ROASTED PORK TENDERLOIN WITH OREGANO-CORIANDER RUB

1 pork tenderloin, about 1 pound
1 teaspoon dried oregano, crushed
1 teaspoon ground coriander
1/2 teaspoon dried thyme, crushed
1/2 teaspoon ground cumin
1/2 teaspoon curry powder
1/4 teaspoon coarse salt
2 tablespoons chopped fresh flat leaf parsley

Trim any fat from pork.

For dry rub, combine oregano, coriander, thyme, cumin, curry powder and salt in small bowl.

Moisten pork tenderloin with water; coat with dry rub. If desired, place pork in shallow dish; cover and marinate in refrigerator for 8 hours or overnight.

WHEN READY TO COOK:
Preheat oven to 450 degrees F.

Place pork on rack in shallow roasting pan. Roast until an instant-read thermometer inserted into center of pork reads 160 degrees, 25-30 minutes. Remove from oven.

Slice pork and arrange slices on a serving plate. Sprinkle with parsley.

Makes 4 servings
Source: Pork Information Bureau