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Seasoned Pork Tenderloin (WW)
Nb persons: 0
Yield: about 4 ounces of meat per serving
Preparation time:
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| 1/2 c. | reduced-calorie 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 | black pepper, freshly ground |
| 2 1/2 pounds | uncooked lean pork tenderloin, use two 1 1/4 pound pieces |
In a large zip closed plastic bag, combine syrup and spices. Trim pork of visible fat and cut each tenderloin in half, widthwise. Add tenderloin 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 (or grill). Place tenderloins in a roasting pan and pour marinate 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 for 5 minutes before slicing. Yields about 4 ounces of meat per serving.
WW points - 4; 8 servings.
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