My recipe for Sweet and Spicy Pork Tenderloin is low calorie (220 calories) and delicious. Friends, remember the “deck of cards” serving size for meat if you are on the Gold Standard of Thin plan.
Sweet and Spicy Pork recipe serves four
1/2 tsp each: cumin and cinnamon
dash of salt and pepper, if desired.
1/4 teaspoon ground allspice
1/8 teaspoon garlic powder
1/8 teaspoon Mexican seasonings
1 pork tenderloin (1 1/4 pounds), trimmed of visible fat
1 teaspoon olive oil
2 tablespoons honey
1 tablespoon minced garlic
1 1/2 teaspoons hot-pepper sauce
Season the pork and braise in a lightly greased skillet or use the George Foreman Grill. Meanwhile, in a small bowl, combine the honey, garlic, and hot-pepper sauce. Whisk to mix. Set aside.
Set a large nonstick skillet over medium-high heat until it is hot enough for a spritz of water to sizzle on it. With an oven mitt, briefly remove the pan from the heat to lightly mist with olive oil spray. Place the pork in the pan. Cook for 1 minute per side, or until browned on all sides. Transfer to the prepared pan. With a basting brush, evenly coat the pork tenderloin with the reserved honey mixture.
Roast the tenderloin in the oven for 16 to 18 minutes, or until a thermometer inserted in the center reaches 160°F and the juices run clear. Remove from the oven. Cover pork loosely with aluminum foil. Let stand for 10 minutes. Transfer the pork to a cutting board. Holding a knife at a 45° angle, cut into thin slices. Serve your pork tenderloin immediately.