Ingredients

• 3 tablespoons curry powder
• 1 tablespoon brown sugar
• 1 tablespoon onion powder
• 1 pork tenderloin (about 1 lb)
• ½ teaspoon kosher salt
• ¼ teaspoon pepper
• Cooking spray
• ½ cup Carolina-style barbecue sauce

Steps

1. Preheat grill pan (or grill) on medium-high. Combine curry powder, brown sugar, and onion powder. Season pork with salt and pepper, then coat with spice mixture (wash hands) and spray with cooking spray.
2. Grill pork 4–6 minutes, turning occasionally, until browned on all sides. Reduce heat to medium (or move pork over indirect heat); cover and grill 8–10 more minutes, turning occasionally, until 145°F. Sauce may be brushed on pork during last 5 minutes of grill time or used for dipping. Let pork stand 5 minutes. Slice pork and serve.

Ingredients

• 2 teaspoons unsalted butter, divided
• 4 teaspoons cinnamon sugar, divided
• ½ cup raspberries
• 4 (1-inch squares) dark chocolate
• 4 egg whites (or ½ cup egg white substitute)
• 2 (6 oz) containers low-fat vanilla yogurt

Steps

1. Place ½ teaspoon butter each in 4 ramekins; let stand to soften. Preheat oven to 400°F. Coat ramekins with butter. Add 1 teaspoon cinnamon-sugar to each ramekin and tilt to coat sides. Place 4–5 berries and 1 chocolate square in each ramekin.
2. Whisk egg whites until very light and foamy; gently fold in yogurt, then divide evenly among ramekins. Bake 20–25 minutes until puffed and golden. Serve.