Crazy Glazy Roast Pork Tenderloin

By Hester

Loads of flavor without tons of calories and fat. This pork dish is so good.

Ingredients

• 2 tbsp. reduced-sodium/lite soy sauce
• 1 tbsp. Worcestershire sauce
• 1 tbsp. Dijon mustard
• 2 tsp. brown sugar (not packed)
• 1 tsp. crushed garlic
• 1/2 tsp. ground ginger
• One 1-lb. raw pork tenderloin, trimmed of excess fat
• 1/4 cup jellied cranberry sauce
• 1/4 cup low-sugar apricot preserves
• 2 tbsp. seasoned rice vinegar
• 1 tbsp. balsamic vinegar

Details

Adapted from caloriecount.about.com

Preparation

Step 1

To make the marinade, in a small bowl, mix first six ingredients until sugar has mostly dissolved.

Place pork and marinade in a large sealable plastic bag; remove air and seal. Gently knead marinade into meat through the bag. Marinate in the fridge for 1 hour.

Preheat oven to 425 degrees.

In a microwave-safe bowl, combine cranberry sauce
, apricot preserves
, seasoned rice vinegar, and balsamic vinegar. Whisk well.

Bring an oven-safe skillet sprayed with nonstick spray to high heat. Add pork and discard excess marinade. Evenly sear meat, rotating it occasionally, until dark on all sides, about 5 minutes total.

Place skillet in the oven and bake for 10 minutes. Spoon 
1/3rd of the glaze (about 1/4 cup) over the meat. Bake until pork center reaches 145 degrees, 5 - 10 minutes.

Remove pork from skillet and let rest for 10 minutes. Microwave remaining glaze for 30 seconds, or until warm.

Slice pork and serve with warm glaze, about 2 tbsp. per serving. YUM!


1/4th of recipe (about 3.25 oz. cooked pork with 2 tbsp. glaze): 217 calories, 4g fat, 560mg sodium, 18g carbs, <0.5g fiber, 14g sugars, 24g protein