Spicy Roast Pork Tenderloin

1 (4-lb.) boneless loin of pork
1 large clove garlic, minced
3/4 tsp. salt, or salt to taste
1 Tbsp. Dijon mustard
1/2 tsp. freshly ground black pepper
1 Tbsp. olive oil
1 small onion, minced

Preheat the oven to 450 degrees. Wipe the meat dry with paper towels and
place the meat in a roasting pan. Combine the remaining ingredients in a
small bowl. Spread this mixture on the top surface and part of the sides
of
the meat.
* Roast the meat about 15 minutes. Lower the heat to 350 degrees and roast
another hour, or until juices run clear when the roast is pierced with a
sharp knife. A meat thermometer inserted into the thickest part of the
meat
should read about 155160 degrees. Let the roast stand 1015 minutes before
carving it.


Spicy Roast Tenderloin
Spice Mixtu
2 tablespoons cumin seeds
2 tablespoons chili powder
1 tablespoon coriander
1 tablespoon salt
1 tablespoon freshly ground pepper
1 1/2 teaspoons cinnamon
1 1/2 teaspoons brown sugar
1 1/2 teaspoons red pepper flakes
2 pork tenderloins (10 to 12 oz. each)
trimmed Lime wedges -- for garnish

Heat grill. Make spice mixtu Toast cumin seeds in small skillet over
medium heat, shaking occasionally, until fragrant, 2 to 3 minutes; cool.
Transfer to spice mill, coffee grinder or mortar with remaining spices;
grind to powder. Makes 1/2 cup.
Rub 2 tablespoons spice mixture over each tenderloin.
Grill over medium-low heat 20 to 25 minutes, turning occasionally, until
meat thermometer inserted in thickest part reaches 160 F.


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