Spiced Pork Tenderloin and Lemony Pear & Cranberry Relish

Spiced Pork Tenderloin

Pork
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

Relish
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.

Pulled Pork Sandwiches

Pulled Pork Sandwich Recipe

Dry Rub:

3 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon dry mustard
pork- I used tenderloin

Mix the above ingredients together. I used a pork tenderloin because it is a lean cut of meat, even leaner than chicken. I removed all of the visible fat first then I rubbed the spices all over it. I placed the seasoned meat in my slow cooker and cooked it on high until it was finished. I think I put it in at lunch time and we ate around 5:30ish. When it's fully cooked shred the pork with two forks and make the sauce...

3/4 cup of cider vinegar (don't confuse this with apple cider vinegar. You may want to reduce this amount even further than I did. The original recipe called for 1 and 1/2 cups.)
1/4 cup of yellow or brown mustard (you may also want to further reduce this amount as well.)
1/2 cup of ketchup
1/3 cup of brown sugar
2-3 cloves of pressed or finely chopped garlic
1 teaspoon of salt (I omitted)
1 teaspoon of cayenne pepper (you may find this too much if you don't enjoy spicy food. You can omit it if you like.)

Mix all of the ingredients together and allow the sauce to simmer until is has thickened and the sugar is no longer grainy. Spoon the pulled pork and sauce over some crusty bread. I served it with some parsnips, carrots and brussel sprouts that I roasted in the oven with olive oil, garlic, onions, and a little bit of salt n' pepper. It makes delicious leftovers, if you have any. I had to beat my husband away from the slow cooker.