Drema'a Orange Cinnamon Pork Tenderloins
This recipe is actually considered low-sodium and would serve about 8.
It quick, easy and full of flavor! Great with a mix of vegetables for sides.
2 lbpork tenderloin chops, boneless (approx 8)
2 ccorn flakes, crushed (easily done in a baggie)
2 Tbspbrown sugar
1/4 corange zest
4 tspcinnamon, ground
1/4 corange juice
1/4 cyogurt, plain nonfat
How to Make Drema'a Orange Cinnamon Pork Tenderloins
- 1-2 days before cooking - Wash and pat dry pork tenderloins. In a large mixing bowl combine yogurt, orange juice, 1 teaspoon of orange zest, 1 teaspoon cinnamon and 1 tablespoon of brown sugar. Mix well. Using a gallon size zip-lock bag place pork tenderlions in and pour the marinade mixture above over them. Seal and refrigerate overnite. Can leave in fridge for 2 days before cooking.
- When ready to bake remove chops from fridge and zip-lock marinade. Discard marinade. Preheat oven to 350 degrees F. In medium size mixing bowl combine crushed cereal, remaining brown sugar, zest and cinnamon. Mix well.
- Dredge pork tenderloins in cereal mixture and transfer to rack in roasting pan. Bake 35-40 minutes.