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	<title>Marvelous Recipes &#187; pork tenderloin roast</title>
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		<title>Rubbed Pork Tenderloin</title>
		<link>http://www.marvelousrecipes.net/2009/06/13/rubbed-pork-tenderloin/</link>
		<comments>http://www.marvelousrecipes.net/2009/06/13/rubbed-pork-tenderloin/#comments</comments>
		<pubDate>Sat, 13 Jun 2009 09:45:45 +0000</pubDate>
		<dc:creator>Emily</dc:creator>
				<category><![CDATA[Beef and Pork]]></category>
		<category><![CDATA[Low Carb]]></category>
		<category><![CDATA[baked]]></category>
		<category><![CDATA[pork tenderloin roast]]></category>
		<category><![CDATA[rubbed]]></category>

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		<description><![CDATA[A spicy and flavorful rub makes this pork tenderloin extra delicious. FOR RUB: 1/4 cup paprika 1 tablespoon black pepper 1 tablespoon salt 1 tablespoon chili powder 1 tablespoon garlic powder 1 tablespoon onion powder 1 teaspoon cayenne pepper 1/2 cup sugar substitute, Splenda 1 (3 pound) boneless pork tenderloin roast In a small bowl, [...]]]></description>
			<content:encoded><![CDATA[<p><img class="alignright size-medium wp-image-4657" title="Rubbed Pork Tenderloin" src="http://www.marvelousrecipes.net/wp-content/uploads/2009/06/dscn1159-300x187.jpg" alt="Rubbed Pork Tenderloin" width="300" height="187" />A spicy and flavorful rub makes this pork tenderloin extra delicious.</p>
<p>FOR RUB:<br />
1/4 cup paprika<br />
1 tablespoon black pepper<br />
1 tablespoon salt<br />
1 tablespoon chili powder<br />
1 tablespoon garlic powder<br />
1 tablespoon onion powder<br />
1 teaspoon cayenne pepper<br />
1/2 cup sugar substitute, Splenda<br />
1 (3 pound) boneless pork tenderloin roast</p>
<p>In a small bowl, combine the first 8 ingredients; blend well. Rub on top, bottom and sides of tenderloin roast. Place rubbed roast in roasting pan; cover and refrigerate for 3 to 4 hours.</p>
<p>Remove from refrigerator and bake, covered at 350 degrees F for 2 hours. Uncover and bake an additional 1 hour or until meat is no longer pink. Slice and arrange on serving dish; spoon pan juices over meat slices. Makes 8 to 10 servings, each with a trace of carbohydrate.</p>
<p><em><strong>Emily</strong></em></p>
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