Recipe: Sweet & Spicy Pork Tenderloin

Sweet & Spicy Pork Tenderloin

1/2 tsp ground cumin
1/2 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground black pepper
1/8 tsp garlic powder
1/8 tsp ground chipotle chile pepper
1 pork tenderloin (1 1/4 pounds)
1 tsp EVOO
2 tsp honey
1 tbsp minced garlic
1 1/2 tsp hot pepper sauce

Preheat the oven to 350.  Lightly mist a small roasting pan or oven-proof skillet with olive oil spray.  Set aside.

In a small bowl, combine the spices.  Rub the pork evenly with the olive oil.   Then rub evenly with the spice mixture until coated.  Cover loosely with plastic wrap.  Refrigerate for 15 minutes.

Meanwhile, in a small bowl, combine the honey, garlic, and hot pepper sauce.  Whisk to mix.  Set aside.

Set a large nonstick skillet over medium-high heat until it is hot enough for a spritz of water to sizzle on it.  With an oven mitt, briefly remove the pan from the heat to lightly mist with olive oil spray.  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 with the reserved honey mixture.

Roast the tenderloin in the oven for 16 to 18 minutes, or until a thermometer inserted in the center reaches 160 degrees 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.  Cut into thin slices.  Serve immediately.  Makes 4 servings.

Nutrition Details: 221 calories, 30g protein, 10g carbs, 6g fat, 92mg cholesterol, less than 1g fiber, 375g sodium.  Calculates to 5 WW Plus points.

Recipe credit: "The Biggest Loser Cookbook" (2006)

My personal review: WOW.  This was the best recipe I've had out of this book yet!  It was the perfect combination of sweet and spicy.  You could put more tobasco and chipotle in for more spiciness.  Where it at was perfect for me - made my tongue tingle.  :)  I didn't have allspice, so I omitted that - couldn't tell any difference.  I marinated for a couple hours in the fridge.  16-18 minutes wasn't long enough to roast it - I had it in for a 1/2 hour at least before it was done.  Definitely making this again!