chocolate fruit dip & pork tenderloin

•    Ok I feel more than obligated to share this recipe. This stuff was seriously TASTY!! It tasted more like a mousse than a dip. I wanted to just eat it with a spoon ha. It was pretty rich for me for fruit, so next time I'd prob think about adding less cream cheese. 
• And let me just say: only 2 pts/2 Tbs!!!! It could be like a cheating dessert, or more incentive to eat fruit =D
• I guess I didn't get a pic of this one, but it looks like the pic on the blog. 

• seasoned pork tenderloin: I had wanted to make this for awhile now but the time I went to our local store before this they had only one tenderloin package left and it was looking a little worse for wear so I didn't buy it. Then later mom got one for me at HEB I think. Of course just yesterday when I was at our same local store they were fully stocked. Anyway, this was an interesting recipe for me, though I've been told it turned out (made it a little over a week ago) to be one of my best "creations." Dad even said it tasted like catering- although now that I think about it, that's not always the best kind of food ha. But hey, I'm available to make it for your next event ;) haha. 

• so I used sugar-free pancake syrup (a bit of generic we had left and then actually the IHOP brand one)
• we didn't have any dry mustard & I didn't want enough of that taste to use the kind in the fridge, but i did see mustard seed in the spice cabinet- so i googled it. It said to crush it w/a mortar and pestle which we do not have, so I thought I'd give the food processor thing a try for making it more into more of a dust. yeah, so that didn't work at all and nearly burnt out our machine since the blades were never hitting anything. In fact it burnt (not badly though) my finger when I tried to take it apart to pour out the seeds. Well I just used it anyway (the yellow specks on top if you can see them in the pics). 
• I found no cloves in our cabinet (though I saw them last night!) so I googled substitutions. I found this handy spice substitution chart. Though I ended up following another recommendation and used All-Spice in place of the cloves 1:1 ratio.
• I nixed the pepper, as I don't like it
• I let it marinate overnight and then didn't get it out of the fridge until after 3pm that day. 
• It didn't have a whole lot of fat to cut off but I had a bit of a hard time of it and I felt like going vegetarian in the middle of that. I don't quite think I cut it into halves & such correctly, but it all worked out in the end.