Easter Pork Tenderloin
For those of us looking for a ham alternative this Easter, the Sisterhood has dug this one up for you! I’ve never tried this recipe, but it sounds wonderful and best of all, EASY!!! Who doesn’t love easy when you’re planning a dinner, getting Easter baskets ready, eggs dyed, going to church, etc.
Easter Pork Tenderloin from Weight Watchers
main meals
POINTS® Value: 4
Servings: 8
Preparation Time: 20 min
Cooking Time: 12 min
Level of Difficulty: Easy
Who needs a fattening Easter ham? The spices in this low-fat pork tenderloin make it taste even better. Marinate overnight for deeper flavor.
Ingredients
1/2 cup(s) 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 pound(s) lean pork tenderloin, use two 1 1/4-pound pieces
Instructions
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.
Category: Main Course
