Ingredients
3 tablespoons curry powder
1 tablespoon brown sugar
1 tablespoon onion powder
1 pork tenderloin (about 1 lb)
1/2 teaspoon kosher salt
1/4 teaspoon pepper
Cooking spray
1/2 cup Carolina-style barbecue sauce
2 teaspoons butter, divided
4 teaspoons cinnamon-sugar, divided
1/2 cup raspberries
4 (1" squares) dark chocolate
4 egg whites (or 1/2 cup egg white substitute)
2 (6-oz) containers fat-free vanilla yogurt
1 (12-oz) Bakery butter loaf cake
8 small dark chocolate peppermint patties
8 square fudge mint cookies
1 1/2 cups cold milk
1 (12-oz) box no-bake cheesecake mix (filling portion only)
Whipped topping (optional)
Description
Barbecue Pork Tenderloin With Vanilla Berry Soufflés
Publix Super Markets
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