Three types of ground pepper add a flavor kick to this pork tenderloin. (Technically, paprika is also a ground pepper, but it adds a subtle sweetness rather than heat.)
Oxmoor House JULY 2010
1. Trim fat from pork; cut pork crosswise into 8 slices. Place between 2 sheets of heavy-duty plastic wrap, and flatten each slice to 1/4-inch thickness, using a meat mallet or rolling pin.
2. Preheat broiler.
3. Combine paprika and next 9 ingredients; rub pork with paprika mixture. Place pork on a broiler pan coated with cooking spray. Broil 5 minutes on each side or until pork is done.
carbo rating: 1
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