Asian Barbecued Pork

You'll use some of the tenderlion in the Asian Pork Stir-Fry.

This recipe goes with Asian Pork Stir-Fry

Yield: Serves 4 (serving size: about 3 ounces tenderloin)
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 175
  • Calories from fat: 30%
  • Fat: 5.5g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 0.6g
  • Protein: 26g
  • Carbohydrate: 3.4g
  • Fiber: 0.2g
  • Cholesterol: 80mg
  • Iron: 1.4mg
  • Sodium: 362mg
  • Calcium: 8mg

Ingredients

  • Cooking spray
  • 1 (1 1/2-pound) pork tenderloin, trimmed
  • 1/8 teaspoon salt
  • 2 tablespoons hoisin sauce
  • 2 tablespoons ketchup
  • 2 tablespoons low-sodium soy sauce
  • 1 teaspoon chili garlic sauce (such as Lee Kum Kee)
  • 2 garlic cloves, crushed
  • 1 1/2 teaspoons minced peeled fresh ginger
  • Chopped cilantro (optional)

Preparation

  1. Preheat oven to 425°.
  2. Heat a large ovenproof skillet coated with cooking spray over medium-high heat. Sprinkle pork with salt. Add pork to pan; cook 2 minutes on all sides or until browned. Remove from heat.
  3. Combine hoisin and next 5 ingredients (through ginger) in a small bowl. Spread hoisin mixture over tenderloin. Insert meat thermometer into thickest portion of tenderloin. Bake at 425° for 15 minutes or until thermometer registers 160°. Place pork on a platter; let stand 5 minutes. Reserve 8 ounces (about 1/3) of tenderloin for Asian Pork Stir-Fry. Cut remaining tenderloin into 1/4-inch-thick slices. Garnish with cilantro, if desired.
  4. Note: Hoisin sauce and chili garlic sauce may be found in the Asian-food section of most large supermarkets.
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