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About Me

Phoenix, Arizona, United States
The most important thing in my life is my family. I love my dear husband and 4 wonderful children (ages 11 through 18). I am a stay-at-home mom (my dream job!). Some of my favorite things to do include cooking (and eating!), photography, reading, piano, flute, watching my favorite TV shows, swimming, traveling, and most recently...using the rip stick with my kids. I would love to attend culinary school someday & fit my love of photography in with that somehow. My dream vacation is Italy - something I was recently blessed to experience! I'd love to return and see more of that beautiful and DELICIOUS country! My days are usually full of running kids to and from activities - scouts, sports, music and church. Sometimes I have to remind myself to breathe, but I absolutely LOVE my crazy life and the people I am lucky enough to share it with!

Tuesday, April 6, 2010

Cajun Pork Tenderloin (from Robin Rescues Dinner)

If this ingredient list seems long, don't worry! All the herbs and spices are pantry staples (or they should
be).  I serve this with Creamed Spinach from the Sides section (my kids actually LOVED the spinach this way!)


PREP TIME: 10 minutes • COOK TIME: 25 minutes

Cooking spray
1 pork tenderloin (about 1 1/4 pounds)
2 tablespoons sugar
2 teaspoons dried thyme
1/2 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon ground ginger
1/2 teaspoon dry mustard powder
1/2 teaspoon salt
1/4 teaspoon paprika, preferably smoked paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper

1. Preheat the oven to 400°F. Coat a shallow roasting pan with cooking spray. Put the pork in the pan.

2. In a small bowl, combine the sugar, thyme, cumin, garlic powder, onion powder, ginger, mustard powder, salt, paprika, cayenne, and black pepper. Mix well. Rub the mixture all over the top and sides of the pork tenderloin.

3. Roast for 25 minutes, or until a meat thermometer inserted into the center reads 160°F. Let stand for 5 minutes before slicing crosswise into 1/2-inch-thick slices.

Serves 4

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