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Southwest-Spiced Roast Pork Tenderloin

Southwest-Spiced Roast Pork TenderloinThis recipe was developed by Chef Susan Goss of the West Town Tavern restaurant in Chicago.

Recipe Ingredients:

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

Cooking Directions:

  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. Preheat 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.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories 154 calories Protein 23 grams Fat 5 grams Sodium 487 milligrams Cholesterol 65 milligrams Saturated Fat 2 grams Carbohydrates 3 grams Fiber 1 gram.

Recipe and photograph provided courtesy of National Pork Board.