sweet and tangy pork tenderloin

[greysangel]

is this a CL recipe?

I pulled this out of an old folder I have and have no idea what the source is. It was really delicious, better than the bbq'd pork chops I love so much.

I made this last night with the soy glazed sweet potatoes from EW which were equally fabulous. I threw some spinach in with the yams...dynomite :D

j

[yorkshirepud]

I think this is a CL recipe. I think it's in my annuals. Let me check. I'm on the hunt for a pork tenderloin recipe for next week so this may fit the bill.

I'll be back!

[yorkshirepud]

Mmm, I guess not. I checked my annuals (2000 - 2003) and it's not there. I also checked CL Complete.

I know I've seen this recipe though.

[Vicanddi]

Care to share, when you get the chance? Sounds yummy, and I'm trying to cook more pork tenderloin. TIA! :)

[Grace]

Yes, it is a CL recipe. Here you go:

CookWare(tm) from Cooking Light(r)

Sweet-and-Tangy Roasted Pork Tenderloin

SOURCE: Cooking Light YEAR: Jan/Feb 2001 PAGE: 78

INGREDIENTS FOR 4 SERVINGS:
1/4 cup packed brown sugar
2 tablespoons cider vinegar
1 tablespoon tomato paste
1-1/2 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon black pepper
1 (1-pound) pork tenderloin, trimmed
Cooking spray

INSTRUCTIONS:
Cumin is one of our must-have spices. Here, it's combined with chili powder, vinegar, and the sweetness of brown sugar to create a zesty flavor. The pork can marinate for up to 24 hours, so you can prep it the night before your Sunday dinner. The creamy Mashed Potatoes With Blue Cheese and Parsley are a perfect accompaniment.

The Mashed Potatoes With Blue Cheese and Parsley recipe can be found in the Jan/Feb 2001 issue.

1. Combine first 6 ingredients in a shallow dish; add pork, turning to coat. Cover and marinate in refrigerator 1 hour.

2. Preheat oven to 450 degrees.

3. Remove pork from dish, reserving marinade.

4. Place pork on a broiler pan coated with cooking spray. Brush with reserved marinade. Insert a meat thermometer into thickest portion of pork. Bake at 450 degrees for 20 minutes or until thermometer registers 155 degrees (slightly pink). Remove from oven; cover and let stand 5 minutes. Yield: 4 servings (serving size: 3 ounces).

NUTRITIONAL INFORMATION:
CALORIES 193 (17% from fat); FAT 3.6g (sat 1.1g, mono 1.5g, poly 0.7g); PROTEIN 24.2g; CARB 15.4g; FIBER 0.6g; CHOL 74mg; IRON 2.4mg; SODIUM 74mg; CALC 29mg

[greysangel]

by golly that's it! :D

Thank you :) So that should be in my annual 02 right? So I can toss the stained piece of paper? ;)

j

[yorkshirepud]

I knew I'd seen it! How I didn't see it when I checked my 02 Annual I'll never know.

[Kuvy]

I wonder if I could make this in my new crockpot... Or if it needs a drier heat to get a caramelized-crust?

[Love to Run]

That is one of my favorite easy pork tenderloin recipes--because I always have the ingredients on hand. I served it to friends along with the blue cheese mashed potatoes and the dinner was a big hit.

Carole