Sweet-and-Tangy Roasted Pork Tenderloin

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.

Yield: 4 servings (serving size: 3 ounces)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 193
  • Calories from fat: 17%
  • Fat: 3.6g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.7g
  • Protein: 24.2g
  • Carbohydrate: 15.4g
  • Fiber: 0.6g
  • Cholesterol: 74mg
  • Iron: 2.4mg
  • Sodium: 74mg
  • Calcium: 29mg

Ingredients

  • 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

Preparation

  1. Combine first 6 ingredients in a shallow dish; add pork, turning to coat. Cover and marinate in refrigerator 1 hour or overnight.
  2. Preheat oven to 450°.
  3. Remove pork from dish, reserving marinade.
  4. 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.
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