Friday, April 26, 2013

Weight Watchers Balsamic Pork Tenderloin

As I promised, I would share the Weight Watchers Balsamic Pork Tenderloin receipe.  The pork was absolutely fabulous and only 5 points!  You can't beat that. 

For the recipe, you will need the following:

2 Tbsp balsamic vinegar
1 Tbsp olive oil
1 Tbsp fresh thyme, fresh chopped (I used dried)
2 tsp Dijon mustard
2 cloves garlic, minced
½ tsp black pepper
1 pound uncooked lean pork tenderloin, trimmed of all fat
2 medium uncooked shallots, minced
10 oz fresh spinach, baby leaves
¼ tsp table salt
Combine the vinegar, 2 teaspoons of the oil, the thyme, mustard, garlic, and pepper in a large zip-close plastic bag; add the pork. Squeeze out air and seal bag; turn to coat pork. Refrigerate at least 4 hours or up to 24 hours.
Preheat the oven to 475°F. Spray a small roasting pan with nonstick spray.
Remove the tenderloin from the marinade; discard the marinade. Spray a nonstick skillet with nonstick spray and set over medium-high heat. Add the pork and cook, turning occasionally, until browned, about 5 minutes. Transfer to the roasting pan. Roast until an instant-read thermometer inserted into the thickest part of the pork registers 160°F for medium, about 20–25 minutes. Transfer the pork to a carving board, let stand 10 minutes, then cut into 16 slices.
I did not do these last steps because I am not a huge fan of cooked spinach.  I served the pork over white rice. 
Meanwhile, heat the remaining 1 teaspoon oil in a nonstick skillet over medium-high heat. Add the shallots and cook until softened, about 2 minutes. Add spinach and salt, and cook, about 3–4 minutes. Serve with the pork. Yields 4 slices pork with 1⁄2 cup spinach per serving.

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