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Southwest-Spiced Roast Pork Tenderloin
	1 whole pork tenderloin, about 1 pound 1 tablespoon paprika 1 1/2 teaspoons salt 1 1/2 teaspoons brown sugar 1 1/2 teaspoons sugar 1 1/2 teaspoons chili powder 1 1/2 teaspoons ground cumin 1 1/2 teaspoons black pepper In small bowl, stir together paprika, salt, brown sugar, sugar, chili powder, ground cumin and black pepper until thoroughly blended. Makes 1/4 cup. Heat oven to 425 degrees F. Season tenderloin with 2 tablespoons rub. Place tenderloin in shallow pan and roast for 20-30 minutes, until internal temperature as measured with a meat or instant-read thermometer is 155 degrees F. Remove pork from oven and let rest 5 minutes. Slice tenderloin to serve. Serves 4

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• Main Dish
• Basics

This recipe was developed by Chef Susan Goss of the West Town Tavern restaurant in Chicago.
Serve with mixed greens salad, Mexi-corn, and warmed rolls.