Glazed pork tenderloin
PersonalPoints™ per serving
2 hr 20 min
This is a knock-out version of a simple pork tenderloin recipe. The use of pancake syrup gives the final product a savory sweet coating similar to a maple glaze. Although 2 hours of marinade time works well, you can marinate the pork while at work or overnight for deeper flavor. Simply come home, pop the pork in the oven, and in only 10 minutes your main dish is ready. Pair with sauteed green beans and some quickly-cooked quinoa seasoned and tossed with fresh thyme leaves. Cook an extra tenderloin or save leftovers to have over baby greens or a favorite whole grain for a portable lunch.
Reduced-calorie pancake syrup
½ tsp, freshly ground
Uncooked lean pork tenderloin
2½ 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.