Source: dLife

Pork loin glazed with a sweet and sour sauce surrounded by mixed vegetables.

Servings

1.5 lb Pork, tenderloin, lean, raw
0.25 cup cold water
2 tbsp unsalted tomato paste
1 tbsp frozen orange juice concentrate
2.5 tsp chili powder
0.12 tsp salt
1 tbsp SPLENDA® No Calorie Sweetener, granulated
1 tsp distilled white vinegar
14 oz Vegetables, frozen

1 Preheat oven to 425 degrees F. Rinse pork loin, pat dry and set aside.
2 In dry stainless steel bowl, mix water, tomato paste, orange juice concentrate, chili powder, salt, SPLENDA Granular, and white vinegar. Whisk until smooth.
3 In a foil-lined 13 x 9-inch baking pan, place pork loin and cover with half of glaze. Bake 15 minutes.
4 Remove pork loin from oven and cover with remaining glaze. Place vegetables around pork loin.
5 Bake an additional 15 minutes until vegetables are hot and pork loin internal temperature is at least 160 degrees F when taken with a meat thermometer.
6 Remove from oven, and let rest for about 10 minutes before slicing. The internal temperature should increase by 10 degrees.
7 When ready to serve, slice pork as desired.