| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Moroccan |
Pork, Mcrecipe |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Curry powder |
| 1 |
ts |
Ground cumin |
| 3/4 |
ts |
Salt |
| 1/4 |
ts |
Ground cinnamon |
| 2 |
ts |
Vegetable oil |
| 16 |
oz |
Pork tenderloin |
|
|
Parsley sprigs; for garnish |
INSTRUCTIONS
1. Preheat broiler if manufacturer directs. In small bowl, mix curry
powder, cumin, salt, cinnamon, and vegetable oil; use to coat tenderloin.
2. Place tenderloin on rack in broiling pan. With broiling pan 5 to 7
inches from source of heat, broil tenderloin 15 to 20 minutes, turning
tenderloin once, until it's browned on the outside and still slightly pink
in the center (internal temperature of meat should be 160 degrees F. on
meat thermometer).
3. Place tenderloin on cutting board. Holding knife in slanting position,
thinly slice tenderloin. Garnish with parsley sprigs to serve.
Each serving: About 225 calories, 27 g protein, 1 g carbohydrate, 12 g
total fat (4 g saturated), 70 mg cholesterol, 465 mg sodium.
Copyright © 1995 The Hearst Corporation; all rights reserved
Notes: Seasoned with cinnamon and cumin, this dish pairs nicely with
Moroccan Couscous and sliced, steamed zucchini. Work Time: 5 minutes; Total
Time: 25 minutes.
Buster for McRecipe by Pat Hanneman (kitpath) feb98
Recipe by: Homearts Recipe Archive
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Feb 26,
1998
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