Spice-Rubbed Pork Tenderloin

Ingredients

• 1 1/2 tsp ground cuminNutrition
• 1/4 tsp coarse kosher saltNutrition
• 2 tsp Splenda brown sugarNutrition
• 2 tsp chili-garlic sauceNutrition
• 1 1/2 lbs pork tenderloin, trimmedNutrition
• 2 tsps extra virgin olive oil, dividedNutrition
• 2 tsp ground corianderNutrition

Directions

1. 1It'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 and grill the tenderloins over medium heat, covered, for 20 to 25 minutes
2. 2Preheat oven to 375° F (190° C). Line a baking sheet with foil.
3. 3Mix Splenda, coriander, cumin, salt, chili sauce and 1 teaspoon olive oil in a small bowl to form a smooth paste. Rub the paste over the pork.
4. 4Heat remaining teaspoon of 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
5. 5Roast the pork until just cooked through, 20 to 25 minutes (an instant-read thermometer inserted in the center should register 155° F (70° C)). Let stand, loosely covered with foil, for 5 minutes.
6. 6Note: the chili-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

Related recipes

• Spice-Rubbed Pork Chops

  269 kcal per serving

• Pumpkin Spice Cookies

  61 kcal per serving

• Pumpkin Almond Spice Bread

  328 kcal per serving

• Almond Apple Spice Muffins

  182 kcal per serving

• Baked Apple with Pumpkin Pie Spice

  91 kcal per serving

• Apple & Sage Pork Chops

  217 kcal per serving