WW Points per Serving: 8
The spices in this low-fat pork tenderloin make it taste great - marinate it overnight for an even deeper flavor.
1/2 cup - 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 - Lean Pork Tenderloin, use two 1 1/4-pound pieces
Combine syrup, dry mustard, cloves, ginger, salt, cinnamon, and pepper in a large zip-close plastic bag. 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 5 minutes before slicing.