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Serves 4


• 1 whole pork tenderloin, about 1 pound
• 1 tablespoon paprika
• 1½ teaspoons salt
• 1½ teaspoons brown sugar
• 1½ teaspoons sugar
• 1½ teaspoons chili powder
• 1½ teaspoons ground cumin
• 1½ teaspoons black pepper

Cooking Directions

In small bowl, stir together paprika, salt, brown sugar, sugar, chili powder, ground cumin and black pepper until thoroughly blended. Makes 1/4 cup.

Heat oven to 425 degrees F.

Season tenderloin with 2 tablespoons rub.
Place tenderloin in shallow pan and roast for 30-35 minutes, until internal temperature as measured with a meat or instant-read thermometer is 155 degrees F.

Remove pork from oven and let rest 5 minutes.
Slice tenderloin to serve.

Serving Suggestions
This recipe was developed by Chef Susan Goss of the West Town Tavern restaurant in Chicago.

Nutrition Facts
Calories 154 calories; Protein 23 grams; Fat 5 grams; Sodium 487 milligrams; Cholesterol 65 milligrams; Saturated Fat 2 grams; Carbohydrates 3 grams; Fiber 1 grams

Recipe and photo courtesy of National Pork Board.   For more information about The Other White Meat, visit

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