Dinner: Spiced Pork Tenderloin

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.

This recipe includes superfoods such as:

Cinnamon

Health benefits of Spiced Pork Tenderloin

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

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

Instructions

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.
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.

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