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NY Times Blackened Pork Tenderloin


I stumbled across this NY Times Blackened Pork Tenderloin recipe and thought it would go well with my Tortellini Caeser Salad.  And boy…was I right…This is an easy weeknight meal that will be sure to impress! 


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Rhiannon After
NY Times Blackened Pork Tenderloin

NY Times Blackened Pork Tenderloin


  • 1/8 to 1/4 teaspoon hot chili powder, or more if desired
  • 1 teaspoon ground cumin
  • 1/2 teaspoon powdered ginger
  • 1/8 teaspoon allspice
  • 1/8 teaspoon paprika
  • Freshly ground black pepper to taste
  • 8 ounces pork tenderloin
  • 1 lime


  1. Preheat broiler, if using.
  2. Combine the chili powder, cumin, ginger, allspice, paprika and pepper in a flat dish.
  3. Wash and dry the tenderloin, and cut in two. Coat with the spices.
  4. Prepare the stove-top grill, if using. Place the pork on the grill or under the broiler, cooking until brown.
  5. 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.
  6. Cut the lime in wedges, and serve with the pork.
  7. Yield: 2 servings.
Nutrition Information:
Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g


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