Spice-up grilled pork for dinner tonight

Those looking to eat healthier should not just consider the ingredients they choose but the cooking methods. Grilling food is a smart choice for keeping calories down and limiting saturated fats. Grilling can take place outdoors or on a cast-iron grilling pan right on the stovetop.

This recipe for "Fiery Grilled Pork Tenderloin" from "Cooking Light Fresh Food Superfast" (Oxmoor House) by the Cooking Light editors, gives a double shot of peppery punch. Serve it with any grilled vegetable of choice, such as squash, zucchini or eggplant.

Fiery Grilled Pork Tenderloin

Yield: 4 servings

1 pound pork tenderloin

2 teaspoons olive oil

1 1/2 tablespoons ground black and red pepper blend (such as McCormick Hot Shot!)

1 tablespoon dark brown sugar

1/2 teaspoon garlic powder

1/4 teaspoon salt

Cooking spray

Preheat grill.

Pat pork dry with paper towels. Rub oil over pork.

Combine pepper blend and next three ingredients; rub over pork. Place pork on grill rack coated with cooking spray. Grill 20 minutes or until a thermometer registers 160 F (slightly pink), turning once. Remove pork from grill; let stand 5 minutes. Cut pork diagonally into 1/2-inch slices. Serving size is 3 ounces.