Sunday, September 4, 2011

Spiced Pork Tenderloin and Lemony Pear & Cranberry Relish

Spiced Pork Tenderloin

1/2 tsp. cinnamon
1/4 tsp. cumin
1/8 tsp. cayenne pepper
1/4 tsp. salt
1/4 tsp. black pepper
1 tsp. safflower oil (or other oil, I used olive)
1 lb. pork tenderloin

1 firm pear, halfed, cored and diced
1/4 cup finely chopped red onion
2 tbs. chopped dried cranberries
2 tsp. grated ginger
zest of 1 lemon
1 tbs. lemon juice
2 packs of stevia (I used a little sugar)

Preheat oven to 425F. Prepare relish and let the flavors meld.
Prepare pork. In a small bowl combine the spices and rub all over the pork. Heat a skillet to med/high and brown pork on each side for about 3 mins. Place the pork on a baking sheet (I used my handy cast iron skillet) and bake for 20 mins (I left it in the oven for about 25. I don't like pink meat.) Place pork on cutting board and let stand for 5 mins before slicing. Serve with the relish.

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