Easter Pork Tenderloin 4pts

By deanarrca

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 black pepper, freshly ground
• 2 1/2 lbs. lean pork tenderloin, use two 1 1/4-pound pieces

Details

Servings 8

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 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°F, about 6 minutes per side. Let stand at room temperature for 5 minutes before slicing. Yields about 4 ounces of meat per serving.

Nutritional Information:

POINTS® Value: 4