1 (1 to 1-1/2 pound) pork tenderloin
1/4 cup water
2 tablespoons tomato paste
1 tablespoon orange juice concentrate
2-1/2 teaspoons chili powder
1/8 teaspoon salt
1 tablespoon splenda
1 teaspoon white vinegar
1 teaspoon (14 oz.) frozen mixed vegetables
Preheat the oven to 425*F. Rinse pork loin and pat dry. set aside.
Mix water, tomato paste, orange juice concentrate, chili powder, salt,splenda and white vinegar in a small bowl. Whisk until smooth.
Place pork loin in foil-lined 13X9-in. baking pan. cover with half the glaze. Bake 15 minutes. Remove pork loin from the oven. cover with remaining glaze. Place vegetables around the pork loin. Bake an additional 15 minutes or until vegetables are hot and pork loin internal temperature reaches 160*F.