Lean and healthly tenderloin roasted with a simple rub.

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

1. 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.
2. Heat oven to 450°F (230°C). Place pork on rack in shallow roasting pan. Roast until an instant-read thermometer inserted into center of pork reads 160°F (70°C), 25 to 30 minutes. Remove from oven.
3. Slice pork; arrange slices on a serving plate. Sprinkle with parsley.

Serves 4.

Nutrition Facts: 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 provided courtesy of Pork: The Other White Meat.