Source: dLife

Roasted pork basted with a sweet chile sauce.

Servings

0.5 tsp ground cumin
0.5 tsp ground cinnamon
0.5 tsp salt , to taste (optional)
0.25 tsp black pepper
0.25 tsp ground allspice
0.12 tsp garlic powder
0.12 tsp canned chipotle peppers , drained and ground
1.25 lb pork tenderloin , trimmed of visible fat
1 tsp extra virgin olive oil
1 oz honey , 2 tbsp
1 tbsp minced garlic
1.5 tsp hot pepper sauce
1 olive oil cooking spray

1 Preheat oven to 350°F.
2 In small bowl, combine cumin, cinnamon, salt (if desired), black pepper, allspice, garlic powder, and chipotle pepper.
3 Coat pork evenly with olive oil. Rub evenly with spice mixture until well coated.
4 Cover loosely with plastic wrap and refrigerate 15 minutes.
5 In small bowl, combine honey, minced garlic, and hot pepper sauce. Whisk until well blended. Set aside.
6 Heat large skillet over medium until hot enough to sizzle water.
7 Use oven mitt to remove pan from heat and mist lightly with olive oil spray.
8 Place pork in pan, cook 1 minute per side or until browned on all sides.
9 Use basting brush to uniformly coat pork with reserved honey mixture.
10 Roast tenderloin 16-18 minutes or until internal temperature reaches 160°F and juices run clear.
11 Remove from oven, cover loosely with aluminum foil.
12 Let stand 10 minutes before transferring to cutting board.
13 Cut into thin slices at 45 degree angle. Serve immediately.