6 tbsp low-sodium soy sauce
1/4 cup no sugar added apple juice
1 tbsp Splenda brown sugar blend
2 tbsp cider vinegar
1/2 tsp red pepper flakes
sprinkling of freshly ground black pepper
2 tbsp sliced green onions, optional
nonstick cooking spray
Combine the soy sauce, apple juice, Splenda, vinegar, and red pepper flakes together in a bowl; stir until well blended. Divide mixture in half and set 1/2 aside.
Place the tenderloin in a pie plate or shallow dish; pour half the above mixture over the meat. Cover tightly with plastic wrap and allow to marinate at least 15 minutes but up to overnight, refrigerated. Turn often during the 15 minutes.
Preheat oven to 425 degrees.
Spray a baking sheet or pan with nonstick cooking spray.
Remove tenderloin from the marinade and throw out the marinade.
Place the meat on the prepared pan and sprinkle black pepper over the tenderloin. Bake at 425 degrees about 25 minutes or until cooked through. Remove to cutting board and allow to set for 5 minutes before slicing to serve.
While meat rests, place the reserved sauce mixture in a small pan or skillet. Bring to a boil over high heat and boil until reduced to about 1/4 cup. Scrape bottom and sides of pan frequently during cooking.
Arrange sliced pork on meat platter and pour sauce overall. Sprinkle the green onions over the meat and sauce.
Yield: 4 servings
Note: This is a stock photo and it is two tenderloins.
Used for reference only.
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