Prep and cook time: 25 minutes
per serving: 387 calories; 30 grams protein; 5 grams total fat; 0 grams fiber; 2 grams saturated fat; 48 grams carbohydrates; 91 mgs cholesterol; 184 mgs sodium; 9 WW points plus
Quick Lower Calorie Kid Friendly
Grilled Pork Tenderloin with Rum Drizzle
1.25 pounds pork tenderloin
1/4 cup brown sugar
1/2 cup apricot preserves
1/4 cup dark rum
3 tablespoons cider vinegar
2 tablespoons molasses
2 pinchs crushed red pepper flakes
2 tablespoons Dijon mustard
2 tablespoons fresh cilantro chopped
coarse salt and freshly ground pepper, to taste
Preheat the grill to medium-high (or see below)
 Simmer the sugar, preserves, rum, vinegar, molasses and pepper flakes in a saucepan over medium heat, stirring occasionally until syrupy, about 5 minutes. Turn heat off and whisk in the mustard and cilantro.
 Season the pork with salt and pepper and grill, turning on all sides for about 12 minutes or until meat registers 140 to 145 degrees. Brush with half of the rum glaze and cook 1 minute longer. Transfer to a cutting board and let rest or a few minutes. Slice pork and drizzle with remaining sauce.
Baked Sweet Potatoes
4 medium sweet potatoes washed
1 tablespoon olive oil
4 tablespoons butter softened
Preheat the oven to 450 degrees.
 Pierce sweet potatoes with a fork and rub olive oil over them. Bake on a rimmed baking sheet until a paring knife inserted in the center meets no resistance, about 45 minutes.
 To open hot potatoes; first cut a deep cross in the center, then, protecting your fingers with a hot pad, push both ends toward the center; potato will pop open. Top each with butter and serve.