Spice-Rubbed Pork Tenderloin (Printer-Friendly Version) | Eating Well
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Spice-Rubbed Pork Tenderloin

http://www.eatingwell.com/recipes/spice_rubbed_pork_tenderloin.html

From EatingWell:  Summer 2003, The Essential EatingWell Cookbook (2004)

The bright fresh taste of a watermelon and cucumber salad makes a sensational counterpoint to the fiery spice crust on this succulent pork tenderloin. It’s important to brown the meat before roasting, since this cut cooks too quickly for the surface to brown and caramelize in the oven. Grill enthusiasts may omit the stovetop browning (Step 3) and grill the tenderloins over medium heat, covered, for 20 to 25 minutes.

6 servings | Active Time: 35 minutes | Total Time: 45 minutes

Ingredients

Pork Tenderloin

Watermelon Salad

Preparation

  1. To prepare pork: Preheat oven to 375°F. Line a baking sheet with foil.
  2. Mix sugar, coriander, cumin, salt, chile sauce and 1 teaspoon oil in a small bowl to form a smooth paste. Rub the paste over the pork.
  3. Heat the remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add the pork; cook, turning occasionally, until browned on all sides, about 3 minutes. Transfer to the baking sheet.
  4. Roast the pork until just cooked through (an instant-read thermometer inserted in the center should register 145°F), 20 to 25 minutes. Let stand, loosely covered with foil, for 5 minutes.
  5. Meanwhile, prepare salad: Stir vinegar and sugar in a medium bowl until the sugar almost dissolves. Add watermelon, cucumber and cilantro; toss gently to combine. Just before serving, sprinkle with peanuts.
  6. Carve the pork into 1/2-inch-thick slices. Serve with the watermelon salad.

Nutrition

Per serving : 159 Calories; 5 g Fat; 1 g Sat; 2 g Mono; 74 mg Cholesterol; 4 g Carbohydrates; 24 g Protein; 1 g Fiber; 179 mg Sodium; 482 mg Potassium

0 Carbohydrate Serving

Exchanges: 3 lean meat, 1/2 fat

Tips & Notes