Caribbean-Style Pork Tenderloin

I'm all for spicy food. Everyone in my house likes it, even my 2 1/2 yr old! So when I read this recipe I thought it would be a good it.

It was easy too!

Serves 4

Grated zest and juice of 1 orange

Grated zest and juice of 1 lime

1 tbsp olive oil

2 garlic cloves, minced

2 tsp ground cumin

1/2 tsp salt

1/4 tsp black pepper

Pinch Cayenne

1 (1lb) pork tenderloin, trimmed

1. Combine orange zest and juice, lime zest and juice, olive oil, garlic, cumin, salt, pepper, and cayenne in large zip-close plastic bag; add pork. Squeeze out air and seal bag; turn to coat pork. Refrigerate, turning bag occasionaly, at least 2 hours or up to overnight.

2. Preheat oven to 450F

3. Lightly spray roasting pan with nonstick spray. Place tenderloin in pan; drizzle marinade over top. Roast 5 minutes. Reduce oven temperature to 350F and roast until instant-read thermometer inserted into center of tenderloin registers 160F for medium, 15-18 minuts. Transfer to cutting board and let stand 5 minutes. Cut into 12 slices.

Per serving (3 slices) 130 grams: 176 Cal, 7g Total Fat, 2 g Sat Fat, 0g Trans Fat, 65mg Chol, 342 mg Sod, 5g Total Carb, 2 g Total Sugar, 1g Fib, 23g Prot 27mg Calc.

Happy Cooking!