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Add a photoServings: 4
Ingredients
- 1 Tbsp. Curry pwdr
- 1 tsp Grnd cumin
- 3/4 tsp Salt
- 1/4 tsp Grnd cinnamon
- 2 tsp Vegetable oil
- 16 ounce Pork tenderloin
- Â Â Parsley sprigs, for garnish
Directions
- 1. Preheat broiler if manufacturer directs. In small bowl, mix curry pwdr, cumin, salt, cinnamon, and vegetable oil; use to coat tenderloin.
- 2. Place tenderloin on rack in broiling pan. With broiling pan 5 to 7 inches from source of heat, broil tenderloin 15 to 20 min, turning tenderloin once, till it's browned on the outside and still slightly pink in the center (internal temperature of meat should be 160 degrees F. on meat thermometer).
- 3. Place tenderloin on cutting board. Holding knife in slanting position, thinly slice tenderloin. Garnish with parsley sprigs to serve.
- Notes: Seasoned with cinnamon and cumin, this dish pairs nicely with Moroccan Couscous and sliced, steamed zucchini. Work Time: 5 min; Total Time: 25 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 113g | |
| Recipe makes 4 servings | |
| Calories 145 | |
| Calories from Fat 44 | 30% |
| Total Fat 4.93g | 6% |
| Saturated Fat 0.97g | 4% |
| Trans Fat 0.08g | |
| Cholesterol 70mg | 23% |
| Sodium 495mg | 21% |
| Potassium 466mg | 13% |
| Total Carbs 1.29g | 0% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.06g | 0% |
| Protein 22.88g | 37% |
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