Mrs. Regueiro's Plate: Sweet & Spicy Pork Tenderloin

Tuesday, June 30, 2009

Sweet & Spicy Pork Tenderloin

This is another staple recipe that we frequently use because its featured in my Biggest Loser Cookbook. I got this cookbook for Christmas 3 years ago, and I love everything in it. However, I didn't remember how spicy it was because I usually never have chiptole chile, I always would substitute it for another spice like cayenne pepper or new mexican chile powder. But don't let it scare you because it's a good amount of heat, not fire in your mouth spicy. It's that sweet & heat that compliments the pork tenderloin.

Sweet & Spicy Pork Tenderloin
Adapted from Biggest Loser Cookbook: More than 125 Healthy, Delicious Recipes
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground allspice
1/8 teaspoon garlic powder
1/8 teaspoon ground chipotle chile pepper
1 pork tenderloin (1 1/4 pounds), trimmed of visible fat
1 teaspoon extra-virgin olive oil
2 tablespoons honey
1 tablespoon minced garlic
1 1/2 teaspoons hot-pepper sauce

1. Preheat the oven to 350°F.
2. In a small bowl, combine the cumin, cinnamon, salt, black pepper, allspice, garlic powder, and chipotle pepper. Rub the pork tenderloin evenly with the olive oil. Then rub evenly with the spice mixture until coated. Cover loosely with plastic wrap. Refrigerate for 15 minutes.
3. Meanwhile, in a small bowl, combine the honey, garlic, and hot-pepper sauce. Whisk to mix. Set aside.
4. Set a large cast iron skillet over medium-high heat. Place the pork in the pan. Cook for 1 minute per side, or until browned on all sides. Transfer to the prepared pan. With a basting brush, evenly coat the pork tenderloin with the reserved honey mixture.
5. Roast the tenderloin in the oven for 15 to 17 minutes, or until a thermometer inserted in the center reaches 160°F and the juices run clear. Remove from the oven. Cover the pork loosely with aluminum foil. Let stand for 10 minutes. Transfer the pork to a cutting board. Holding a knife at a 45° angle, cut into thin slices.

Review: At 221 calories a serving, which is about 3 slices - you couldn't ask for a healthier & tastier meal. I served this alongside with brown rice & grilled asparagus.
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