Spiced Crusted Pork Tenderloin Cook Illustrated Weight Watcher F Food

SPICED PORK ROAST

Steps:

• Preheat the oven to 400 degrees F.
• In a small bowl, mix together the mustard, chili powder, cumin, allspice, oregano, brown sugar, and garlic. Place the pork in a 9 by 13-inch roasting pan. Spread the mustard mixture over the top and sides of the pork to form a crust. Add the onions, carrots, and chicken stock to the pan. Roast for 1 hour and 15 minutes or until a meat thermometer inserted into the thickest part of the pork registers 160 degrees F. Allow the pork to rest for 10 minutes before serving. Remove the vegetables and arrange on a serving platter. Season the pan juices with salt and pepper and pour into a small serving pitcher.
• To serve, slice the pork into 1/4-inch slices. Arrange the pork slices on the serving platter with the roasted vegetables and serve with the pan juices.
• Cook's Note: This recipe will also work using a 2 1/2 pound beef roast. Allow an extra 10 to 15 minutes of cooking time.

SPICED CRUSTED PORK TENDERLOIN-COOK ILLUSTRATED-WEIGHT WATCHER F

Steps:

• Turn all the gas burners to high, cover and heat the grill until hot, about 15 minutes. leave the primary burners on high and turn off the other burners. Adjust the primary burner as needed to maintain the grill temperature around 350 degrees.
• Meanwhile, combine the mustard seeds, cornmeal, coriander seeds, peppercorns, sugar and salt in a bowl, mixing well (This can be done a day ahead) Pat the pork tenderloins dry with paper towls. Place the cornstarch in a shallow dish. In a second shallow dish, whisk the egg whites together until foamy. Working with 1 tenderloin at a time, lightly coat with the cornstarch, dip in the egg whites and sprinkle evenly with the spice mixture, pressing gently to adhere. Transfer the tenderloins to a plate and lightly coat with vegetable oil spray. (This can be done in advance 2 - 4 hours before serving).
• Clean and oil the cooking grate. Plate the tenderloin on the hotter part of the grill and cook until browned on all sides, 6 - 8 minutes, turning as needed. Slide the tenderloins to the cooler part of the grill and continue to cook, covered, until the meat registers 140 to 145 degrees on an instand read thermometer, 6 - 12 minutes longer.
• Transfer the port to a carving board and let rest for 5 minutes. Cut into 1/4" thick slices and serve.

WEIGHT WATCHERS MAPLE-MUSTARD PORK TENDERLOIN WITH CARAMELIZED

Steps:

• Preheat oven to 425ºF.
• Trim fat from pork. Place pork on a broiler pan coated with cooking spray.
• Combine mustard, 2 tbsp maple syrup, rosemary, salt and pepper in small bowl; brush over pork.
• Insert meat thermometer into thickest part of pork. Bake at 425ºF for 25 minutes or until thermometer registers 160ºF.
• While pork is baking, heat nonstick skillet over medium-high heat untilpar hot. Add apples, and saute 5 minutes or until lightly browned. Reduce heat to low, and add 4 tbsp maple syrup.
• Simmer 10 minutes or until apples are tender, stirring occasionally.
• Cut pork crosswise into slices; spoon cooked apples over pork.

SPICE-CRUSTED GRILLED PORK TENDERLOIN

Steps:

• 1. PREPARE GRILL | Heat all burners on high for 15 minutes. Leave primary burner on high and turn other burner(s) off. (For charcoal grill, open bottom vent on grill. Light about 100 coals; when they are covered with fine gray ash, spread over half of grill. Set cooking grate in place and heat covered, with lid vent open completely, for 5 minutes.) Scrape and oil cooking grate.
• 2. COAT PORK | Meanwhile, pat pork dry with paper towels. Combine mustard seeds, coriander seeds, peppercorns, sugar, salt, and cornmeal on rimmed baking sheet. Place cornstarch in large bowl. Beat egg whites in second large bowl until foamy. One at a time, coat tenderloins lightly with cornstarch, dip in egg whites, and transfer to rimmed baking sheet to coat with spice mixture.
• 3. GRILL PORK | Spray tenderloins lightly with cooking spray and grill, -covered, over hot side of grill, turning occasionally, until browned all over, 6 to 8 minutes. Slide pork to cooler side of grill and continue to cook, covered, until meat registers 145 degrees, 6 to 12 minutes longer. Transfer pork to carving board, tent with foil, and let rest 5 -minutes. Slice and serve.