NY Times Blackened Pork Tenderloin
- ⅛ to ¼ teaspoon hot chili powder, or more if desired
- 1 teaspoon ground cumin
- ½ teaspoon powdered ginger
- ⅛ teaspoon allspice
- ⅛ teaspoon paprika
- Freshly ground black pepper to taste
- 8 ounces pork tenderloin
- 1 lime
- Preheat broiler, if using.
- Combine the chili powder, cumin, ginger, allspice, paprika and pepper in a flat dish.
- Wash and dry the tenderloin, and cut in two. Coat with the spices.
- Prepare the stove-top grill, if using. Place the pork on the grill or under the broiler, cooking until brown.
- Turn, and cook 15 to 20 minutes, depending on the thickness of the meat, until the pork is slightly pink inside. A crust will form from the spices.
- Cut the lime in wedges, and serve with the pork.
- Yield: 2 servings.