Sweet and Spicy Pork Tenderloin

Posted by Pussycat in Main Dishes | Leave a comment

Yum

I was looking for some creative and tasty ways to eat meat…. and I remembered this fabulous recipe that came from The Biggest Loser Cookbook, the book was on the New York Times bestseller list and I had made a few things from it but had since put it away and forgotten about it… it was time to take it back out.

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I have to say that I stay away from the fake sweetener that they seem to encourage but the mains are seasoned really well… in ways that I wouldn’t’ necessarily think of, take this pork tenderloin. Seasoned with chipotle pepper and black pepper and garlic and then smothered in a hot pepper, garlic and honey sauce…. YUM….  Yes… I know, I’m trying to stay away from sugar and honey is a sugar… but really… in the big scheme of things… there really isn’t very much… Yes…. I cheat a little….

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Honestly though if you like sweet and spicy this is a recipe worth giving a go… it’s so fast and easy that it makes a very good weeknight meal… or make it ahead and warm up during the week.

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Sweet and Spicy Pork Tenderloin

(from The Biggest Loser Cookbook)

  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon chipotle pepper
  • 1 pork tenderloin (fat trimmed off)
  • 1 teaspoon extra virgin olive oil
  • 2 tablespoons honey
  • 1 tablespoon minced garlic
  • 1 1/2 teaspoon hot-pepper sauce

Preheat oven to 350 degrees F. Lightly mist a small roasting pan or with olive oil spray and set aside.

in a small bowl mix… cumin, cinnamon, slat, black pepper, allspice, garlic powder and chipotle pepper.  Rub the pork with olive oil then rub evenly with the spice mixture until coated.  Wrap in plastic wrap and refrigerate for about 15 minutes.

Meanwhile in a small bowl, combine honey, garlic and hot pepper sauce, whisk to mix and set aside.

Set a large nonstick skillet over medium-high heat until it is hot enough for a spritz of water to sizzle on it.  With an oven mitt, briefly remove the pan from the heat to lightly mist with olive oil spray. Place the pork in a the pan and brown on all sides, turning every minute or so.  Transfer to the prepared pan and with a basting brush, evenly coat the pork with the reserved honey mixture.

Roast the tenderloin in the oven for 16 -18 minutes or until a thermometer inserted in the centre reaches 160 degrees F and the juices run clear.  Remove from the oven, cover the pork loosely with foil and let stand for about 10 minutes.  Cut into thin slices and serve.

This is so tasty that it makes PP days really easy…. You Dukaners know what I’m talking about… and I don’t feel bad about the honey since in the scheme of things it’s pretty negligible.

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