Seasoned Pork Tenderloin (Venison)

By KimberlyB

Ingredients

• 1/2 c reduced-caleorie pancake syrup
• 1 tsp dry mustard
• 1 tsp ground cloves
• 1 tsp ground ginger
• 1 tsp table salt
• 1/2 tsp ground cinnamon
• 1/2 tsp freshly ground black pepper
• 2 1/2 lb uncooked lean pork tenderloin ( I used vension and works great)

Preparation

Step 1

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 widethwise. 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 overnigh.

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' , about 5 minutes per side. Let stand at room temperature for at least 3 minutes before slicing. Yields about 4 ounces pork per serving.