Pumpkin-pie spice gives an autumnal twist to a classic brown sugar barbecue rub in this simple, oven-roasted tenderloin. Serve with mashed sweet potatoes or apple-cabbage slaw.




  • Line a 15x10x1-inch baking pan with foil; set aside. In a small bowl, combine brown sugar, pumpkin pie spice, garlic powder, paprika, salt and ground black pepper. Brush pork with olive oil. Press brown sugar mixture on all sides. Place on prepared baking sheet.

  • Roast, uncovered, at 425°F for 30 to 35 minutes or until done (145°F). Tent with foil; let stand 10 minutes before slicing.

Nutrition Facts

183 calories; 6 g total fat; 74 mg cholesterol; 208 mg sodium. 8 g carbohydrates; 24 g protein;