Bourbon Pork Tenderloin
Serve with a Green Salad

Serves 6 - 5 1/2 ounce servings or
8 - 4 ounces servings

2 (1-pound) pork tenderloins
1/4 cup firmly packed dark brown sugar
1/4 cup minced green onions
1/4 cup bourbon
1/4 cup light soy sauce
1/4 cup Dijon mustard
1/2 teaspoon freshly ground pepper
1/2 teaspoon cornstarch

Remove silver skin from tenderloins, leaving a thin layer of fat. Combine brown sugar and next 5 ingredients in a large zip-top plastic freezer bag; add pork. Seal bag, and chill 8 to 18 hours, turning bag occasionally. Remove pork from marinade, reserving marinade.

Preheat grill to 350° to 400° (medium-high) heat. Grill pork, covered with grill lid, 8 minutes on each side or until a meat thermometer inserted into thickest portion registers 155°. Remove from grill, and let stand 10 minutes.

Meanwhile, combine reserved marinade and cornstarch in a saucepan. Bring to a boil over medium heat; cook, stirring constantly, 1 minute. Cut pork diagonally into thin slices, and arrange on a serving platter; drizzle with warm sauce.

Per Serving (4 ounces): 192 Calories; 4g Fat (22.4% calories from fat); 1g Saturated Fat; 25g Protein; 8g Carbohydrate; trace Dietary Fiber; 74mg Cholesterol; 456mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fat; 1/2 Other Carbohydrates.

Per Serving (5 1/2 ounces): 256 Calories; 6g Fat (22.4% calories from fat); 2g Saturated Fat; 33g Protein; 11g Carbohydrate; trace Dietary Fiber; 98mg Cholesterol; 609mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fat; 1/2 Other Carbohydrates.

 

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