Lite Dinner Tonight: Cajun Garlic Pork Roast

A simple recipe for the "other white meat" from Cooking Light (CL). Worthy of company and has a little kick - it only took 70 minutes, not 90. I served it with broccoli and an old CL standby, Honey Mustard Mashed Sweet Potatoes. And since dinner was healthy, we hardly felt guilty indulging in the exquisite pecan pie from Petsi Pies, definitely NOT light, but well worth every last calorie!

1 tablespoon dried oregano
1 1/2 tablespoons minced fresh garlic
2 teaspoons black pepper
1 teaspoon seasoned salt
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon crushed red pepper
1 (2-pound) boneless pork loin roast, trimmed

Preparation
Preheat oven to 350°.
Rub first 7 ingredients over roast; place on a broiler pan coated with cooking spray. Bake at 350° for 1 hour and 30 minutes or until a thermometer registers 155°. Let stand 10 minutes.

Honey Mustard Mashed Sweet Potatoes

1 tablespoon margarine
1/2 cup sliced onion
3 medium sweet potatoes, peeled and cut into 1-inch pieces (~1 1/2 pounds)
1 tablespoon Dijon mustard
1 tablespoon honey
1/4 teaspoon pepper
1 cup low-fat chicken broth

Preparation
Melt margarine in large saucepan over medium heat. Add onion and sweet potatoes; saute 5 minutes. Add mustard and remaining ingredients.; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until sweet potatoes are very tender.

The recipe says to put the sweet potato mixture in a food processor, but I just "smoosh" them manually with a potato masher.