Sweet-and-Tangy Roasted Pork Tenderloin

Sweet-and-Tangy Roasted Pork Tenderloin Recipe
Becky Luigart-Stayner; Lydia DeGaris-Pursell
Cumin is one of our must-have spices. Here, it's combined with chili powder, vinegar, and the sweetness of brown sugar to create a zesty flavor. The pork can marinate for up to 24 hours, so you can prep it the night before your Sunday dinner. The creamy Mashed Potatoes With Blue Cheese and Parsley are a perfect accompaniment.


4 servings (serving size: 3 ounces)

Recipe from

Cooking Light

Nutritional Information

Calories 193
Caloriesfromfat 17 %
Fat 3.6 g
Satfat 1.1 g
Monofat 1.5 g
Polyfat 0.7 g
Protein 24.2 g
Carbohydrate 15.4 g
Fiber 0.6 g
Cholesterol 74 mg
Iron 2.4 mg
Sodium 74 mg
Calcium 29 mg


1/4 cup packed brown sugar
2 tablespoons cider vinegar
1 tablespoon tomato paste
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon black pepper
1 (1-pound) pork tenderloin, trimmed
Cooking spray


Combine first 6 ingredients in a shallow dish; add pork, turning to coat. Cover and marinate in refrigerator 1 hour or overnight.

Preheat oven to 450°.

Remove pork from dish, reserving marinade.

Place pork on a broiler pan coated with cooking spray. Brush with reserved marinade. Insert a meat thermometer into thickest portion of pork. Bake at 450° for 20 minutes or until thermometer registers 155° (slightly pink). Remove from oven; cover and let stand 5 minutes.

Robin Vitetta-Miller,

Cooking Light

January 2001
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