PER SERVING (1/4th of recipe, about 3.25 oz. cooked pork with 2 tbsp. glaze): 217 calories, 4g fat, 560mg sodium, 18g carbs, <0.5g fiber, 14g sugars, 24g protein -- PointsPlus® value 5*
Since the centerpiece of a big dinner is frequently a roasted meat dish, we decided to put our own spin on a decadent meaty entrée. This is one fruity, savory showstopper!
2 tbsp. reduced-sodium/lite soy sauce
1 tbsp. Worcestershire sauce
1 tbsp. Dijon mustard
2 tsp. brown sugar (not packed)
1 tsp. crushed garlic
1/2 tsp. ground ginger
One 1-lb. raw pork tenderloin, trimmed of excess fat
1/4 cup jellied cranberry sauce
1/4 cup low-sugar apricot jam
2 tbsp. seasoned rice vinegar
1 tbsp. balsamic vinegar
In a small bowl, combine marinade ingredients; stir until sugar has mostly dissolved. Place pork and marinade in a large sealable plastic bag; remove as much air as possible and seal. Gently knead marinade into meat through the bag. Refrigerate for 1 hour.
Preheat oven to 425 degrees. In a medium microwave-safe bowl, combine glaze ingredients. Whisk well and set aside.
Bring an oven-safe skillet sprayed with nonstick spray to high heat on the stove. Add pork and discard excess marinade. Evenly sear meat, rotating it occasionally, until dark on all sides, about 5 minutes total.
Place skillet in the oven and bake for 10 minutes.
Spoon 1/3rd of the glaze (about 1/4 cup) over the meat. Return skillet to the oven and bake until pork center reaches 145 degrees, 5 - 10 minutes.
Remove pork from the skillet and let rest for 10 minutes. Warm remaining glaze in the microwave, about 30 seconds.
Slice pork and serve with remaining glaze, about 2 tbsp. per serving. YUM!
MAKES 4 SERVINGS
HG Tip: If you're not sure if the skillet handle is oven-safe, wrap it in aluminum foil first.