A Heart-Healthy Holiday Recipe
As lean as chicken breast, it's no secret that pork, particularly the tenderloin, is often called "the other white meat." Try jazzing it up with a jerk-style spice rub and roasting for a delicious holiday dinner. And don't be afraid of the heat, as cayenne pepper promotes healthy circulation.
- ½ tsp. ground ginger
- 1 tsp. ground allspice
- ½ Tbsp. garlic powder
- ½ tsp. onion powder
- ¼ tsp. cayenne pepper
- 2 tsp. ground thyme
- 1 tsp. ground or freshly chopped parsley
- 1 tsp. paprika
- ¼ tsp. cumin
- 2 tsp. dried or fresh chives
- ¼ tsp. ground cinnamon
- 1/8 tsp. ground cloves
- 2 tsp. firmly packed brown sugar
- ¾ tsp. Celtic sea or Kosher salt, divided
- ½ tsp. freshly ground black pepper
- 1 Tbsp. light olive oil
- 2 cloves garlic, minced
- 1 ½ lb. pork tenderloin, trimmed of visible fat
- Kitchen twine
- 1 ½ teaspoons dark raw honey
- 1 teaspoon tomato paste
- 2 teaspoons white vinegar
Preheat oven to 350° F. In a bowl, combine the ginger, allspice, garlic powder, onion powder, cayenne pepper, thyme, parsley, paprika, cumin, chives, cinnamon, cloves, brown sugar, ½ teaspoon of the salt and the black pepper. Place the meat into the bowl and rub the spice mixture over the pork. Let stand for 15 minutes.
In another small bowl, stir together the honey, tomato paste, vinegar and the remaining ¼ tsp. salt and set mixture aside.
Heat light olive oil in a large skillet over medium-high heat. Add the minced garlic and sauté, stirring, for 1 minute. Put tenderloin in the pan and cook for about 10 minutes, searing each side using tongs to turn the meat. Transfer meat to a roasting pan.
Baste with the vinegar-honey glaze and roast uncovered at 350° F for 20 minutes or until an instant-read thermometer inserted into the thickest part reads 160° F. Transfer to a cutting board and let rest for 10 minutes before slicing.
Makes 6 servings.
Nutrition Facts (per serving): Calories 202, Fat 6.4 g, Sodium 358 mg, Carbs 4.7 g, Fiber 0.6 g, Protein 30.1 g