Weight Watchers Maple Mustard Pork Tenderloin With Caramelized Recipes

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.

Steps:

• Combine all ingredients except the tenderloin; coat the tenderloin well with the sauce.
• Roast in a 375 degree oven for 20-30 minutes, basting occasionally, until the meat thermometer registers 155-160 degrees.
• Slice thinly.

Steps:

• Cut pork into 4 pieces and pound with a meat mallet to 1/4-in. thickness. In a shallow bowl, mix brown sugar, garlic and steak seasoning. Dip pork in brown sugar mixture, patting to help coating adhere., In a large skillet, heat butter over medium-high heat. Add pork; cook 2-3 minutes on each side or until tender.

Steps:

• Pat the tenderloins dry with paper towels.
• Combine the remaining ingredients in a bowl and stir. Add pork tenderloins and turn to coat well with marinade. Marinate for 15 minutes or as long as overnight.
• Heat a large cast iron skillet or grill pan over medium-high heat until smoking. (Alternately, heat a charcoal or gas grill to high; bank coals or turn off burner on one side.) Season tenderloins with salt and pepper. Brush pan with olive oil and add tenderloins; reduce heat to medium-low. Cook, turning tenderloins every 3 to 4 minutes, until deeply caramelized on all sides and until desired internal temperature, about 20 to 25 minutes. (You can also broil the tenderloins in the oven - about 10 minutes on one side, then turn and cook about 5 minutes on the other.)
• Remove and lightly tent with foil; let rest about 10 minutes before cutting into 1/4- to 1/2-inch slices.