SPICE MIXTURE: 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 mixture: 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. Serve with lime wedges, if desired. Makes 6 servings. The flavor combination of cumin, chile, coriander and cinnamon–characteristic of Latin American cooking–is especially good with pork. Covered and stored in a cool, dark place, the spice mixture will keep for about six weeks. Prep time: 8 minutes Grilling time: 20 to 25 minutes Degree of difficulty: Easy. Low-calorie PER 3 OUNCE SERVING: Calories 160, Total Fat 5 g, Saturated Fat 2 g, Cholesterol 73 mg Sodium 615 mg, Carbohydrates 2 g, Protein 24 g DAILY GOAL Calories 2,000 (F), 2,500 (M) Total Fat 60 g or less (F), 70 g or less (M) Saturated Fat 20 g or less (F), 23 g or less (M) Cholesterol 300 mg or less Sodium 2,400 mg or less Carbohydrates 250 g or more Protein 55 g to 90 g LHJ ONLINE http://www.lhj.com (C) Copyright 1998, Meredith Corporation, All Rights Reserved. MC formatting by bobbi744@acd.net ICQ#2099532