In small bowl, stir together paprika, salt, brown sugar, sugar, chili powder, ground cumin and black pepper until thoroughly blended. Makes 1/4 cup.
Heat oven to 425 degrees F. Season tenderloin with 2 tablespoons rub. Place tenderloin in shallow pan and roast for 30-35 minutes, until internal temperature as measured with a meat or instant-read thermometer is 155 degrees F. Remove pork from oven and let rest 5 minutes. Slice tenderloin to serve.
Republished with permission, National Pork Board
This recipe was developed by Chef Susan Goss of the West Town Tavern restaurant in Chicago.
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|Serving Size: 1 Serving (130g)|
|Recipe Makes: 4|
|Calories from Fat: 47 (24%)|
|Amt Per Serving||% DV|
|Total Fat 5.2g||7 %|
|Saturated Fat 1.5g||8 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 72.8mg||22 %|
|Sodium 74.6mg||3 %|
|Potassium 640.7mg||17 %|
|Total Carbohydrate 13.9g||4 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 10.8g|
|Protein 24.6g||35 %|
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Calories per serving: 196
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