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This recipe was developed by Chef Susan Goss of the West Town Tavern restaurant in Chicago.

Southwest-Spiced Roast Pork Tenderloin

1 whole pork tenderloin, about 1 pound
1 tablespoon paprika
1 1/2 teaspoons salt
1 1/2 teaspoons brown sugar
1 1/2 teaspoons sugar
1 1/2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons black pepper

1. In small bowl, stir together paprika, salt, brown sugar, sugar, chili powder, ground cumin and black pepper until thoroughly blended. Makes 1/4 cup.
2. Heat oven to 425 degrees F.
3. Season tenderloin with 2 tablespoons rub.
4. Place tenderloin in shallow pan and roast for 30 to 35 minutes, until internal temperature as measured with a meat or instant-read thermometer is 155 degrees F.
5. Remove pork from oven and let rest 5 minutes. Slice tenderloin to serve.

Serves 4.

Nutrition Facts
Calories 154 calories
Protein 23 grams
Fat 5 grams
Sodium 487 milligrams
Cholesterol 65 milligrams
Saturated Fat 2 grams
Carbohydrates 3 grams
Fiber 1 grams

Recipe and photograph provided courtesy of Pork, The Other White Meat.