Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Olive oil

  2. 1 tablespoon 15ml Garlic clove - mashed (large)

  3. 3/4 teaspoon 3.8ml Ground cumin

  4. 1/4 teaspoon 1 1/3ml Ground cinnamon

  5. 1/4 teaspoon 1 1/3ml Ground cloves

  6. 3/4 lb 340g / 11oz Pork tenderloin - (to 1 lb) Salt - to taste Freshly-ground black pepper - to taste

  7. 1/3 cup 78ml Canned low-salt chicken broth

  8. 2 tablespoons 30ml Chopped fresh cilantro

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat oven to 450 degrees. Blend first 5 ingredients in small bowl. Sprinkle pork with spice mixture, salt and pepper. Place in 13- by 9- by 2-inch pan. Roast until thermometer inserted into center of pork registers 150 degrees, about 20 minutes. Transfer pork to plate. 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. This recipe yields 2 servings; can be doubled.


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