Sugar & Spice Pork

 Before you judge because you typically don't like pork, try this recipe! I have made it for so many not-so-much-pork people and have converted them with this simple and delicious recipe! Pork tenderloin is right next to chicken breasts in the leanness of the meat, with upwards of 26 grams of protein per 4 oz. serving, so it's a great and tasty alternative for keepin' it clean and lean. The hubs always begs me to make it, and sounds of pure joy are sure to be heard when he takes like every bite...it's pretty much become expected now. So here's my spin off the one found in the P90X cookbook.

Recipe for: 2 lbs lean pork tenderloin

1/2 tsp salt
1/4 tsp pepper
1/2 tsp chile powder
1/2 tsp ground cumin
1/2 tsp cinnamon
Mix all these ingredients together in a little bowl, and put off to the side.

Take pork tenderloin cuts (about 4 oz. each) and lightly coat both sides with EVOO. Then sprinkle spice rub over both sides to marinade (if time allows).

Preheat oven to 350 degrees.

When you're about 20 minutes from eating dinner, start the meat. First, put a little bit of EVOO in a skillet on high heat. Place tenderloins in skillet until brown, two minutes on one side then 2 minutes on the other.

Put tenderloins on a baking sheet, and put about 1 tbsp of brown sugar on top of each cut. pat it down until the top is covered evenly with the brown sugar. Place in oven until cooked. It usually takes anywhere between 15-20 mins for these puppies to cook, it juts depends on the thickness of the cuts. It's really easy to over-do pork, so for the most moist(please excuse, i hate that word, and can't think of another one)and tender outcome, be sure to check it starting around the 15 minute mark. This may mean to just cut open the top of one and make sure it's white inside and no pink juices flow out.

and voila...you have an oh, so tasty and perfectly healthy switch up to the meats you probably normally use in dinners. You can thank me later:)