• 1 pork tenderloin, about 1 pound
  • 1 tablespoon paprika
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons brown sugar
  • 1 1/2 teaspoons sugar
  • 1 1/2 teaspoons chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons black pepper

In small bowl, stir together paprika, salt, brown sugar, sugar, chili powder, ground cumin and black pepper until thoroughly blended. Makes 1/4 cup.

Heat oven to 425 degrees F. Season tenderloin with 2 tablespoons rub. Place tenderloin in shallow pan and roast for 20-27 minutes, until internal temperature reads 145F. Remove pork from oven and let rest 5 minutes. Slice tenderloin to serve.

Serves 4

This recipe was developed by Chef Susan Goss of the West Town Tavern restaurant in Chicago. Serve with mixed greens salad, Mexi-corn, and warmed rolls.

Calories: 135 calories

Protein: 23 grams

Fat: 4 grams

Sodium: 487 milligrams

Cholesterol: 65 milligrams

Saturated Fat: 2 grams

Carbohydrates: 3 grams

Fiber: 1 grams