Hello all,

I made this one for dinner tonight and it was YUMMY!!!!!

Pork Tenderloin with Maple Pan Juices
Courtesy of: Cooking Light
Servings: 4
Points Per Serving: 4

1/3 diced onion
1/4 cup fresh orange juice, divided
1/4 cup maple syrup, divided
2 tbsp. sake (rice wine)
2 tbsp. low-sodium soy sauce
1/8 tsp. black pepper
2 garlic cloves, minced
1 1-lb. pork tenderloin
cooking spray
1/3 cup fat-free less-sodium chicken brothe

Combine onion, 2 tbsp. juice, 2 tbsp. syrup, sake, soy sauce, pepper and garlic in a large ziploc bag. Trim fat from pork. Add pork to bag; seal and marinate in refrigerator 2 hours.

Preheat oven to 400.

Heat a 9-inch heavy ovenproof skillet coated with cooking spray over medium-high heat. Remove pork from bag, reserving marinade. Add pork to pan, cook 5 minutes, browning on all sides. Insert meat thermometer into thickest part of pork. Place pan in oven, bake at 400 for 30 minutes, or until meat registers 160. Remove pork from pan. Set aside, and keep warm.

Combine 2 tbsp. juice, 2 tbsp. syrup, reserved marinade, and broth in a small bowl. Add syrup mixture to pan, and place over medium-high heat, scraping pan to loosen browned bits. Bring to a boil, reduce heat, and simmer 5 minutes or until slightly thick. Serve sauce with pork. (Serving size - 3 oz. pork and 2 tbsp. sauce).

Nutrition per Serving:
Calories: 204
Fat: 3 g
Fiber: .3 g
Sodium: 293 mg


P.S. I did this all in separate pans, as I do not have an ovenproof skillet, and it came out great!