One of Mary's favorites...
1 tsp chili powder
1 tsp gound cumin
½ tsp salt
1 tsp freshly ground pepper
1 whold natural pork tenderloin
2 tbsp balsamic vinegar
¼ cup pepper jelly
Heat oven to 450 degrees. In a small bowl, stir together chili powder, cumin, salt, and black pepper; rub over all surfaces of tenderloin and place in shallow roasting pan. Roast uncovered for 15 minutes, or until internal temperatur reads 150 on a meat thermomoeter.
Meanwhile, in a small saucepan over low heat, combine vinegar and pepper jelly, stirring constantly to melt jelly. Brush mixture over port and roast for 5 minutes more. Remove pork from oven and let rest briefly before slicing to serve.
Originally posted 1/11/08
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