I found this recipe in Cooking Light. I've subsituted Hoisin sauce with terriyaki sauce and it's still very good but I definitely prefer the Hoisin sauce. You'll find Hoisin sauce with asian foods in the supermarket. This is also a fantastic recipe to prepare and freeze. I usually buy pork tenderloin in a large package (aprox. 4 pounds). I make one for dinner that night and put the other three in the freezer. That way, you can easily pull out a frozen tenderloin the night before and let it thaw in the fridge. It still tastes amazing and it makes life easier.Ingredients:
1/4 cup Hoisin sauce
2 Tb sliced green onions
2 Tb low-sodium soy sauce
1 Tb rice wine vinegar
2 garlic cloves, minced
1 (1-pound) pork tenderloin, trimmed
1 Tb sesame seeds
1/4 cup Hoisin sauce
2 Tb sliced green onions
2 Tb low-sodium soy sauce
1 Tb rice wine vinegar
2 garlic cloves, minced
1 (1-pound) pork tenderloin, trimmed
1 Tb sesame seeds
Instructions:
1. Combine first 5 ingredients in a large zip-top plastic bag; add pork to bag. Seal and marinate in refrigerator 2 hours, turning bag once.
2. Preheat oven to 425 degrees
3. Remove pork from bag, resering mainade. Place pork on the rack of a broiler pan or roasting pan coated with cooking spray; place rack in pan. Bake at 425 degrees for 15 minutes. Sprinkle pork with sesame seeds; bake an aditional 5 minutes or until a thermometer registers 160 degrees (slightly pink). Place pork on a cutting board; let stand 10 minutes. Cut into slices.
4. Pour reserved marinade into a small saucepan; bring to a boil. Cook until reduced to 1/3 cup (about two minutes); serve with pork.
WW points: 4 (serving size is 3 ounces pork)
2 comments:
Awesome to have the WW points! I'll be trying it this week. Too bad I'm too lazy to post any of my stuff yet. But one day I will promise. In the meantime, okay if I keep mooching?
Of course! I'll keep posting. Good luck with WW. I only need 5 more freaking pounds and I'll have lifetime. I've been at the "5 more pounds" for months though :)
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