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Recipes

Ingredients Needed:

1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon cinnamon
2 whole pork tenderloin
2 tablespoons olive oil

For Glaze:

1 cup brown sugar -- packed
2 tablespoons chopped garlic
1 tablespoon tabasco sauce

For Salad:

3 whole navel oranges
10 ounces spinach -- baby spinach, trimmed
3 cups napa cabbage
2 whole red bell pepper -- cut into strips
1/4 cup golden raisins
4 tablespoons briannas Dijon Honey Mustard Dressing

Directions:
Preheat oven to 350 degrees

Stir together salt, pepper, cumin, chili powder, and cinnamon, and then coat pork with spice rub.

Heat oil in an ovenproof 12-inch heavy skillet over moderately high heat, turning to brown each side. Leave pork in skillet.

Stir together brown sugar, garlic, and Tabasco and pat onto top of each tenderloin. Roast in middle of oven until thermometer inserted diagonally in center of each tenderloin reaches 140 degrees, about 20 minutes. Let pork stand in skillet at room temperature 10 minutes. (Temperature will rise to about 155 degrees while standing).

Cut peel, including white pith, from oranges with sharp knife, then cut oranges crosswise into 1/4 inch-thick slices. Toss spinach, cabbage, bell peppers and raisins in a large bowl.

Cut pork at a 45 degree angle into 1/2 inch thick slices. Line salad plates or large platter with salad and arrange sliced pork and oranges in rows on top. Drizzle with honey-mustard dressing. Pour any juices from skillet over pork.

Description:

"Robust spiced tenderloin, lightened with a refreshing salad. The classic tropical mix of hot and sweet is cooled by the citrus."

Per Serving (excluding unknown items): 213 Calories; 7g Fat (28.2% calories from fat); 12g Protein; 28g Carbohydrate; 3g Dietary Fiber; 29mg Cholesterol; 297mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1/2 Fat; 1 Other Carbohydrates.)

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