What a beautiful day it is! I sure love the sun!!! I hope everyone is having a great St. Patrick's day!
There have been an few members who have asked me about alcohol and POINT values. While I have pretty much no practical advice, accept, be sure to track your POINT values, I did run across this article at WeightWatchers.com that might be helpful. http://www.weightwatchers.com/util/art/index_art.aspx?tabnum=1&art_id=47521
Now this weeks meeting is great (as usual :). We are going to learn about monitoring ourselves. It is a great time to recommit ourselves to tracking or all other types of monitoring that we need to be doing. The Helpful Habit of Monitoring Yourself is a really valuable tool that will help you in every aspect our our quest to a healthy weight!
Please have a great week and see you in the meeting!!!
Easter Pork Tenderloin
|POINTS® Value: 4|
Preparation Time: 20 min
Cooking Time: 12 min
- 1/2 cup reduced-calorie pancake syrup
- 1 tsp dry mustard
- 1 tsp ground cloves
- 1 tsp ground ginger
- 1 tsp table salt
- 1/2 tsp ground cinnamon
- 1/2 tsp black pepper, freshly ground
- 2 1/2 pound lean pork tenderloin, use two 1 1/4-pound pieces
- In a large zip-close plastic bag, combine syrup, dry mustard, cloves, ginger, salt, cinnamon and pepper. Trim pork of all visible fat and cut each tenderloin in half widthwise. Add tenderloins to plastic bag, squeeze out air and seal bag; turn to coat tenderloins. Place bag on a plate and refrigerate on bottom shelf, turning bag occasionally, at least 2 hours or overnight.
- Preheat broiler. Place tenderloins in a roasting pan and pour marinade over them. Broil 5 inches from heat until pork reaches an internal temperature of 160°F, about 6 minutes per side. Let stand at room temperature for 5 minutes before slicing. Yields about 4 ounces of meat per serving. (This is a CORE food)