HG's Crazy Glazy Roast Pork Tenderloin

By sunitagt

PER SERVING (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 -- PointsPlus® value 5*

Ingredients

• Marinade
• 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
• Pork
• One 1-lb. raw pork tenderloin, trimmed of excess fat
• Glaze
• 1/4 cup jellied cranberry sauce
• 1/4 cup low-sugar apricot jam
• 2 tbsp. seasoned rice vinegar
• 1 tbsp. balsamic vinegar

Details

Servings 4
Adapted from hungry-girl.com

Preparation

Step 1

In a small bowl, combine marinade ingredients; stir until sugar has mostly dissolved. Place pork and marinade in a large sealable plastic bag; remove as much air as possible and seal. Gently knead marinade into meat through the bag. Refrigerate for 1 hour.

Preheat oven to 425 degrees. In a medium microwave-safe bowl, combine glaze ingredients. Whisk well and set aside.

Bring an oven-safe skillet sprayed with nonstick spray to high heat on the stove. 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. Return skillet to the oven and bake until pork center reaches 145 degrees, 5 - 10 minutes.

Remove pork from the skillet and let rest for 10 minutes. Warm remaining glaze in the microwave, about 30 seconds.

Slice pork and serve with remaining glaze, about 2 tbsp. per serving.