3 tablespoons curry powder
1 tablespoon brown sugar
1 tablespoon onion powder
1 pork tenderloin (about 1 lb)
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1/2 cup Carolina-style barbecue sauce
- Preheat grill pan (or grill) on medium-high. Combine curry powder, brown sugar, and onion powder. Season pork with salt and pepper, then coat with spice mixture. Spray pork with cooking spray (wash hands). Grill pork 2–3 minutes on both sides.
- Reduce heat to medium (or move pork to coolest part of grill); cover and grill 8–10 more minutes, turning occasionally, and until 145°F. (Sauce may be brushed on pork during last 5 minutes of grill time or used for dipping.) Let pork stand 5 minutes. Slice pork and serve.
2 teaspoons butter, divided
4 teaspoons cinnamon-sugar, divided
1/2 cup raspberries
4 (1-inch squares) dark chocolate
4 egg whites (or 1/2 cup egg white substitute)
2 (6-oz) containers fat-free vanilla yogurt
- Place 1/2 teaspoon butter each in four ramekins; let stand to soften.
- Preheat oven to 400°F.
- Coat ramekins with butter. Add 1 teaspoon cinnamon-sugar to each; tilt to coat sides (discard extra sugar). Place 4–5 berries and one chocolate square in each ramekin.
- Whisk egg whites until very light and foamy; gently stir in yogurt and pour into ramekins until they are 2/3 ful. Bake 20–25 minutes or until puffed and golden. Serve.