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
Combine syrup, dry mustard, cloves, ginger, salt, cinnamon, and pepper in a large zip-close plastic bag. 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 5 minutes before slicing. Yields about 4 ounces of meat per serving.
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
