Spice-Rubbed Pork Tenderloin with Sweet Potato-Apple Salsa
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INGREDIENTS
- 1/2 ts Ground red; (cayenne) pepper
- 2 tb Chili powder
- 1 Garlic ; minced
- Freshly ground pepper; to
- Sweet Potato-Apple Salsa;
- 2 tb Vegetable oil
- 2 Pork tenderloins -; (3/4 to
- Salt ; to taste
- 3 tb Brown sugar
- 1 tb Dry mustard
- 1 ts Dried thyme leaves
INSTRUCTIONS
* Note: see the "Sweet Potato-Apple Salsa" recipe which is included in this collection. Preheat oven to 350 degrees. Rinse pork tenderloin with cool water; pat meat dry and place in baking pan. In a small bowl, stir together brown sugar, chili powder, dry mustard, thyme and ground red pepper. Stir in garlic and vegetable oil. Rub evenly over surface of pork. Bake meat for about 30 minutes or to desired degree of doneness. Remove from oven; let stand for 10 minutes. Slice pork into 1/4-inch slices. Serve with Sweet Potato-Apple Salsa. Yields 4 to 6 servings. Comments: This recipe features a combination of sweet and savory ingredients for a tasty and easily prepared dish. Recipe Source: St. Louis Post-Dispatch - 10-26-1998 Janice Elders prize-winning recipe from the Bryan Co.s Family Traditions Contest Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net
NOTES
Nutrition
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| Serving Size: 1 Serving (35g) | ||
| Recipe Makes: 4 servings | ||
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| Calories: 156 | ||
| Calories from Fat: 60 (38%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 6.6g | 9 % | |
| Saturated Fat 0.5g | 3 % | |
| Monounsaturated Fat 4g | ||
| Polyunsanturated Fat 1.8g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 45.7mg | 2 % | |
| Potassium 142.2mg | 4 % | |
| Total Carbohydrate 24.6g | 7 % | |
| Dietary Fiber 2.2g | 9 % | |
| Sugars, other 22.4g | ||
| Protein 1.8g | 3 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 156
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