1 1/3 cups French’s french fried onions

1 teaspoon crushed rosemary leaves

1/2 teaspoon garlic powder

1/4 teaspoon ground black pepper

1 1/2 pounds pork tenderloin

2 tablespoons French’s spicy brown mustard

1. Mix fried onions, rosemary, garlic and pepper in plastic bag. Crush with hands or rolling pin. Transfer to pie plate or waxed paper.

2. Brush pork with mustard. Coat in seasoned onion crumbs; press firmly to adhere.

3. Bake pork on a foil-lined baking sheet at 400 degrees for 30 minutes or until internal temperature registers 155 degrees. Let rest 10 minutes before slicing.

Yields 6 servings

Calories 227, Total fat 11g, Cholesterol 74mg, Carbohydrate 6g, Protein 24g, Sodium 233mg

2 tablespoons paprika
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
Salt and pepper to taste
1 rack pork ribs, trimmed of excess fat, rinsed and patted dry (about 5 pounds)
1 14-ounce can tomato purée
1/2 cup Splenda no-calorie sweetener
2 tablespoons Worcestershire sauce
2 cloves garlic, finely minced
1/4 teaspoon ground cloves
3/4 cup water

Heat oven to 400 degrees. Combine paprika, chili powder, cumin, garlic powder, cayenne pepper, salt and pepper in small bowl; reserve 1 tablespoon of the seasoning mixture for the sauce. Rub both sides of ribs with remaining mixture. Place ribs, fatty side up on a rimmed baking sheet, and cover tightly with foil; bake until tender, about 1 1/2 hours.

Cut ribs into four equal parts. Brush ribs generously with barbecue sauce; continue cooking for 3 to 5 minutes. Serve with sauce.

Yields 4 servings

Calories 222, Total Fat 5.3g, Cholesterol 15mg, Carbohydrate 41.9g, Protein 6.2g, Sodium 159mg.

8 cloves garlic, minced
1 1/2 teaspoons dried thyme, crushed
1 teaspoon dried rosemary, crushed
1/2 teaspoon rubbed sage, crushed
Salt and pepper to taste
2 tablespoons olive oil
1 1/2-pound boneless center-cut pork loin roast

Mix together the garlic, thyme, rosemary, sage, salt, pepper and olive oil in small bowl; rub over pork roast. Heat oven to 400 degrees; place the seasoned pork roast in ungreased rectangular pan, 13×9x2 inches. Bake for 50 to 60 minutes or until meat thermometer inserted into center of pork reads 155 degrees. Remove from oven; cover with aluminum foil and let stand for 10 minutes until thermometer reads 160 degrees.

Yields 6 servings

Calories 220, Total Fat 13g, Cholesterol 75mg, Carbohydrate 0g, Protein 26g, Sodium 180mg.