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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NY Times Blackened Pork Tenderloin
Ingredients
- 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
Instructions
- 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.
Nutrition Information:
Serving Size: 1 gramsAmount Per Serving: Unsaturated Fat: 0g
