Prep time: 5 minutes* | Cook time: 20 minutes,

1 tbsp. brown sugar
2 tsp. chipotle chili powder
3/4 tsp. ground cumin
3/4 tsp. dried thyme
3/4 tsp. garlic pepper
1/2 tsp. onion powder
1/8 tsp. cayenne
1 (1-lb.) pork tenderloin, trimmed

1. In a small bowl combine brown sugar, chipotle powder, cumin, thyme, garlic pepper, onion powder and cayenne. Place pork on a plate lined with plastic wrap. Rub spice mixture evenly on pork. Bring up the sides of the plastic wrap to enclose pork. Refrigerate 2 to 6 hours.

2. Preheat oven to 400°F. Line a small baking sheet with foil and coat foil with nonstick cooking spray. Unwrap pork and place on baking sheet. Coat pork evenly with nonstick cooking spray.

3. Roast pork 20 to 25 minutes or until an instant-read thermometer registers 145°F. Remove from oven, and Let stand 3 minutes before slicing. Serve warm. Serves 4

Per serving: 135 calories, 3g fat, 1g saturated fat, 60mg cholesterol. 95mg sodium, 3g carbohydrates, 0g fiber, 22g protein

*2 hours marinate time and 3 minutes stand time extra