More needless worry--Honey-Glazed Spiced Pork Tenderloin

Honey-Glazed Spiced Pork Tenderloin
The Most Decadent Diet Ever Copyright 2008

2 teaspoons paprika
½ teaspoon salt
1 teaspoon freshly ground black pepper
¼ teaspoon onion powder
1/8 teaspoon chili powder
1/8 teaspoon cayenne
1¼ pounds trimmed pork tenderloin
1 teaspoon extra virgin olive oil
1 tablespoon plus 1 teaspoon honey
1 tablespoon minced fresh garlic
Olive oil spray

Preheat oven to 350 degrees F.

Use a fork to mix the paprika, salt, black pepper, onion powder, chili powder, and cayenne in a small bowl.

Rub the tenderloin evenly with the olive oil. (I forgot to do this.) Then rub the spice mixture evenly over it until the tenderloin is thoroughly coated. Cover loosely with plastic wrap and let stand for 15 minutes.

Meanwhile, whisk the honey and garlic in a small bowl.

Place a large nonstick skillet over medium-high heat. When the skillet is hot, lightly mist it with spray. Cook the tenderloin for 1 to 2 minutes per side or until just browned on all sides.

Place the tenderloin in a roasting pan or ovenproof skillet. Use a pastry or basting brush to evenly coat the tenderloin with the honey mixture. Roast, uncovered, for 16 to 18 minutes, or until it is just barely pink inside or a meat thermometer inserted in the center reaches 155 degrees F.

Remove from the oven, loosely cover the tenderloin with foil, and let stand for 10 minutes. Transfer the tenderloin to a cutting board. Holding your knife at a 45-degree angle, slice the tenderloin into thin slices. Serve immediately.

Serves 4. Per serving: 210 calories, 7g carbs, 30g protein, 6g fat, 2g sat fat, 92mg chol, 364 mg sodium
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When I smelled the spice mixture for this, I thought it might be a little bit strong and not quite what I was in the mood for. However, after I glazed the tenderloin with the honey-garlic mixture, it all came together quite nicely. There was a nice coating on this and the flavor was great.

TGIF! Unfortunately, it's raining cats and dogs out there and I need to head out to a doctor's appointment so I can't just ignore it. Hopefully it will let up later today so I can get to auction this evening. I signed up to bring fruit to a picnic on Sunday but the weather forecast is iffy. I'm worried I'm going to end up with a pile of fruit and no one to eat it. I can always bring it to work on Monday but I hate to spend the money if I don't have to. I did great at the grocery store last night. Cleaning out my cupboards last week kept me focused.

Blast From The Past: Easy Dill Pickles from June 2007. I love those refrigerator pickles. I can't wait to get my hands on some pickling cukes this year.

Question of the Day: What do you usually bring along to potluck picnics?