ROASTED PORK TENDERLOIN WITH OREGANO-CORIANDER RUB
• 1 pork tenderloin, about 1 pound
• 1 teaspoon dried oregano, crushed
• 1 teaspoon ground coriander
• 1/2 teaspoon dried thyme, crushed
• 1/2 teaspoon ground cumin
• 1/2 teaspoon curry powder
• 1/4 teaspoon coarse salt
• 2 tablespoons chopped fresh flat-leaf parsley
Trim any fat from pork.
For dry rub, combine oregano, coriander, thyme, cumin, curry powder and salt in small bowl.
Moisten pork tenderloin with water; coat with dry rub. If desired, place pork in shallow dish; cover and marinate in refrigerator for 8 hours or overnight.
Heat oven to 450 degrees F. Place pork on rack in shallow roasting pan. Roast until an instant-read thermometer inserted into center of pork reads 160 degrees F., 25 to 30 minutes.
Remove from oven.
Slice pork; arrange slices on a serving plate.
Sprinkle with parsley.
Lean and healthly tenderloin roasted with a simple rub. Serve with Ginger-Orange Carrots and Grapes andHerbed Couscous and Vegetables.
Calories 138 calories; Protein 23 grams; Fat 4 grams; Sodium 192 milligrams; Cholesterol 63 milligrams; Saturated Fat 1 grams; Carbohydrates 1 grams; Fiber 1 grams
Recipe and photo courtesy of National Pork Board. For more information about The Other White Meat, visit TheOtherWhiteMeat.com