Homemade barbecue sauce glazes lean pork tenderloins in this simple dish. Serve with black beans and rice.

Makes 6 servings

ACTIVE TIME: 30 minutes

TOTAL TIME: 50 minutes

EASE OF PREPARATION: Easy

2 teaspoons extra-virgin olive oil, divided
1/2 small onion, finely chopped
1 jalapeño pepper, seeded and finely chopped
1 clove garlic, finely chopped
1/4 cup molasses
1/4 cup cider vinegar
2 tablespoons Dijon mustard
2 teaspoons reduced-sodium soy sauce
2 3/4-pound pork tenderloins, trimmed
Freshly ground pepper to taste

1. Preheat oven to 425°F. Heat 1 teaspoon of the oil in a medium saucepan over medium heat. Add onion, jalapeño and garlic; sauté until softened, 2 to 3 minutes. Add molasses, vinegar, mustard and soy sauce; reduce heat to low and simmer, stirring occasionally, until quite thick, about 7 minutes.
2. Rub tenderloins generously with black pepper. Heat the remaining 1 teaspoon oil in a medium ovenproof skillet over medium-high heat. Add the tenderloins and cook, turning, until well browned on all sides, 2 to 3 minutes.
3. Brush the pork generously with some of the barbecue sauce. Place the skillet in the oven and roast for 7 minutes. Turn over the tenderloins and brush them with remaining sauce and roast for 7 to 8 minutes more, or until the internal temperature is 160°F. Let the pork rest for 5 minutes. Carve into 3/4-inch-thick slices and serve.

NUTRITION INFORMATION: Per serving: 292 calories; 8 g fat (2 g sat, 4 g mono); 124 mg cholesterol; 12 g carbohydrate; 40 g protein; 0 g fiber; 226 mg sodium; 933 mg potassium.


Nutrition bonus: Selenium (82% daily value), Potassium (27% dv), Zinc (26% dv), Magnesium (21% dv), Iron (17% dv).

1 Carbohydrate Serving