A baked potato, peas and sorbet are all you need with this entrée, but for a
party, dress up the pork with cranberry relish, couscous studded with diced bell
peppers and green beans, and a rich almond tart.
1 tablespoon olive oil
1 large garlic clove, mashed
3/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 3/4- to 1-pound pork tenderloin
1/3 cup canned low-salt chicken broth
2 tablespoons chopped fresh cilantro
Preheat oven to 450°F. Blend first 5 ingredients in small bowl. Sprinkle pork
with spice mixture, salt and pepper. Place in 13x9x2-inch pan. Roast until
thermometer inserted into center of pork registers 150°F., about 20 minutes.
Transfer pork to plate.
Add broth to pan. Set pan directly over high heat and bring broth to boil,
scraping up browned bits. Simmer until pan juices thicken slightly, about 3
minutes. Slice pork into rounds; place on plates. Top with pan juices and
Makes 2 servings; can be doubled.
Main Course Recipes