1 lb pork tenderloin
1/4 cup water
2 tbsp tomato paste
1 tbsp frozen orange juice concentrate
2 1/2 tsp chili pwder
1 tbsp Splenda® no calorie granulated sweetener
1 tsp white vinegar
1/8 tsp salt
1 (14 oz) bag frozen vegetable blend
1. Preheat oven to 425 F. Rinse pork loin and pat dry. Set aside.
2. Mix water, tomato paste, orange juice concentrate, chili powder, salt, Splenda® and vinegar in a small mixing bowl.
3. Place pork loin in a 13 X 9 inch pan. Cover with half the glaze. Bake 15 minutes in oven.
4. Remove meat from oven. Cover with remaining glaze. Place vegetables around meat. Bake an additional 15 minutes or until the vegetables are hot and the pork is completely cooked.
Yield: 4 Servings