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1 Pork Tenderloin (about 1 lb)
Salt
Pepper
Chili Powder
Ground chipotle powder
1/2 cup orange marmalade (I used Polaner sugar free, made with splenda, to save points)
Non-stick spray.

Instructions

Trim the pork of a visible fat. A few hours before dinner, combine salt, pepper, the chili and chipotle powders (quantity to taste). Stir together and rub all over the pork. Let sit in the fridge for a couple hours.

Preheat oven to 350 degrees.

Combine the marmalade with about 1/2 teaspoon chili powder, 1/4 tsp chipotle and a few grindings of black pepper. Stir well.

Place the seasoned tenderloin in a baking dish sprayed with Pam and roast for 30 minutes. After 30 minutes, divide the glaze in half and coat the pork with half of the glaze. Put back in the oven and continue roasting for 20-30 minutes, until juices run clear.

Heat the remaining glaze for 30 seconds in the microwave or warm it in a small non-stick skillet on the stove and serve on the side. Slice the pork into medallions. 1 point per ounce of pork, and the glaze only has 10 calories per teaspoon, so you don't really add any points for that.

Serve with roasted potatoes and steamed veggies. (you want rather mellow sides so as not to fight with the spiciness and complexity of the pork).
This was a huge hit with my friends, and not terribly HOT, just really spicy and good. If you like heat, add some cayenne pepper to the spice rub and the glaze.
serves 4

Special Notes

Using regular marmalade, add a point per serving for the glaze. Serving size: 4 ounces

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