Sweet-N-Spicy Pork Tenderloin

1/2 tsp ground cumin
1/2 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground black pepper
1/4 tsp ground allspice
1/8 tsp garlic powder
1/8 tsp ground chipotle chile pepper (I couldn't find this, so I used ground chili pepper)
1 pork tenderloin (1 1/4 pounds), trimmed of visible fat (I didn't trim mine too much)
1 tsp extra-virgin olive oil (I just used whatever oil I had on hand...I think it was canola)
2 Tbsp honey (I left this out, and used a Tbsp of water instead)
1 Tbsp minced garlic
1 1/2 tsp hot-pepper sauce (I used Frank's Red Hot)

Preheat oven to 350F. Lightly mist small roasting pan or oven-proof skillet with olive oil spray. Set aside.

In a small bowl, combine the cumin, cinnamon, salt, black pepper, allspice, garlic powder, and ground chipotle (or chili) pepper. Rub the pork evenly with the olive oil. Then rub evenly with the spice mixture until coated. Cover loosely with plastic wrap. Refrigerate for 15 minutes.

Meanwhile, ina small bowl, combine honey (or water), garlic, and hot pepper sauce). Whisk to mix. (You can just use a spoon to mix if you aren't using the honey.) 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 pan from 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 prepared pan. With a basting brush, evenly coat the pork with the reserved hot-sauce mixture.

Roast the tenderloin in the oven for 16-18 minutes, or until a thermometer inserted in the center reaches 160F and the juices run clear. Remove from the oven. Cover the pork loosely with aluminum foil. Let stand 10 minutes. Transfer the pork to a cutting board. Holding a knife at 45 degree angle, cut into thin slices. Serve immediately.

Makes 4 servings.

Nutritional info according to original recipe:Per serving: 221 calories, 30g protein, 10g carbohydrates, 6g fat, (2g saturated fat), 92mg cholesterol, less than 1g fiber, 375 mg sodium

I used this recipe for a low carb meal for us by leaving out the honey. That makes the pork tenderloin less than 1 carb per serving!

I'll have to remember to take a picture BEFORE dinner next time I make this! :)

My husband loved this enough for me to make it twice in one week, and even the kids were asking for more!!!! I served it the 1st time with a little sour cream on the side, but left it off completely the second time.