I got this recipe from the New Complete WW Cookbook.
You will need:
grated zest of 1 orange
1/4 cup orange juice
4 tsp. olive oil
1 jalapeno pepper, sliced (I used three slices of pickled jalapeno)
2 garlic cloves, sliced (I used the garlic press for this instead)
1 1/2 tsp ground cumin
1/2 tsp salt
1/2 tsp freshly ground pepper
1 (1 pound) pork tenderloin (This was on sale this week at Meijer. I bought one and divided it into two one pound tenderloins and a bag of pork medallions).
1. To prep. marinade, in a gallon-size ziplock, combine the orange zest, orange juice, oil, jalapeno, garlic, cumin, salt and pepper, then add the pork. Seal the bag, squeezing out all air, turn to coat the pork. Refrigerate, turning the bag occasionally, at least 2 hours or overnight.
2. Preheat the oven to 450 degrees; line a roasting pan with foil and coat with non-stick spray.
3. Place the tenderloin in the pan; drizzle with remaining marinade. Roast for 5 minutes; reduce the oven temp. to 350 degrees and roast until an instant-read thermometer registers 160 degrees, 15-18 minutes. Let stand 5 minutes before cutting into 12 slices.
Nutritionals:
3 slices is a serving. According to the cookbook there are; 194 calories, 9g fat, 4g carbs, 1g fiber. This works out to 5 WW points or 1.6 WW points per slice.
I am serving this with a variation of the crispy goat cheese salad in the link below. I am going to simplify it and hopefully it will turn out as great as her's looked on the show. I will post recipe with the review tonight IF it turns out well.
http://www.foodnetwork.com/recipes/claire-robinson/crispy-goat-cheese-salad-recipe/index.html
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