Glazed pork tenderloin

PersonalPoints™ per serving

Total 2 hr 20 min

Prep 10 min

Cook 10 min

Serves 8


  • Reduced-calorie pancake syrup  ½ cup(s)
  • Dry mustard  1 tsp
  • Ground cloves  1 tsp
  • Ground ginger  1 tsp
  • Table salt  1 tsp
  • Ground cinnamon  ½ tsp
  • Black pepper  ½ tsp, freshly ground
  • Uncooked lean pork tenderloin  2½ pound(s), use two 1 1/4-pound pieces


  1. 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.
  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 145°F, about 5 minutes per side. Let stand at room temperature for at least 3 minutes before slicing.

Serving size: Yields about 4 ounces pork per serving.

Glazed pork tenderloin

10 Minutes

10 Minutes

This is a 4 PersonalPoints knock-out version of a simple pork tenderloin recipe that is a must try!


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