Sweet-and-Tangy Roasted Pork Tenderloin


1/4 cup packed brown sugar
2 Tbs cider vinegar
1 Tbs tomato paste
1 1/2 tsp chili powder
1 tsp ground cumin
1/4 tsp freshly ground black pepper
1 lb pork tenderloin, trimmed

1. Combine all ingredients except pork in a gallon zip bag. Add pork, turning to coat. Refrigerate for 1 hour.

2. Preheat oven to 450°F.

3. Remove pork from bag, saving marinade.

4. Place pork on a broiler pan coated with nonstick cooking spray. Brush with reserved marinade. Insert a meat thermometer into the thickest portion of the pork. Bake for 20 minutes or until thermometer reaches 155°F. Remove from oven; cover and let stand for 5 minutes.

Servings: 3 (or 4 if you wish to have 3 ounce servings)

Nutrition Facts
Amount Per Serving

Calories 264
Calories From Fat (19%) 51
Total Fat 5.56g
Saturated Fat 1.84g
Cholesterol 98.28mg
Sodium 140.35mg
Potassium 721.80mg
Carbohydrates 20.60g
Dietary Fiber 0.81g
Sugar 18.41g
Net Carbohydrates 19.79g
Protein 32.28g

WW Points: 6

Recipe Source: Adapted slightly from Cooking Light

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3 Responses to “Sweet-and-Tangy Roasted Pork Tenderloin”

  1. postedAug 22, 2009 4:36 PM

    I can’t wait to make this – I just bought boneless pork chops this afternoon and I’ll use this recipe when I cook them.

    Thanks for the WW points :)

  2. postedFeb 16, 2015 11:20 AM

    I don’t have any cumin, is there a substitute seasoning or can I go without?

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