Recipe by Bonny Reichert
2 tbsp tamari
2 tbsp balsamic vinegar
2 tbsp maple syrup
2 to 3 375-g pork tenderloin
2 tbsp grainy mustard
salt, to taste
black pepper, to taste
In a bowl, combine soy sauce, balsamic vinegar and maple syrup. Set aside.
Along the top of each tenderloin, make diagonal cuts about 1⁄4 in (0.5 cm) deep and rub the surface with a little vegetable oil. Place tenderloins in a shallow roasting pan or baking sheet and, using a basting brush, paint all sides of the meat thoroughly with about half of the soy sauce mixture. Let meat sit in the fridge for 15 minutes, if you have 15 minutes (if not, don't bother).
Preheat oven to 350°F (180°C). Brush meat with mustard and another coat of the soy sauce mixture. Sprinkle with salt and pepper. If you find the sauce has puddled in the baking pan, soak some up with a paper towel so it doesn't burn in the oven.
Roast in the oven for 17-20 minutes or until an inserted meat thermometer registers 160°F (70°C). Let meat stand 5-10 minutes before slicing. Serve with mashed or roasted potatoes and maybe some sautéed apples.
Makes 8 servings.
In a serving: 141 calories, 25.3 g protein, 3 g fat, 1.6 g carbohydrates