Makes 4 Servings
1 pound pork tenderloin
1/4 cup water
2 tablespoons tomato paste
1 tablespoon orange juice concentrate
2 1/2 teaspoons chili powder
1 tablespoon SPLENDA No Calorie Sweetener, Granulated
1 teaspoon white vinegar
1/8 teaspoon salt
1 (14 ounce) package frozen vegetable blend
Preheat oven to 425 degrees F. Rinse pork loin and pat dry. Set aside.
Mix water, tomato paste, orange juice concentrate, chili powder, salt, SPLENDA® Granulated Sweetener, and white vinegar in a small mixing bowl.
Place pork loin in a 13X9-inch pan. Cover with half of the glaze. Bake 15 minutes in preheated 425 degrees F oven.
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 or meat thermometer registers 155 degrees F.
Let roast stand for 10 minutes before slicing. This allows juices to settle in the meat creating a juicier cut of meat. Double the glaze recipe to make extra glaze for dipping or sauce.
Total Fat: 6g
Saturated Fat: 2g
Total Carbs: 18g
Dietary Fiber: 5g