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 just as good! 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 pound lean pork tenderloin, use two 1 1/4-pound pieces

Instructions


1. 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.
2. 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. Yields about 4 ounces of meat per serving.