Praline Pork Tenderloin
Nutritional Info
- Servings Per Recipe: 7
- Amount Per Serving
- Calories: 223.1
- Total Fat: 12.3 g
- Cholesterol: 66.1 mg
- Sodium: 270.5 mg
- Total Carbs: 7.8 g
- Dietary Fiber: 0.4 g
- Protein: 22.6 g
View full nutritional breakdown of Praline Pork Tenderloin calories by ingredient
Introduction
This is the best pork tenderloin I have ever tasted! I experimented a bit with the ingredients to make it lower in fat, calories, carbs, and sugar. My family loves this and it is easy to make and is great to serve for a dinner party. This is the best pork tenderloin I have ever tasted! I experimented a bit with the ingredients to make it lower in fat, calories, carbs, and sugar. My family loves this and it is easy to make and is great to serve for a dinner party.Number of Servings: 7
Ingredients
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Pork Tenderloin (recipe calculated for 1.7 lb. tenderloin) or almost 4 oz. per serving
3 TBSP butter
1/2 C sugar free maple flavored syrup
1/8 C dark brown sugar
1/4 C chopped pecans
Directions
Preheat oven to 350 degrees F.
Melt butter over medium heat in a large skillet until lightly browned, and add brown sugar, sugar free syrup, and pecans. Stir to combine and transfer to a small dish.
Brown pork tenderloin in skillet over medium high heat until browned on all sides. Transfer to baking dish and pour praline sauce over tenderloin. * Note - I reserve a small amount of the sauce to pour over the pork after I remove it from the oven.
Roast at 350ºF for 30 minutes, basting often, until internal temperature reaches 160ºF. Remove from oven and let it sit for about 10 minutes before slicing.
Slice into 1-inch slices and drizzle with remaining glaze to serve.
*Note - you could cut the calories, fat, carbs, and sugar a bit more by substituting the splenda brown sugar mix for the regular dark brown sugar and substituting a spread such as Smart Balance for the butter. I can't quarantee those results though as I haven't tried that.
Number of Servings: 7
Recipe submitted by SparkPeople user BONNIEBELLE2.
Melt butter over medium heat in a large skillet until lightly browned, and add brown sugar, sugar free syrup, and pecans. Stir to combine and transfer to a small dish.
Brown pork tenderloin in skillet over medium high heat until browned on all sides. Transfer to baking dish and pour praline sauce over tenderloin. * Note - I reserve a small amount of the sauce to pour over the pork after I remove it from the oven.
Roast at 350ºF for 30 minutes, basting often, until internal temperature reaches 160ºF. Remove from oven and let it sit for about 10 minutes before slicing.
Slice into 1-inch slices and drizzle with remaining glaze to serve.
*Note - you could cut the calories, fat, carbs, and sugar a bit more by substituting the splenda brown sugar mix for the regular dark brown sugar and substituting a spread such as Smart Balance for the butter. I can't quarantee those results though as I haven't tried that.
Number of Servings: 7
Recipe submitted by SparkPeople user BONNIEBELLE2.
Member Ratings For This Recipe
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M77355
