Roasted Balsamic Pork Tenderloin

With the  new year came a new philosophy on my cooking / eating.  I joined Weight Watchers and am determined to get back to my "pre pregnancy" weight.  So far, so good!  So, the next few recipes are some of my favorites from WW or sites that I  have found that have healthy meals.  This pork recipe is from the WW community website.  It's a good weeknight dinner and tastes delish!

Ingredients:

2 tbsp balsamic vinegar

1 tbsp olive oil

1 tbsp fresh thyme, finely chopped (I used dry)

2 tsp Dijon mustard

2 cloves garlic, minced

1/2 tsp pepper

1 lb pork tenderloin

Directions:

Combine first 5 ingredients in a large zip lock bag.  Place pork in bag and refrigerate for at least 4 hours, but up to 24 hours.

Preheat oven to 475 and spray cooking pan with Non Stick spray

Place pork in pan (discard marinade) and cook for approximately 25 minutes, or until internal temperature reaches 160 degrees

5 Points Plus points per serving 

Grilled Pork Roast

Well, it had to happen at some point...I had to learn how to grill the simple stuff.  Two nights ago I did boneless skinless chicken breasts (and they turned out delish) and last night was a pork roast.  I didn't plan on grilling last night but my oven had other thoughts!  I turned the oven on to pre-heat and 20 minutes later (after I left it and came back) it was still in the 100's.  YIKES.  So, out to the grill I went!  This turned out so moist and yummy, it's now my new favorite way to cook it!  I basically did the same method as my oven way with the exception of some indirect heat for the last 2/3 of the cooking time.  I use a 20 minute / pound estimate for cook time and divide it into 3rds.  The first 3rd is at a high temp; the last two 3rds are at a lower / indirect heat.

Here's a pic of the pork when I first pulled it off the grill to rest:

Here's a pic of the pork after about 5 minutes of rest time (very juicy!):

Here's the meal:

Ingredients:

Olive Oil

McCormick's Cowboy Rub

Pork Loin Roast (boneless)

Directions:

Bring roast out and get to room temperature

Preheat grill for 400 degrees (all burners lit)

Drizzle a little olive oil over the roast & sprinkle both sides with McCormick's Cowboy rub.  

Grill at 400 degrees for first 1/3 of cooking time (turning 1 time during this) Turn off middle burner and keep pork in middle for indirect heat.  Grill should end up at about 350 degrees.  Continue cooking for last 2/3 of  cook time  Check roast temp - and pull out when it's about 150 degrees internal temp Take off grill and put on cutting board.  Let it rest for 5-10 minutes then serve