Wednesday, September 16, 2009

Maple-Sage Roasted Pork Tenderloin

This recipe is compliments of "Cooking Light" in their November 2008 issue.

Review:I loved this pork roast, it had a subtle maple sage taste to it, and smelled delightful. The only problem was the house still smelled like maple the day after too!!

Served With: I served it with rosemary potato wedges and salad, both complimented it well, but my hubby did suggest trying mashed potatoes with it next time instead.

Any Alterations to the Recipe: I marinated the roast for 90 minutes rather than only 30.

Maple-Sage Roasted Pork Tenderloin
3 Tablespoons maple syrup
1/2 teaspoon crushed dried sage
1 1/2 teaspoon salt
3/4 teaspoon ppper
2 1/2 pound pork tenderloin
Cooking spray

Step 1: Combine the first 5 ingredients in a large zip-top plastic babg; seal and turn to coat. Marinate in refrigerator for 30 minutes.
Step 2: Pre heat the oven to 400 degrees
Step 3: Remove pork from bag. Place pork on a foil lined baking sheet coated with cooking spray. Bake at 400 degrees for 40 minutes or until a thermometer registers 155 degrees. Cover loosely with foil. Let stand 10 minutes before slicing.

A 3 ounce serving has 153 calories (24% from fat).

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