Everywhere I go, I find myself in conversations about food. I also find myself scribbling down recipes on scraps of paper, backs of envelopes or, even napkins. I can’t help myself. I think I have an addiction.
This recipe is from one of those instances. I was at church and, as usual, engrossed in a conversation about food. We were going back and forth about our go-to recipes. You know, the ones that you end up making about once a week! My friend was telling me about a great pork tenderloin recipe that was super simple and packed with flavor. That sure got my attention!
Compliments of It’s a Keeper
www.everydaytastes.com
1/2 cup reduced calorie pancake syrup
1 tsp dry mustard
1 tsp ground cloves
1 tsp ground ginger
1 tsp salt
1/2 tsp cinnamon
1/2 tsp pepper
2 1/2 pounds lean pork tenderloin (can use 2-1 1/4 pound loins)
In a large Zip-loc bag, combine first seven ingredients. Trim pork of all visible fat and cut each tenderloin in half, width-wise. Add pork to bag, squeeze out air and close. Make sure the pork is well coated. Refrigerate for at least 2 hours, but it can marinate as long as overnight.
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Adjust top oven rack so pan is five inches from broiler. Preheat broiler. Place tenderloins in a baking dish and pour marinade over them. Broil for six minutes and turn tenderloins over. Broil for six more minutes, or until internal temperature reaches 160 degrees. Let stand for 5 minutes before serving.
Is It a Keeper?
I cannot believe how easy this recipe was! It only took about 15 minutes to make it. I couldn’t even get my side dishes done before the pork was ready!
And, the flavor! Oh the flavor! It was cinnamony. And, gingery. And clovey. Mmmmm! So much flavor! We all loved it!
If you’re looking for a quick weeknight dinner idea, this is a great recipe to try! Thanks for sharing your recipe, Susie!
I wanted to let you know that I made this and we all loved it! I used real maple syrup and eliminated the salt. Good recipe! Thanks!
My family loves pork tenderloin. We always marinate it and grill it. It’s so easy and versatile, and the leftovers are always good for lunch the next day when mixed in a bowl with rice and veggies. Your marinade sounds great – we’ll ahve to try yours next time!
Wow – those flavors sound great! I suppose you could use pure maple syrup in place of the pancake syrup? I am bookmarking this one because we eat tons of pork tenderloin.
I don’t see why not — I would give it a try. Let me know how you make out, too!
Thanks for stopping by! 🙂
I love a good pork roast and this sounds delicious! Pinning this one so I don’t forget about it.
Yummm…I would totally make this any night 😉
We use maple syrup instead of pancake syrup. Do you think that would work in this dish?
Looks delicious and SUPER EASY! Can’t wait to try it!
This looks wonderful! I was actually looking for another pork tenderloin recipe so I am very excited to try this one. Thanks for sharing!!!