Trim any fat from pork. For dry rub, combine oregano, coriander, thyme, cumin, curry powder and salt in small bowl. Moisten pork tenderloin with water; coat with dry rub. If desired, place pork in shallow dish; cover and marinate in refrigerator for 8 hours or overnight.
Heat oven to 450 degrees F. Place pork on rack in shallow roasting pan. Roast until an instant-read thermometer inserted into center of pork reads 160 degrees F., 25 to 30 minutes. Remove from oven.
Slice pork; arrange slices on a serving plate. Sprinkle with parsley.
Republished with permission, National Pork Board
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|Serving Size: 1 Serving (116g)|
|Recipe Makes: 4|
|Calories from Fat: 54 (34%)|
|Amt Per Serving||% DV|
|Total Fat 6g||8 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 59.4mg||18 %|
|Sodium 211.4mg||7 %|
|Potassium 427.5mg||11 %|
|Total Carbohydrate 0.8g||0 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 0.4g|
|Protein 25.9g||37 %|
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Calories per serving: 160
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