Hands-On Time: Oven: 0 mins
Cook Time: Oven: 20-25 mins
Thaw completely in refrigerator.
Preheat oven to 400°F. Remove pork from the bag and place in a casserole dish that has been well sprayed with non-stick spray. For best results use your smallest casserole dish where the pork fits in but doesn’t have large open surfaces still exposed (this minimizes chance of the sauce spreading too thin and burning).
Heat the sauce in either a small skillet or the microwave (at 20 second intervals) until butter is just melted. Stir sauce and then pour completely over tenderloin/s. Bake for 10 mins and then turn pork over and baste with glaze from pan. Cook for an add’l 10-15 mins or until temp of 155°F. Let pork sit for 5-10 mins before slicing. Slice into ¼” slices at an angle and drizzle pan juices on top. Serve with Chef cut veggie medley.
Calories: 295 Total Fat: 11g Sat fat: 5g, Cholesterol: 107mg, Sodium: 113mg, Carbs: 18g, fiber 1g, sugar 17g, protein: 30g. Veggie blend (for 2/3 cup): Calories 35, no fat, Sodium: 40mg, Carbs: 7g, Fiber 3g, Protein: 2g.