A special shout out to my buddy Cory Gillaspie for sending me this recipe that his family has PERFECTED over the course of several generations, dating back to the Middle Ages (his 35th great-grandparents made this dish for Charlemagne, who upon eating it screamed aloud, "CATALINA" giving the name to the famous salad dressing).
-1 pork tenderloin (1 lb)
-1/4 cup of kraft catalina dressing
-1 tsp. chili powder
-1 tsp. garlic powder
-1 tsp. dry mustard
-1/2 tsp. paprika
-1/4 tsp dried thyme leaves
-1 tbsp. honey.
Heat oven to 425 degrees. Brush meat with 2 tbsp of the dressing. Mix the dry ingredients, rub them onto the meat. Place in a pammed baking pan. Mix remaning 2 tbsp dressing and the honey and set it aside.
Bake for 15 min, brush with the dressing mixture. Bake an additional 10 min or until cooked through. Brush on remainder of catalina dressing and bake for another 10 minutes or until cooked.