Seasoned Pork Tenderloin
- Total Time
The spices in this lowfat pork tenderloin make it irresistible. Marinate overnight for deeper flavor.
reduced-calorie pancake syrup½ cup(s)
dry mustard1 tsp
ground cloves1 tsp
ground ginger1 tsp
table salt1 tsp
ground cinnamon½ tsp
black pepper½ tsp, freshly ground
uncooked lean pork tenderloin2 ½ pound(s), use two 1 1/4-pound pieces
- In a large zip-close plastic bag, combine syrup, dry mustard, cloves, ginger, salt, cinnamon and pepper. Trim pork of all visible fat and cut each tenderloin in half widthwise. Add tenderloins to plastic bag, squeeze out air and seal bag; turn to coat tenderloins. Place bag on a plate and refrigerate on bottom shelf, turning bag occasionally, at least 2 hours or overnight.
- Preheat broiler. Place tenderloins in a roasting pan and pour marinade over them. Broil 5 inches from heat until pork reaches an internal temperature of 145°F, about 5 minutes per side. Let stand at room temperature for at least 3 minutes before slicing. Yields about 4 ounces pork per serving.