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Sweet-and-Tangy Roasted Pork Tenderloin

Source: Cooking Light-Jan/Feb/01





List of Ingredients



• 1/4 cup packed brown sugar
  
• 2 tablespoons cider vinegar
  
• 1 tablespoon tomato paste
  
• 1 1/2 teaspoons chili powder
  
• 1 teaspoon ground cumin
  
• 1/4 teaspoon black pepper
  
• 1 (1-pound) pork tenderloin, trimmed
  






Instructions



1. Combine first 6 ingredients in a shallow dish; add pork, turning to coat. Cover and marinate in refrigerator 1 hour.*
   
   
2. Preheat oven to 450 degrees F. Remove pork from dish, reserving marinade.
   
3. Place pork on a broiler pan coated with cooking spray. Brush with reserved marinade. Insert meat thermometer into thickest portion of pork. Bake at 450 for 20 minutes or until thermometer registers 155 degrees (slightly pink). Remove from oven; cover, and let stand 5 minutes.
   
   
4. Servings: 4 (Serving size: 3 ounces)
   
5. 193 cal, 3.6 g fat, 24.2 g pro, 15.4 g carb, 74 mg chol, 74 mg sod.
   
6. Notes: *Pork can marinate up to 24 hours.
   
   






Final Comments


Serving Ideas: Mashed Potatoes with Blue Cheese and Parsley.