I made this yesterday. Really tasty and easy. I marinated it overnight. I also used regular maple syrup instead of the reduced fat. Doing that increases the point value per serving by 1.
I also made the Renovated Lemon Bars. They taste good, but I want to "go back to my test kitchen" and try them a different way.
Easter Pork Tenderloin
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 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 - 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.
Easter Pork 
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