Thursday, February 11, 2010

Pork Tenderloin with Firecracker marinade

  • 1 lb pork tenderloin
  • 1/4 cup light barbecue sauce
  • 1 splenda
  • 1 tablespoons white wine vinegar
  • 1 tablespoons soy sauce
  • 1 teaspoon red pepper sauce (Louisiana hot sauce or tobasco)
  • 2 tablespoons olive or vegetable oil
  • 1 tablespoon balsamic vinegar
  • Salt, to taste
  • 2 tsp garlic powder

1. In resealable food-storage plastic bag, mix barbecue sauce, splenda, the white wine vinegar, soy sauce, pepper sauce, balsamic vinegar and garlic. Add pork; turn to coat. Seal bag and refrigerate, turning pork occasionally, at least 2 hours but no longer than 12 hours.
2. Preheat oven to 375.
3. Spray a cooking dish with cooking spray and add the pork and marinade. Bake for 40-45 minutes, occasionally spooning the marinade over pork.
4. Cut pork into slices.

Makes 4 Servings

Calories 125
Fat 4g
Cholesterol 59mg
Sodium 528mg
Potassium 10mg
Carbs 2.5 mg
Sugars 2g
Protein 21g

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