Low Carb Jamaican Pork Tenderloin Roast
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
16 oz. pork tenderloin11 T apricot nectar, unsweetened, divided1/3 cup thinly sliced green onion3 T gluten-free soy sauce or tamari sauce2 T olive oil1 T grated fresh ginger root1/4 tsp. ground cinnamon1/4 tsp. cayenne pepper
Place the pork in a large seal-able plastic bag. In a medium bowl, whisk together 1/2 cup nectar, green onion, soy sauce, oil, ginger root, cinnamon, and cayenne. Pour mixture into the bag, seal tightly, and refrigerate at least 4 hours to overnight, rotating the bag occasionally.
Preheat oven to 450 degrees. Place the marinated pork directly on a nonstick baking pan. Discard the bag and marinade. Roast for 20 minutes or until cooked through, but very slightly pink in the middle. Allow to stand at least 5 minutes before slicing.
Cut the pork into 24 slices. Fan out 6 slices per plate. Drizzle with remaining nectar and garlic with green onion, if desired.
Serving Size: 6 slices
Number of Servings: 4
Recipe submitted by SparkPeople user LAURIESTROUPE.
Preheat oven to 450 degrees. Place the marinated pork directly on a nonstick baking pan. Discard the bag and marinade. Roast for 20 minutes or until cooked through, but very slightly pink in the middle. Allow to stand at least 5 minutes before slicing.
Cut the pork into 24 slices. Fan out 6 slices per plate. Drizzle with remaining nectar and garlic with green onion, if desired.
Serving Size: 6 slices
Number of Servings: 4
Recipe submitted by SparkPeople user LAURIESTROUPE.
Nutritional Info Amount Per Serving
- Calories: 275.2
- Total Fat: 12.0 g
- Cholesterol: 87.5 mg
- Sodium: 726.2 mg
- Total Carbs: 7.7 g
- Dietary Fiber: 0.5 g
- Protein: 32.1 g
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