Sweet and Spicy Pork Tenderloin

Ok, first of all I want to apologize for the picture. The plate that I used does not make the food look appetizing at all. And that is really too bad, because I really liked this recipe. Even better, my husband liked it. The kids thought it was too spicy, but at least it had flavor! I hate when I spend time making something and then it taste bland. So, ignore the fact that the plate and pork chop look almost the same color and try it anyway.

Of course the second thing I have to mention is that I did something different than the recipe called for. Surely you are not still surprised by this fact. I hope you are catching on to the fact that if you don't have something that is called for you can make substitutions. This recipe calls for tarragon leaves, which I've never needed before and so have never bought. It also calls for ground red pepper. I spent a lot of time looking for ground white pepper once for a recipe and couldn't find it, so I didn't bother to look for red pepper. I do have red pepper flakes which I use a lot! Anyway, since I didn't have those two items I decided to use a grill dry rub mix--Cracked black pepper and herb. It already has the black and red pepper called for and a little garlic. mmm, love my garlic too. So, I will post the recipe as it from the Light Cooking book, page 157, and then in italics what I actually did.

The best thing about this recipe is that (not counting the sides you decide to make) it goes from the store package to plate in 15 minutes!Sweet and Spicy Pork Tenderloin

• 2 teaspoons dried tarragon leaves, crushed
• 1/2 teaspoon dried thyme leaves, crushed
• 1/8 to 1/2 teaspoon black pepper
• 1/4 teaspoon ground red pepper
• dash salt
• 1 pound pork tenderloin, trimmed of excess fat and cut crosswise into 1/2 inch thick pieces.
• 2 tablespoons margarine or butter, melted
• 1 1/2 tablespoons honey

In a small bowl, combine tarragon, thyme, peppers and salt: blend well. (I skipped entirely).

Melt the butter and brush both sides of each pork chop. Sprinkle both sides with the seasoning mix. Arrange the pieces on a broiler pan. (I dipped the chops in the butter and then sprinkled salt and then the grill rub, then placed on the broiler pan).

Broil, 5 to 6 inches from heat source, for 2 minutes, turn over and broil another 2 minutes. Remove from the broiler and brush the tops with honey and then broil one minute more. (If your oven has a low and high broil setting, use the high one. I tried with the low and it wasn't getting cooked all the way through. This would also be good out on the grill).

See, easy! 219 calories, 10g fat, 79mg cholesterol, 158mg sodium