Hoisin Pork Tenderloin

Hoisin Pork Tenderloin Recipe
Photo: Lee Harrelson; Styling: Cindy Barr
To prepare two servings of hoisin pork, replace the tenderloin with two (four-ounce) boneless pork chops, and reduce the marinade ingredients by half. Sprinkle each pork chop with one teaspoon sesame seeds for the last 5 to 10 minutes of cooking.

Yield:

4 servings (serving size: 3 ounces pork and about 4 teaspoons sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 194
Caloriesfromfat 27 %
Fat 5.8 g
Satfat 1.7 g
Monofat 2.2 g
Polyfat 1.1 g
Protein 25.4 g
Carbohydrate 8.7 g
Fiber 0.9 g
Cholesterol 68 mg
Iron 2 mg
Sodium 574 mg
Calcium 37 mg

Ingredients

1/4 cup hoisin sauce
2 tablespoons sliced green onions
2 tablespoons low-sodium soy sauce
1 tablespoon rice wine vinegar
2 garlic cloves, minced
1 (1-pound) pork tenderloin, trimmed
Cooking spray
1 tablespoon sesame seeds

Preparation

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.

Preheat oven to 425°.

Remove pork from bag, reserving marinade. Place pork on the rack of a broiler pan or roasting pan coated with cooking spray; place rack in pan. Bake at 425° for 15 minutes. Sprinkle pork with sesame seeds; bake an additional 5 minutes or until a thermometer registers 160° (slightly pink). Place pork on a cutting board; let stand 10 minutes. Cut into (1/2-inch-thick) slices.

Pour reserved marinade into a small saucepan; bring to a boil. Cook until reduced to 1/3 cup (about 2 minutes); serve with pork.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Marcia Whyte Smart,

Cooking Light

April 2007
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