12 servings / 45 min
Prep 15 min / Cook 30 min
- 1/2 tsp (2 mL) garlic powder
- 1/2 tsp (2 mL) dried thyme leaves
- 1/2 tsp (2 mL) coarsely ground black pepper
- 1 lb (500 g) pork tenderloin
- 1 tbsp (15 mL) canola oil
- Canola oil cooking spray
- 12 wheat or multigrain mini rolls, halved
- 1/4 cup (50mL) raspberry fruit spread
- 2 tbsp (25 mL) coarse-grain Dijon mustard
- 2 tbsp (25 mL) mayonnaise
- 1 tsp (5 mL) granulated sugar
- 1/4 tsp (1 mL) ground allspice
- 1/8 tsp (0.5 mL) dried red pepper flakes (optional)
- Preheat oven to 425 °F (220 °C). In small bowl, combine garlic powder, thyme, and black pepper. Sprinkle both sides of pork tenderloin with garlic powder mixture. In large nonstick skillet, heat canola oil over medium-high heat. Add pork, cook 3 minutes, turn, and cook 2 more minutes or until richly browned. Remove from heat.
- Coat foil-lined baking sheet with cooking spray, place pork on baking sheet, and cook 18 to 20 minutes, until barely pink in center. Place on cutting board and let stand 5 minutes before thinly slicing. If desired, wrap rolls in foil and place in oven 5 minutes to warm before serving.
- Place fruit spread in microwave-safe small bowl. Cover and microwave on high for 20 seconds or until slightly melted. Stir in remaining sauce ingredients until well blended.
- To serve, place pork on serving platter and sauce in another small bowl. Serve with rolls.
Tip: Canola oil is rich in essential fatty acids and contains very high levels of heart healthy monounsaturated fatty acids. Look for it in the ingredient list when buying mayonnaise.
Nutritional info per serving (1 of 12)
- Calories 170
- Protein 12 g
- Total Fat 5 g
Saturated Fat 0 g
Cholesterol 25 mg
- Carbohydrates 20 g
Fibre 3 g
Sugars 3 g
Added sugars 2 g
- Sodium 270 mg
- Potassium 152 mg