Easter Pork Tenderloin

By á-170456

Ingredients

• 1/2 cup reduced-calorie pancake syrup
• 1 teaspoon dry mustard
• 1 teaspoon ground cloves
• 1 teaspoon ground ginger
• 1 teaspoon table salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon freshly-ground black pepper
• 2 1/2 pounds lean pork tenderloin (use two 1 1/4-lb pieces)

Preparation

Step 1

Combine syrup, dry mustard, cloves, ginger, salt, cinnamon, and pepper in a large zip-close plastic bag. 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 160 degrees, about 6 minutes per side. Let stand at room temperature 5 minutes before slicing.

This recipe yields 8 servings; about 4 ounces of meat per serving.

Points® Value: 4