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1 pork tenderloin (approx. 1 lb, 500 g)
1/4 cup (60 mL) water
2 tbsp (30 mL) tomato paste
1 tbsp (15 mL) orange juice concentrate
2 1/2 tsp (12 mL) chili powder
1 tbsp (30 mL) SPLENDA® No Calorie Sweetener Granulated
1 tsp (5 mL) white vinegar
1/8 tsp (1/2 mL) salt
1 package (14 oz., 400 g) frozen vegetable blend
Preheat oven to 425°F (220°C). Rinse pork loin and pat dry. Set aside.
Mix in a small bowl, the water, tomato paste, orange juice concentrate, chili powder, salt, SPLENDA® Granulated, and white vinegar.
Place pork loin in a 13X9 in. pan. Cover with half of the glaze. Bake 15 minutes.
Remove pork loin from oven. Cover with remaining glaze. Place vegetables around pork loin. Bake an additional 15 minutes or until the vegetables are hot and the pork loin is completely cooked.*
(*Pork loin is completely cooked when poked with a fork in the thickest section of the loin and juice runs clear.)
Double the glaze recipe to make extra glaze for dipping or sauce.
Amount per Serving:
Serving Size: 8 oz. (225 g)
Total Calories: 300
Calories from Fat: 70
Total Fat: 8 g
Saturated Fat: 2.5 g
Cholesterol: 105 mg
Sodium: 220 mg
Total Carbohydrate: 19 g
Dietary Fiber: 5 g
Sugars: 2 g
Protein: 39 g