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Latin Spiced Pork Tenderloin

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Submitted by bluerain3412

YIELD

2 servings

PREP

10 min

COOK

30 min

READY

45 min

Ingredients

Spice mixture
2 3E+1
TABLESPOONS ML CUMIN SEEDS
2 3E+1
TABLESPOONS ML CHILI POWDER
1 15
TABLESPOON ML CORIANDER
1 15
TABLESPOON ML SALT
1 15
TABLESPOON ML BLACK PEPPER
freshly ground
1 ½ 7.5
TEASPOONS ML CINNAMON
1 ½ 7.5
TEASPOONS ML BROWN SUGAR
1 ½ 7.5
TEASPOONS ML RED PEPPER FLAKES
24 693.6
OUNCES ML/G PORK TENDERLOIN
two 12 ounce loins

Directions

Heat grill.

Toast cumin seeds in small skillet over medium heat, shaking occasionally, until fragrant, 2 to 3 minutes; cool.

Transfer to spice mill, coffee grinder or mortar with remaining spices; grind to powder.

Makes ½ cup.

Rub 2 tablespoons spice mixture over each tenderloin.

Grill over medium-low heat 20 to 25 minutes.

Serve with lime wedges, if desired.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 368g (13.0 oz)
Amount per Serving
Calories 476 27% from fat
 % Daily Value *
Total Fat 15g 22%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 218mg 73%
Sodium 3741mg 156%
Total Carbohydrate 5g 5%
Dietary Fiber 5g 22%
Sugars g
Protein 146g
Vitamin A 50% Vitamin C 17%
Calcium 14% Iron 61%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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