WEIGHT WATCHERS PORK TENDERLOIN RECIPE RECIPES
PORK TENDERLOIN WITH SPICED HONEY | RECIPES | WW USA
Pork tenderloin is a wonderfully lean and flavorful cut of meat. It also cooks quickly and loves to be seasoned with warm spices, like the cinnamon and ginger here. Be sure to trim the sliver skin and extra fat from the pork before roasting. The garlic adds a little earthiness, and the honey sweetens it and helps to form a glossy glaze. Pork is considered done when it reaches 145°F. It can still be a little pink in the center, but do not worry. It is completely safe to eat.
Provided by WEIGHTWATCHERS.COM
Categories Dinner
Total Time 30 minutes
Prep Time 5 minutes
Cook Time 25 minutes
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400°F. Line a small roasting pan or sheet pan with foil. In a small bowl, stir the honey, oil, cinnamon, garlic, ginger, and salt. Trim the pork and pat dry. Arrange the pork in the prepared pan and brush all over with the honey. Roast for 10 minutes. Brush any pan juices over the pork. Continue to roast until an instant-read thermometer registers 145°F when inserted into the thickest part, about 15 minutes more. Let rest for 5 minutes before slicing.
- Serving size: 4 oz
Nutrition Facts : Calories 55 kcal
REUBEN STUFFED PORK TENDERLOIN - SKINNYTASTE
This Rueben Stuffed Pork Tenderloin is stuffed with all the elements of a classic Reuben sandwich – pastrami, sauerkraut, Thousand Island dressing and Swiss cheese!
Provided by Gina
Categories Dinner
Total Time 45 minutes
Prep Time 10 minutes
Cook Time 35 minutes
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F.
- Cut a lengthwise slit down the center of the tenderloin to within 1/2- inch of bottom (careful not to cut all the way through). Open tenderloin so it lies flat. On each half, make another, lengthwise slit down the center to within 1/2-inch of bottom; cover with plastic wrap.
- Flatten to 1/4-in. thickness with a mallet.
- Remove plastic wrap; spread the Thousand Island along one side of the pork. Layer the pastrami on top, then the Swiss cheese and sauerkraut along the center of the pork.
- Roll up pork jelly-roll style, starting with a long side. Tie the roast at 2-inch intervals with kitchen string each about 12-inches long, then rub the pork with olive oil.
- Combine the garlic powder, salt and caraway seeds in a small bowl; rub the mixture over the pork.
- Place on a rack in a shallow baking pan; bake, uncovered, at 425° until a meat thermometer reads 160°, about 35 minutes.
- Transfer to a serving platter or cutting board. Let it stand 10 minutes before removing string and slicing. Slice into 8 pieces.
Nutrition Facts : ServingSize 2 slices, Calories 250 kcal, CarbohydrateContent 4 g, ProteinContent 34 g, FatContent 11 g, CholesterolContent 106 mg, SodiumContent 667 mg, SugarContent 3 g
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