Here's another tasty recipe, and easy too!
It's called spicy pork tenderloin.
First the recipe, then the pics.
2 teaspoons chili powder
1 1/4 teaspoons salt
1 teaspoon black pepper
1 teaspoon ground cinnamon
1 1/2 pounds pork tenderloin, trimmed
2 tablespoons butter
1 cup chopped onion
2 tablespoons bottled ground fresh ginger (or 1/4 teaspoon powdered)
1 cup fat-free, less-sodium chicken broth
1/2 cup maple syrup
Preheat oven to 375°
Combine first 4 ingredients in a small bowl; rub pork with spice mixture.
Refrigerate 30 minutes.
Heat a large nonstick skillet coated with cooking spray over medium-high heat; add pork.
Cook 6 minutes; brown on all sides.
Place on a broiler pan coated with cooking spray. Bake at 375° for 30 minutes or until thermometer registers 155°.
Let stand 10 minutes before slicing.
While pork bakes, melt the butter in a medium saucepan over medium-high heat. Add the onion, and cook 10 minutes or until golden brown, stirring frequently. Add ginger, and cook 4 minutes. Stir in broth and syrup, scraping pan to loosen browned bits. Bring broth mixture to a boil; cook until reduced to 3/4 cup (about 10 minutes).
Cut pork into 1/4-inch-thick slices; serve with sauce.
Here's the pork browned and ready to go in the oven. The secret to great browning, heat the oil in a pan until very hot. To test when it's right, drip a couple of drops of water in the oil, it should sizzle and 'dance'. Put in the roast and cook on each side for about 30 sec. turn with wooden spoons so as not to puncture the meat. It will retain its juices better. And our roast was more like 2 1/2 lbs, so we cooked ours for about an hour.
Here's the onions nicely browned with the ginger added, and ready for the chicken broth and maple syrup.