Hoisin Pork Tenderloin

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Hoisin Pork Tenderloin From Cooking Light

To prepare two servings, replace the pork 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 five to 10 minutes of cooking.

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

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.

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

NUTRITION PER SERVING CALORIES 194(27% from fat); FAT 5.8g (sat 1.7g,mono 2.2g,poly 1.1g); PROTEIN 25.4g; CHOLESTEROL 68mg; CALCIUM 37mg; SODIUM 574mg; FIBER 0.9g; IRON 2mg; CARBOHYDRATE 8.7g

Marcia Whyte Smart Cooking Light, APRIL 2007