Spice-Rubbed Pork Tenderloin and Roasted Vegetables with Molasses and Cider

This was quick, easy and delicious. Still hanging onto the winter food palette here and the cider and molasses (if you don't have sorghum) is surprisingly nice and make a little sauce to put over everything at the end.

PORK
1 teaspoon sugar
1 teaspoon garlic powder
¾ teaspoon salt
½ teaspoon ground allspice
½ teaspoon cumin
¼ teaspoon dried thyme
¼ teaspoon nutmeg
¼ teaspoon cinnamon
⅛ teaspoon ground red pepper
1 pound pork tenderloin, trimmed
2 teaspoons olive oil
Preheat oven to 350°.

Combine first 9 ingredients; rub over pork. Let stand 20 minutes. Heat oil in a medium ovenproof skillet over medium-high heat. Add pork to pan; cook 4 minutes, browning on all sides.

Bake at 350° for 15 minutes or until a thermometer registers 155° (slightly pink), turning after 7 minutes. Let stand 10 minutes. Cut pork crosswise into 1/2-inch-thick slices.

4 servings
Cal: 166
Fat:6.3
Protein:24
Carb:2.1

VEGGIES
1 cup pearl onions, peeled
16 baby carrots, peeled and cut in half lengthwise (about 1 pound)
12 baby turnips, peeled and cut in half lengthwise (about 1 pound)
2 teaspoons canola oil
2 tablespoons sorghum
2 tablespoons cider vinegar
1 tablespoon chives, chopped
½ teaspoon kosher salt
¼ teaspoon black pepper
Preheat oven to 450°.

Place onions, carrots, and turnips on a jelly-roll pan. Drizzle with canola oil, and toss gently to coat. Bake at 450° for 15 minutes.

Combine sorghum and vinegar. Drizzle half of sorghum mixture over carrot mixture, and toss gently to coat. Bake an additional 15 minutes or until vegetables are tender. Drizzle with remaining sorghum mixture. Sprinkle evenly with chopped fresh chives, salt, and freshly ground black pepper.

8 servings
Cal:77
Fat:1.3
Protein:1.2
Carb:15.9