- 1 T. chili powder
- 1 1/2 t. sugar
- 1 t. pepper
- 1 t. salt
- 1/4 t. onion powder
- 1/8 t. garlic powder
- 1/8 t. ground cumin
- 1/8 t. cayenne
- 1 (1 1/4 pound) pork tenderloin trimmed
- 1 t. canola oil
Make the rub by combining all the spices in a large ziplock bag. Add the pork and rub the spices on it while in the bag. Leave in the bag in the refrigerator for 1-24 hours.
On the Grill:
Place the pork on the grill preheated grill rack. Turn occasionally until center reads 160 degrees for medium. 18-22 minutes.
In the oven:
Heat oven to 425 degrees F. Place tenderloin in shallow pan and roast for 20-27 minutes, until internal temperature reads 145F.
Transfer the pork to a platter and cover loosely with foil. Let stand about 10 minutes. Cut into 12 slices.
Serving size – about 3 slices
208 calories
7 grams of fat
663 mg sodium
1 gram fiber
32 grams of protein
Weight Watchers Points value-5 From the Savoring Summer cookbook