| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | St. Louis | Post3 | 4 | Servings |
INGREDIENTS
| 2 | Pork tenderloins -, 3/4 to | |
| 1 lb ea | ||
| 3 | T | Brown sugar |
| 2 | T | Chili powder |
| 1 | T | Dry mustard |
| 1 | t | Dried thyme leaves |
| 1/2 | t | Ground red, cayenne pepper |
| 1 | Garlic clove, minced | |
| 2 | T | Vegetable oil |
| Salt, to taste | ||
| Freshly ground pepper, to | ||
| taste | ||
| Sweet Potato-Apple Salsa | ||
| see * Note |
INSTRUCTIONS
Note: see the "Sweet Potato-Apple Salsa" recipe which is included in this collection. Preheat oven to 350 degrees. Rinse pork tenderloin with cool water; pat meat dry and place in baking pan. In a small bowl, stir together brown sugar, chili powder, dry mustard, thyme and ground red pepper. Stir in garlic and vegetable oil. Rub evenly over surface of pork. Bake meat for about 30 minutes or to desired degree of doneness. Remove from oven; let stand for 10 minutes. Slice pork into 1/4-inch slices. Serve with Sweet Potato-Apple Salsa. Yields 4 to 6 servings. Comments: This recipe features a combination of sweet and savory ingredients for a tasty and easily prepared dish. Recipe Source: St. Louis Post-Dispatch - 10-26-1998 Janice Elder's prize-winning recipe from the Bryan Co.'s Family Traditions Contest Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 195
Calories From Fat: 96
Total Fat: 10.9g
Cholesterol: 35.7mg
Sodium: 212.9mg
Potassium: 278.4mg
Carbohydrates: 13.1g
Fiber: 1.7g
Sugar: 10.3g
Protein: 12.2g