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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 degrees F. Place pork on rack in shallow roasting pan. Roast until an instant-read thermometer inserted into center of pork reads 160 degrees F., 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.

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