Peachy Pork Tenderloin

2 tsp. ground cumin
1 tsp. dried thyme leaves
1 tsp. dried sage
1/4 tsp. kosher salt
1 tsp. ground cinnamon
2 (1 lb) pork tenderloins
1/4 tsp. freshly ground black pepper
1/3 c. no-sugar-added peach preserves

In small bowl combine cumin, thyme, sage, cinnamon, salt and pepper. Rub spice mixture over tenderloins. Brush tenderloins with peach preserves. Insert a meat thermometer into thickest part of one tenderloin. Place on rimmed baking sheet coated with cooking spray; bake in preheated 450° oven for about 25 minutes or until thermometer registers 160°. Remove pork from oven and place on platter. Let stand 10 minutes before carving. Eight servings.

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