Marinated pork tenderloin

Marinated Pork Tenderloin

One of my favorite cuts of meat.  It's super lean and really tender if you don't overcook it.  This recipe is slightly sweet.  It's adapted from allrecipes.com.  Here's the original link.  

1/4 c. soy sauce

1/4 c. brown sugar

2 TB red wine vinegar or balsamic vinegar

1 1/2 tsp dried  minced onion

1 tsp cinnamon

2 TB olive oil

1 pinch of garlic powder

2 pork tenderloins, 3/4 pound each.  

Combine all ingredients in a large ziploc bag.  Mush together to mix.  Add pork, seal and refrigerate for 6 - 12 hours.  

You can grill this over high heat outside until the temp measures 160.  I also grill inside with my broiler.  I turn on the broiler and place  on top rack of my oven and turn every few minutes.  Either way, it turns out great!

The marinade you can baste your meat, toss it, or heat it up to a boil and use it as a sauce on the side.  

NUTRITION:

Cooked pork tenderloin is about 1 point plus per ounce.  If you cook and use all the marinade with the pork, your points per serving (based on 4 servings) is 7.  One serving of meat would be about 4 ounces.  

If you're tossing the marinade and just eating the meat, add 1 point per 4 ounces of meat.