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The flavor for this pork was so intense and delicious that when Joe gave his praises for a dinner well done, I had to brag about the fact that I had mixed up the spice rub myself (from a recipe of course.) He was thoroughly impressed and continued to rave about the tenderness and flavor. The kids devoured every bite too, along with the steamed zucchini and cranberry couscous that accompanied it.

Spice-Rubbed Pork Tenderloin

1 tsp. garlic powder
1 tsp. onion powder
3/4 tsp. salt, divided
1/2 tsp. black pepper
1/4 tsp. ground cinnamon
1/2 tsp. ground cumin
1 1/4 lbs. pork tenderloin
1 can reduced-sodium chicken broth
1 small onion, peeled and chopped
1/2 cup dried cranberries
1 cup uncooked couscous

In a small bowl, mix together first 6 ingredients (with only 1/2 tsp salt, through cumin.) Reserve 1 tsp. of the spice blend and set aside. Rub the remainder over the pork tenderloin and place in a resealable plastic bag. Refrigerate for at least 2 hours or overnight.

Heat gas grill to medium-high heat. Lightly coat grill rack with oil or cooking spray. Grill 14-15 minutes, turning twice, or until internal temperature registers 150 on an instant-read thermometer. Remove from grill and let rest 5 minutes before slicing.

Place chicken broth and onion in a saucepan. Bring to a boil; simmer 3 minutes. Stir in reserved rub, remaining 1/4 tsp. salt, cranberries, and couscous; remove from heat, cover and let stand 5 minutes. Fluff with fork and serve with pork.

*Recipe courtesy of Family Circle magazine*