Petite Pork Tenderoin Roast

Petite Pork Tenderoin Roast
(low fat & low calorie recipe)

1 (2-pound) pork tenderloin roast
2 tablespoons soy sauce
1/4 teaspoon ground mustard
2 tablespoons fennel seeds
2 tablespoons caraway seeds
Savory Mustard Sauce (recipe below)

For a more flavorful and succulent pork roast, brine your pork roast according to my Guidelines for Brining Pork.

Trim fat and silverskin from pork roast. In a small bowl, combine soy sauce and ground mustard. Using your fingers, rub the soy mixture onto the roast. On a piece of wax paper, combine fennel seeds and caraway seeds; roll roast in seeds to coat evenly. Wrap tightly in plastic wrap and refrigerate 2 hours or overnight.

Preheat oven to 375°F. Unwrap roast. Place fat side up onto a rack in a shallow baking pan. Bake, uncovered, 30 to 45 minutes or until a meat thermometer inserted into thickest part of the roast registers 140°F. to 145°F.

Remove from oven and transfer onto a cutting board; let roast stand 15 minutes before carving (meat temperature will rise 5 to 10 degrees after it is removed from the oven). Transfer onto a serving platter and serve with Savory Mustard Sauce.

Makes 4 to 6 servings.

1/4 cup water
2 tablespoons ground mustard
1 teaspoon cornstarch
3 tablespoons light corn syrup
1 tablespoon cider vinegar

In a small saucepan over medium heat, combine water, ground mustard, and cornstarch. Stir in corn syrup and cider vinegar; cook and stir until thickened and bubbly. Cook and stir another 2 minutes. Remove from heat