Spice-Rubbed Pork Tenderloin

From EatingWell: Summer 2003, The Essential EatingWell Cookbook (2004) — Subscribe Now!

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: 25 minutes

Total Time: 35 minutes

Nutrition Profile

Ingredients

2 teaspoons brown sugar
2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1/4 teaspoon kosher salt
2 teaspoons chile-garlic sauce, (see Ingredient note)
2 teaspoons extra-virgin olive oil, divided
1 1/2 pounds pork tenderloin, trimmed
Sweet & Tangy Watermelon Salad, (recipe follows)

Preparation

Preheat oven to 375°F. Line a baking sheet with foil.
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.
Heat 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.
Roast the pork until just cooked through, 20 to 25 minutes (an instant-read thermometer inserted in the center should register 155°F). Let stand, loosely covered with foil, for 5 minutes.
Meanwhile, make Sweet & Tangy Watermelon Salad. Carve the pork into 1/2-inch-thick slices. Serve with the watermelon salad.

Tips & Notes

Ingredient Note: Chile-garlic sauce, a blend of ground chiles, garlic and vinegar, is commonly used to add heat and flavor to Asian dishes. It can be found in the Asian section of large markets (sometimes labeled as chili-garlic sauce or paste) and keeps up to 1 year in the refrigerator.

Nutrition

Per serving: 167 calories; 6 g fat (2 g sat, 3 g mono); 63 mg cholesterol; 4 g carbohydrates; 23 g protein; 1 g fiber; 216 mg sodium; 382 mg potassium.

Nutrition Bonus: Selenium (55% daily value).

Exchanges: 3 lean meat, 1/2 fat