Rice wine vinegar enhances the sweet and spicy flavors in this dish. Serve with basmati rice and a salad for an unbeatable meal.

Jennifer Cofield
Recipe by Oxmoor House October 2006

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Recipe Summary

prep:
7 mins
cook:
30 mins
additional:
2 hrs 10 mins
total:
2 hrs 47 mins
Yield:
4 servings (serving size: 3 ounces pork and about 2 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 6 ingredients in a zip-top plastic bag. Add tenderloin; seal bag, and marinate in refrigerator at least 2 hours.

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  • Preheat oven to 450°.

  • Remove tenderloin from bag, reserving marinade. Place tenderloin on a broiler pan coated with cooking spray. Bake at 450° for 25 to 30 minutes or until a thermometer registers 155° (slightly pink). Cover with foil, and let stand 10 minutes.

  • While pork stands, place reserved marinade in a small saucepan. Bring to a boil over medium heat. Cook 2 minutes, stirring constantly. Stir in green onions. Slice pork, and serve with sauce.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

225 calories; calories from fat 16%; fat 3.9g; saturated fat 1.3g; protein 22.7g; carbohydrates 23.3g; fiber 0.4g; cholesterol 63mg; iron 1.3mg; sodium 339mg; calcium 13mg.
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