| 1. |
It's important to brown the meat before roasting, since this cut cooks too quickly for the surface to brown and caramelize in the oven. (Grill enthusiasts may omit the stovetop browning and grill the tenderloins over medium heat, covered, for 20 to 25 minutes |
| 2. |
Preheat oven to 375° F (190° C). Line a baking sheet with foil. |
| 3. |
Mix Splenda, coriander, cumin, salt, chili sauce and 1 teaspoon olive oil in a small bowl to form a smooth paste. Rub the paste over the pork. |
| 4. |
Heat remaining teaspoon of oil in a large nonstick skillet over medium-high heat. Add the pork; cook, turning occasionally, until browned on all sides, about 3 minutes. Transfer to the baking sheet |
| 5. |
Roast the pork until just cooked through, 20 to 25 minutes (an instant-read thermometer inserted in the center should register 155° F (70° C)). Let stand, loosely covered with foil, for 5 minutes. |
| 6. |
Note: the chili-garlic sauce, a blend of ground chiles, garlic and vinegar, is commonly used to add heat and flavor to Asian dishes. It can be found in the Asian section of large markets (sometimes labeled as chili-garlic sauce or paste) and keeps up to 1 year in the refrigerator. |
