A baked potato, peas and sorbet are all you need with this entrée, but for a party, dress up the pork with cranberry relish, couscous studded with diced bell peppers and green beans, and a rich almond tart.
Recipe information
Yield
Makes 2 servings; can be doubled
Ingredients
1 tablespoon olive oil
1 large garlic clove, mashed
3/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 3/4- to 1-pound pork tenderloin
1/3 cup canned low-salt chicken broth
2 tablespoons chopped fresh cilantro
Preparation
Step 1
Preheat oven to 450°F. Blend first 5 ingredients in small bowl. Sprinkle pork with spice mixture, salt and pepper. Place in 13x9x2-inch pan. Roast until thermometer inserted into center of pork registers 150°F., about 20 minutes. Transfer pork to plate.
Step 2
Add broth to pan. Set pan directly over high heat and bring broth to boil, scraping up browned bits. Simmer until pan juices thicken slightly, about 3 minutes. Slice pork into rounds; place on plates. Top with pan juices and cilantro.
