This recipe was developed by Chef Susan Goss of the West Town Tavern restaurant in Chicago.

Southwest-Spiced Roast Pork Tenderloin

1 whole pork tenderloin, about 1 pound
1 tablespoon paprika
1 1/2 teaspoons salt
1 1/2 teaspoons brown sugar, packed
1 1/2 teaspoons granulated sugar
1 1/2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons black pepper

1. In small bowl, stir together paprika, salt, brown sugar, sugar, chili powder, ground cumin and black pepper until thoroughly blended. Makes 1/4 cup.
2. Heat oven to 425°F (220°C).
3. Season tenderloin with 2 tablespoons rub.
4. Place tenderloin in shallow pan and roast for 30 to 35 minutes, until internal temperature as measured with a meat or instant-read thermometer is 155°F (approximately 65°C).
5. Remove pork from oven and let rest 5 minutes. Slice tenderloin to serve.

Serves 4.

Nutrition Facts: Calories 154 calories Protein 23 grams Fat 5 grams Sodium 487 milligrams Cholesterol 65 milligrams Saturated Fat 2 grams Carbohydrates 3 grams Fiber 1 grams

Recipe and photograph provided courtesy of Pork, Be Inspired®.