PIMENTON-SCENTED PORK TENDERLOIN   ½ tsp. Hot Paprika ¼ tsp. Ground Black Pepper ½ tsp. Mild Pimenton* ½ tsp. Salt 1 Boneless Pork Tenderloin 1.  Heat oven to 350 degrees. Lightly coat bottom of roasting pan. 2. Combine spices and rub the mixture over the pork. 3.  Place pork in prepared roasting pan and roast 20 min. Brush with ½ cup chutney and continue roasting until the internal temperature reaches 155 degrees, about 10-15 minutes longer. 4.  Let rest 10 minutes before slicing. Serve with remaining chutney. *Note: Pimenton is a smoky Spanish-style of paprika which can be mild or spicy.

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