Grilled Pork Tenderloin

One of our last meals at home before jet setting, the chef made juicy grilled pork tenderloin. 

He served it over a bed of wild rice, goat cheese, sunflower seeds, and sauteed spinach. It was tasty and filling without over-stuffing us. It's a definite keeper from EMeals. 

Recipe from EMeals: serves 2
Ingredients:
1 Tbs olive oil
1 Tbs honey
2 tsp chili powder
1 1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp pepper
1 lb pork tenderloin

Preheat grill to medium heat (the chef used our George Forman because we don't have a grill)
Combine oil, honey, chili powder, cumin, salt, and pepper in a small bowl.
Rub mixture over tenderloin and grill for 20-25mins or until thermometer reads 145 degrees, turning once. Transfer to a cutting board. Let stand for 5mins before slicing

For side dish:
1 Tbs olive oil
5oz baby spinach
2 Tbs pine nuts toasted (used sunflower seeds)
1 oz crumbled goat cheese
2 tsp fresh lemon juice
Wild rice

Heat olive oil in a large skillet over medium heat. Add spinach, cook, stirring constantly, 2mins or just until wilted.
Season to taste with salt and transfer to a serving bowl. Sprinkle with pine nuts and goat cheese. Drizzle with lemon juice. Cook rice according to package.

Serve tenderloin over bed of rice and spinach. Enjoy!

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