Eventhough this recpie is quick & easy, it never fails to impress family and friends. Throw it together for a quick after soccer dinner or use it as an elegant centerpiece for a meal with friends. Ingredients: 4-1/2 teaspoons lime juice
1-1/2 teaspoons orange juice 1-1/2 teaspoons Dijon mustard 1/2 teaspoon curry powder 1/4 teaspoon salt 1/8 teaspoon pepper 2 tablespoons olive oil Spice Rub: 1/2 teaspoon salt 1/2 teaspoon ground cumin 1/2 teaspoon ground cinnamon 1/2 teaspoon chili powder 1/4 teaspoon pepper 1 pork tenderloin (1 pound) 2 teaspoons olive oil 1/3 cup packed brown sugar 6 garlic cloves, minced 1-1/2 teaspoons hot pepper sauce 1 package (6 ounces) fresh baby spinach Directions: 1. In a small bowl, whisk the first six ingredients; gradually whisk in oil. Cover and refrigerate vinaigrette. Combine the salt, cumin, cinnamon, chili powder and pepper; rub over meat. In a ovenproof skillet, brown meat on all sides in oil, about 8 minutes. Combine the brown sugar, garlic and hot pepper sauce; spread over meat. 2. Bake at 350° for 25-35 minutes or until a meat thermometer reads 160°. Let stand for 5 minutes before slicing. 3. Toss spinach with vinaigrette. Arrange spinach on four salad plates; top with sliced pork. Drizzle with pan juices. Fresh seasonal fruit is a nice addition.
Prep: 20 min. Cook: 35 min. Yield: 4 servings
Nutritional Analysis: 3 ounces cooked pork with 1-3/4 cups spinach equals 301 calories, 13 g fat (3 g saturated fat), 63 mg cholesterol, 591 mg sodium, 22 g carbohydrate, 2 g fiber, 24 g protein.Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1/2 fat.