenderloin.

2. Place tenderloin on rack in broiling pan. With broiling pan 5 to 7 inches from source of heat, broil tenderloin 15 to 20 minutes, turning tenderloin once, until it's browned on the outside and still slightly pink in the center (internal temperature of meat should be 160 degrees F. on meat thermometer).

3. Place tenderloin on cutting board. Holding knife in slanting position, thinly slice tenderloin. Garnish with parsley sprigs to serve.

Each serving: About 225 calories, 27 g protein, 1 g carbohydrate, 12 g total fat (4 g saturated), 70 mg cholesterol, 465 mg sodium.

Copyright © 1995 The Hearst Corporation; all rights reserved Notes: Seasoned with cinnamon and cumin, this dish pairs nicely with Moroccan Couscous and sliced, steamed zucchini. Work Time: 5 minutes; Total Time: 25 minutes.

Buster for McRecipe by Pat Hanneman (kitpath) feb98 Recipe by: Homearts Recipe Archive Posted to MC-Recipe Digest by KitPATh <phannema@...> on Feb 26, 1998

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