Yum! This was good. I have made this with both a tenderloin and a loin, and the tenderloin was definitely better. For the loin I doubled the spices, but probably should have tripled. I also grilled this. I started it on med-high heat, seared both sides, and then turned the burners down to low and cooked it the rest of the way (using a meat thermometer to about 160). I think you are supposed to leave the burners on medium and then move the meat to the side of the grill that is off, but I needed it to cook a little faster than that. Anyway--it's a good recipe!
Ingredients
1 teaspoon sugar
1 teaspoon garlic powder
3/4 teaspoon salt
1/2 teaspoon freshly ground allspice
1/2 teaspoon ground cumin
1/4 teaspoon dried thyme
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon ground red pepper
1 (1-pound) pork tenderloin, trimmed
2 teaspoons olive oil
Preparation
1. Preheat oven to 350°.
2. Combine first 9 ingredients; rub over pork. Let stand 20 minutes. Heat oil in a medium ovenproof skillet over medium-high heat. Add pork to pan; cook 4 minutes, browning on all sides.
3. Bake at 350° for 15 minutes or until a thermometer registers 155° (slightly pink), turning after 7 minutes. Let stand 10 minutes. Cut pork crosswise into 1/2-inch-thick slices.
Nutritional Information
Calories: 166
Fat: 6.3g (sat 1.7g,mono 3.4g,poly 0.7g)
Protein: 24g
Carbohydrate: 2.1g
Fiber: 0.5g
Cholesterol: 74mg
Iron: 1.7mg
Sodium: 500mg
Calcium: 13mg
David Bonom, Cooking Light, MARCH 2009
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