Pork Tenderloin with Middle Eastern Spices

PORK
2 (1- to 1 1/4-lb.) pork tenderloins
1 lemon, cut into wedges

SPICE PASTE
3 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon Hungarian paprika
2 teaspoons minced garlic
2 teaspoons ground coriander
2 teaspoons coarse salt
1 teaspoon pepper
1 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/4 teaspoon allspice
1/4 teaspoon ground ginger

1. Butterfly pork by making lengthwise cut down center of each tenderloin, being careful not to cut all the way through. Open each tenderloin like a book; flatten gently with heel of your hand to 3/8- to 1/2-inch thickness.
2. Combine all spice paste ingredients in small bowl; spread over both sides of tenderloins. (Pork can be made to this point 1 day ahead. Cover and refrigerate.)
3. Heat grill. Grill pork, covered, over medium heat or coals 4 to 6 minutes or until pale pink in center, turning once. Remove pork. Cover loosely with foil; let stand 5 minutes before slicing. Serve with lemon wedges.

Makes 6 servings

PER SERVING: 225 calories, 9.5 g total fat (2.5 g saturated fat), 34 g protein, 3.5 g carbohydrate, 70 mg cholesterol, 600 mg sodium, 1 g fiber

Today's Tip: Avoiding Sticky Rice
Wash the rice a few times until the water runs clear. Remove all the water until no water remains. Let it sit for 20 minutes. This will remove all the starch and help the rice to remain separate. Also adding a few drops of lemon juice to the rice while cooking, you will find that the grains of rice will tend to remain separate.