Marinade
in a small bowl, mix 2 Tbsp Splenda brown sugar blend, 1 Tbsp agave nectar, 1/8 tsp cinnamon, 1/2 tsp onion powder and garlic powder, 1/2 tsp Jamaican jerk seasoning blend, 1 tsp parsley, few cracks of black pepper, a tsp of Dijon mustard, and a few dashes of lite soy sauce. Whisk well and pour over meat. (I did this over a small pork tenderloin) Marinate a couple of hours. Grill or bake.
This would also go well over chicken.
I would serve this with baby carrots - that I've also made a healthier "glazed" version with a Tbsp of unsalted butter, a Tbsp of Splenda brown sugar, a dash of ginger, a dash of cinnamon, and 1/2 tsp of vanilla extract. Mix over frozen baby carrots and microwave for 4-5 minutes until tender.
To round out the meal, I'd make some brown rice.
in a small bowl, mix 2 Tbsp Splenda brown sugar blend, 1 Tbsp agave nectar, 1/8 tsp cinnamon, 1/2 tsp onion powder and garlic powder, 1/2 tsp Jamaican jerk seasoning blend, 1 tsp parsley, few cracks of black pepper, a tsp of Dijon mustard, and a few dashes of lite soy sauce. Whisk well and pour over meat. (I did this over a small pork tenderloin) Marinate a couple of hours. Grill or bake.
This would also go well over chicken.
I would serve this with baby carrots - that I've also made a healthier "glazed" version with a Tbsp of unsalted butter, a Tbsp of Splenda brown sugar, a dash of ginger, a dash of cinnamon, and 1/2 tsp of vanilla extract. Mix over frozen baby carrots and microwave for 4-5 minutes until tender.
To round out the meal, I'd make some brown rice.
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