Latin Spiced Pork Tenderloin LHJ

* Exported from MasterCook *

Latin Spiced Pork Tenderloin LHJ

Recipe By : LHJ ONLINE http://www.lhj.com
Serving Size : 10 Preparation Time :0:33
Categories : Bobbie Not Sent Grill
Lhj Main Dishes
Pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
SPICE MIXTURE:
2 tablespoons cumin seeds
2 tablespoons chili powder
1 tablespoon coriander
1 tablespoon salt
1 tablespoon freshly ground pepper
1 1/2 teaspoons cinnamon
1 1/2 teaspoons brown sugar
1 1/2 teaspoons red pepper flakes
2 pork tenderloins (10 to 12 oz. each) -- trimmed
Lime wedges -- for garnish

Heat grill.
Make spice mixture: Toast cumin seeds in small skillet over medium
heat, shaking occasionally, until fragrant, 2 to 3 minutes; cool.
Transfer to spice mill, coffee grinder or mortar with remaining spices;
grind to powder. Makes 1/2 cup.
Rub 2 tablespoons spice mixture over each tenderloin. Grill over
medium-low heat 20 to 25 minutes, turning occasionally, until meat
thermometer inserted in thickest part reaches 160°F. Serve with lime
wedges, if desired. Makes 6 servings.
The flavor combination of cumin, chile, coriander and
cinnamon--characteristic of Latin American cooking--is especially good
with pork. Covered and stored in a cool, dark place, the spice mixture
will keep for about six weeks.
Prep time: 8 minutes
Grilling time: 20 to 25 minutes
Degree of difficulty: Easy. Low-calorie
PER 3 OUNCE SERVING:
Calories 160, Total Fat 5 g, Saturated Fat 2 g, Cholesterol 73 mg
Sodium 615 mg, Carbohydrates 2 g, Protein 24 g
DAILY GOAL
Calories 2,000 (F), 2,500 (M)
Total Fat 60 g or less (F), 70 g or less (M)
Saturated Fat 20 g or less (F), 23 g or less (M)
Cholesterol 300 mg or less
Sodium 2,400 mg or less
Carbohydrates 250 g or more
Protein 55 g to 90 g
LHJ ONLINE http://www.lhj.com
(C) Copyright 1998, Meredith Corporation, All Rights Reserved.
MC formatting by bobbi744@acd.net ICQ#2099532



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