Pork tenderloin is such a versatile piece of meat. It is tender, lean, and can be prepared using a number of spices etc. This recipe is from the current issue of TASTE OF HOME HEALTHY COOKING. My grocer offers a number of pre-marinated tenderloins but I prefer to "doctor" a plain one to my taste controlling the amount of sodium and using spices we like. Usually I just pop it in the oven like this recipe but grilling is also a very good option.
CHILI PORK TENDERLOIN
In a small bowl, combine 1 tbsp. lime juice, 1 tsp. each chili powder and reduced-sodium soy sauce, 1/2 tsp. each sugar and salt and 1/4 tsp. pepper; brush over a 1 lb. pork tenderloin.
In a large ovenproof skillet, brown pork in 1 tbsp. canola oil. Bake at 375 for 25-30 minutes or until a thermometer reads 145. Let stand for 5 minutes before slicing.
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