Spice-crusted roast pork tenderloin with watercress salad

Year-Round Fresh pg. 31 4 serv 4 points oven
Pork:
1 garlic clove, minced
2 t chili powder
1 t ground cumin
½ t ground coriander
¼ t salt
¼ t black pepper
1 (1 pound) lean pork tenderloin, trimmed
1 t olive oil
Salad:
2 T orange juice
2 T lime juice
1 scallion, thinly sliced
1 ½ t canola oil
1 T lemon juice
1 t sugar
1 garlic clove, minced
¼ t salt
¼ t black pepper
6 c loosely packed trimmed watercress sprigs or baby greens
1 c grape or cherry tomatoes, halved
1. Preheat oven to 425
2. To make pork, combine garlic, chili powder, cumin, coriander, salt, and pepper in small bowl. Rub seasoning on all sides of tenderloin.
3. Heat oil in large, ovenproof skillet over medium-high heat. Add tenderloin and cook, turning occasionally, until browned on all sides, about 8 minutes. Transfer skillet to oven and bake until instant-read thermometer inserted into center registers 145 degrees, 15-20 minutes. Let pork rest 5 minutes, then cut into 24 slices.
4. Meanwhile, to make dressing, whisk together OJ, lime juice, scallion, oil, lemon juice, sugar, garlic, salt, and pepper in small bowl.
5. Arrange watercress and tomatoes on serving platter. Top with tenderloin slices; drizzle with dressing.   6 slices=1 serving

Beef Tenderloin with Fingerlings and Horseradish Cream

Cook Up Comfort pg 147 8 points OVEN
¾ c plain low-fat Greek yogurt
3 T bottled horseradish
2 T chopped fresh chives
1 ½ t kosher salt
1 ¼ t Dijon mustard
1/8 t + ¼ t black pepper
¼ c fresh rosemary leaves, chopped, + a few sprigs for garnish
2 T olive oil
3 large garlic cloves, minced
1 t grated lemon zest
1 ½ lbs fingerling potatoes, scrubbed and halved or quartered if large
¾ lb Brussels sprouts, halved or quartered, if large
1 (1 ½ lb) lean beef tenderloin, trimmed and tied
 1. To make horseradish cream, stir together yogurt, horseradish, chives, ½ t salt, mustard, and 1/8 t pepper in serving bowl. Cover and refrigerate.
2. Preheat oven to 450*. Line large roasting pan or rimmed baking sheet with foil; spray with nonstick spray.
3. Stir together chopped rosemary, oil, garlic, lemon zest, remaining 1 t salt, and remaining ¼ t pepper in small bowl.
4. Combine potatoes and Brussels sprouts in prepared pan. Sprinkle with 2 T rosemary mixture and toss until coated evenly. Push vegetables to opposite sides of pan, forming even layer. Rub remaining rosemary mixture all over beef. Place beef in center of pan.
5. Roast, stirring vegetables once after 20 minutes, until instant read thermometer inserted into center of beef registers 145*, about 30 minutes. Transfer beef to cutting board; let stand 5 minutes. Cut into 12 slices and serve with potato mixture and horseradish cream.  Garnish with rosemary sprigs