Spice Rubbed Mango Glazed Pork Tenderloin Weight Watchers Recipes
WEIGHT WATCHERS MAPLE-MUSTARD PORK TENDERLOIN WITH CARAMELIZED
Make and share this Weight Watchers Maple-Mustard Pork Tenderloin With Caramelized recipe from Food.com.
Provided by Miss V
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425ºF.
- Trim fat from pork. Place pork on a broiler pan coated with cooking spray.
- Combine mustard, 2 tbsp maple syrup, rosemary, salt and pepper in small bowl; brush over pork.
- Insert meat thermometer into thickest part of pork. Bake at 425ºF for 25 minutes or until thermometer registers 160ºF.
- While pork is baking, heat nonstick skillet over medium-high heat untilpar hot. Add apples, and saute 5 minutes or until lightly browned. Reduce heat to low, and add 4 tbsp maple syrup.
- Simmer 10 minutes or until apples are tender, stirring occasionally.
- Cut pork crosswise into slices; spoon cooked apples over pork.
SPICE-RUBBED MANGO-GLAZED PORK TENDERLOIN (WEIGHT WATCHERS)
Make and share this Spice-Rubbed Mango-Glazed Pork Tenderloin (Weight Watchers) recipe from Food.com.
Provided by Chesska
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Spray the grill with nonstick cooking spray. Preheat the grill to medium-high or prepare a medium-high fire.
- To make the glaze, stir together the chutney and the rum in a cup.
- To make the rub, combine the cinnamon, allspice and salt in a cup. Spread the rub all over the pork, then lightly spray with nonstick spray. Place the tenderloin on the grill rack and grill, turning, 10 minutes.
- Continue to grill the pork, turning and brushing with the glaze, until pork reaches 160 F (70 C). Transfer to a cutting board and let rest for 5 minutes. Cut into 12 slices.
Nutrition Facts : Calories 148, Fat 4, SaturatedFat 1.4, Cholesterol 73.7, Sodium 495.3, Carbohydrate 1.2, Fiber 0.7, Protein 23.5
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- In a small bowl, combine salt, garlic, oregano, thyme, cumin and coriander; rub all over surface of pork.
- Coat a large nonstick skillet with cooking spray and heat over high heat; brown pork on all sides, turning every 3 to 4 minutes with tongs.
- Transfer pork to prepared pan; roast until pork reaches an internal temperature of 145ºF, about 5 to 10 minutes. Let rest at least 3 minutes before thinly slicing. Yields about 3 ounces per serving.
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- Slice pork crosswise into 3/4-inch-thick medallions, leaving narrow "tail" portion 1-inch-thick. Press each medallion with heel of your hand to flatten slightly. Season both sides with salt and pepper, and rub surface with about 1 teaspoon of the olive oil so all surfaces are lightly coated. Set aside.
- In a medium bowl, combine the mango, cilantro, green parts of the green onion (reserve white parts), lime zest, lime juice and red pepper. Add remaining 1 teaspoon olive oil, and salt to taste.
- Heat a medium skillet (preferably cast iron or non-stick) over medium-high heat. When hot, sauté the pork medallions in a single layer (do this in batches if necessary), until browned and just cooked through, 2 to 3 minutes per side. (You may cut one medallion to check for doneness; there should be a trace of pink.) Transfer pork to a plate to rest.
- Return the skillet to medium heat, add the reserved white scallions, and sauté for 1 minute. Add the orange juice, scrape bottom of skillet with a wooden spoon, and bring to a boil. Boil until slightly syrupy, another minute. Return the pork to the skillet, turning to reheat and coat with glaze. Serve immediately, drizzling any remaining glaze over the top and putting the salsa on the side.
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- In a large zip-close plastic bag, combine syrup, dry mustard, cloves, ginger, salt, cinnamon and pepper. Trim pork of all visible fat and cut each tenderloin in half widthwise. Add tenderloins to plastic bag, squeeze out air and seal bag; turn to coat tenderloins. Place bag on a plate and refrigerate on bottom shelf, turning bag occasionally, at least 2 hours or overnight.
- Preheat broiler. Place tenderloins in a roasting pan and pour marinade over them. Broil 5 inches from heat until pork reaches an internal temperature of 145°F, about 5 minutes per side. Let stand at room temperature for at least 3 minutes before slicing. Yields about 4 ounces pork per serving.
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- Spray the grill rack with nonstick spray. Preheat the grill to medium-high or prepare a medium-high fire.
- To make the rub, combine the cinnamon, allspice, and salt in a cup. Spread the rub all over the pork, then lightly spray with nonstick spray. Place the tenderloin on the grill rack and grill, turning, 10 minutes.
- Continue to grill the pork, turning and brushing with the glaze, until an instant-read thermometer inserted into the center of the pork registers 160°F for medium, about 10 minutes longer. Transfer to a cutting board and let rest 5 minutes. Cut into 12 slices. Yields 3 slices pork per serving.
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