Island Pork Tenderloin

My husband and brother-in-law LOVE this recipe. They like the pork for dinner (without the salad.) I like it with the salad, but that’s what makes it so great. You make twice as much as you need for dinner and use the rest of the meat for the salad the following day. This recipe was also taken from the P90X Nutrition Plan.

Island Pork Tenderloin
16 oz pork tenderloin, lean
1/2 teaspoon salt
1/4 pepper
1/2 teaspoon chile powder
1/2 teaspoon ground cumin
1/2 teaspoon cinnamon
2 teaspoons olive oil
1/4 cup brown sugar, packed
1/2 tablespoon fresh garlic, finely chopped
1/2 tablespoon Tabasco sauce

  1. Preheat oven to 350 degrees.
  2. Stir together salt, pepper, cumin, chile powder, and cinnamon, then coat pork with the spice rub.
  3. Heat 1 tablespoon oil in a 12-inch skillet over moderately high heat and brown pork, turning, about 4 minutes.
  4. Stir together brown sugar, garlic, and Tabasco and pat onto top of tenderloin. Place pork in a raosting pan and cook in the oven for 20 minutes.

**At this point you can pair up a vegetable and brown rice and make a dinner out of it. And like I said, use the leftovers for the salad. Below is the salad recipe.

Island Pork Tenderloin Salad
1/2 orange, peeled and cut
1 cup fresh spinach
1/2 red bell pepper, cut lengthwise into thin strips
1 tablespoon golden raisins
1 cup Napa cabbage, shredded
6 ounces Island Pork Tenderloin
2 Tablespoons cumin vinaigrette

Cumin Vinaigrette
2 tablespoons fresh lime juice
1/2 tablespoon orange juice
1/2 tablespoon Dijon mustard
1/2 teaspoon cumin powder
1/4 teaspoon salt
1/8 teaspoon peper
1 tablespoon olive oil

You’ll find that you may already have half the ingredients at home. It may sound like a lot at first but it’s really easy and tastes so darn good. We often crave this meal!

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