This recipe is so delicious AND easy that it’s become our new go-to pork tenderloin dinner, if we can’t decide. We almost always have a pork tenderloin in the freezer too.
(modification of recipe originally from Cooking Light)
Serves 4
- 1 (1-pound) pork tenderloin, trimmed of excess fat
- 1 ½ teaspoons ancho chile powder
- 1 teaspoon kosher salt
- ½ teaspoon sugar
- ½ teaspoon ground cumin
- ¼ teaspoon ground allspice
- 2 tablespoons jalapeno or hot pepper jelly
- 1 teaspoon fresh lime juice
- 2 teaspoons olive oil
Cut pork crosswise into 8 equal pieces. Combine ancho chile powder and next 4 ingredients (through allspice) in a small bowl; rub spices evenly over both sides of pork. Combine jelly and lime juice with whisk in a small bowl; set aside.
Heat oil in a large non-stick skillet over medium-high heat. Add pork to pan; cook for 1 to 2 minutes on each side. Brush pork with half of jelly mixture; turn pork and brush with remaining jelly mixture. Cook 1 minute on each side or until desired degree of doneness. Remove pork from pan; let stand 5 minutes before serving.
Nutritional Info/Serving: Calories 187, Fat 6 g, Protein 24 g, Carbs 8 g
21 Day Fix Container Equivalents/Serving: 1 Red, 0.5 tsp
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