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
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.
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!
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Hi! I'm Christina, the chief cook and bottle washer at It's a Keeper. I love to cook and am a self proclaimed recipe hoarder who reads cook books cover to cover like most people read a juicy novel. Join me as I cook and bake my way through the pile of recipes that I've collected. Read more.
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