Pork Tenderloin Southern Style

Keith Ann Clotiaux (originally from EatingWell magazine)
Yield: 4 servings

Homemade barbecue sauce glazes lean pork tenderloins in this simple dish. Since you can now get such lean cuts of pork, this is a great way to take advantage of it. It goes great with the Black-Eyed Pea and Artichoke Salad [see Salad section] or just black beans and rice. As a bonus, this recipe has a mega-dose of potassium (19% daily value). (Dec 1996)

2 tsp olive oil
1/2 small onion, finely chopped
1 jalapeño pepper, seeded and finely chopped (optional)
1 clove garlic, finely chopped
1/4 cup molasses
1/4 cups cider vinegar
2 Tbsp Dijon mustard
2 tsp reduced-sodium soy sauce
2 3/4 lb pork tenderloins, trimmed of fat
Freshly ground black pepper to taste

Preheat oven to 425˚F. In a medium bowl, heat 1 tsp of the oil over medium heat. Add onions, jalapeño and garlic; sauté until softened, 2-3 minutes. 

Add molasses, vinegar, mustard and soy sauce. Reduce heat to low and simmer, stirring occasionally, until quite thick, about 7 minutes.

Rub tenderloins generously with black pepper. Heat the remaining 1 tsp oil in a medium oven-proof skillet over medium-high heat. Add the tenderloins and cook, turning, until well browned on all sides.

Brush the pork generously with the barbecue sauce. Place the skillet in the oven and roast, turning and basting with sauce every 5-7 minutes until cooked throughout. 

Let the pork rest for 5 minutes before carving. Serve with pan juices.

Per serving: 185 calories; 4g fat(1g sat, 2g mono); 74mg cholesterol; 12g carbohydrates; 24g protein; 0g fiber; 174mg sodium; 682mg potassium