posted by Marian C Brown 11-05-98 7:08 PM
Spicy Pork Tenderloin
1/4 cup all-purpose flour
2 - 4 tsp. chili powder
1 tsp. salt
1/4 tsp. ground ginger
1/2 tsp. thyme, crushed
2 pork tenderloin (about 3/4 to 1 pound each)
1-2 Tbsp. vegetable oil
cooking spray
Combine flour, chili powder, salt, ginger and thyme in a pie plate.
Coat the meat with the flour mixture; pressing to ensure a good coat.
You can cover and refrigerate for 2-4 hour OR cook right away. Preheat oven to 325 degrees.
Pour the oil into a shallow pan and smear around with your fingers. Place the coated meat in the baking pan and moisten the tops with the coating spray. DO NOT SATURATE.
Bake for 45-60 minutes. Cut into thin slices to serve.
HINT: slice the meat AFTER you have put everything else on the table as it cools of quickly.
posted by Marian C Brown 07-25-100 2:03 PM
Spicy Pork Tenderloin II
1/4 cup all-purpose flour
2 tsp. chili powder
1/2 tsp. salt
1/2 tsp. onion powder
1/4 tsp. ground ginger
1/2 tsp. dried thyme, crushed
1 egg
1 Tbsp. milk
2 tsp. (approx.) vegetable oil
1 pork tenderloin (about 1 pound/450 gr.)
cooking spray
Preheat oven to 325 degrees. Use a 7x11 baking pan.
In a pie plate, combine flour, chili powder, salt, onion powder, ginger and thyme.
In another pie plate, beat egg and milk until well combined.
Pat meat dry with a paper towel.
Coat tenderloin with egg mixture and then coat with flour mixture. Place meat on a plate and lightly moisten with cooking spray. Spread oil around bottom of pan. Place prepared meat in pan.
Bake for 1 hour.
Cut into slices and serve.
NOTE: If you want to make 2 tenderloins, you need only double the flour mixture. There is plenty of egg mixture to coat a second piece of meat.