Nutrition Facts
| Serving Size | ½ recipe |
| Calories | 334 |
| Total Fat | 12.5 g |
| Saturated Fat | 3 g |
| Sodium | 389 mg |
| Total Carbohydrate | 17 g |
| Dietary Fiber | 1.5 g |
| Protein | 38 g |
Servings and Times
| Servings | 2 |
| Marinating Time | 4-24 hours |
Ingredients and Preparation
| Ingredients | Measures |
|---|
| Pork tenderloin, visible fat removed | 12 ounces |
| Low-sodium soy sauce | ¼ cup |
| Garlic cloves, minced | 2 |
| Sesame oil | 1 teaspoon |
| Brown sugar | 1 tablespoon |
| Honey | 2 tablespoons |
| Sesame seeds | 2 tablespoons |
Directions
- Combine pork, soy sauce, garlic, and sesame oil in a resealable plastic bag. Marinate in the refrigerator for 4-24 hours, turning a few times.
- Preheat the oven to 375˚F.
- Remove pork from marinade and pat dry. Combine the brown sugar and honey and then rub over the pork. Place sesame seeds in a shallow plate and then roll the pork in the seeds until well-covered.
- Place meat in baking dish and roast in the oven. Note that during cooking, the honey-sugar mixture will drip into the pan and burn, but the pork will not. For easier clean-up, line the baking dish with foil before placing the pork on it.
- Roast for 40-55 minutes, or until the pork reaches 160˚F. You can remove the pork when it’s at 155˚F; it will continue to cook slightly once out of the oven, raising the temperature to 160˚F, but keep the thermometer in to monitor it’s temperature status. Slice thinly and serve.
Exchanges
5 lean meats; 1 starch
Side Suggestions: Sautéed Baby Carrots and Snap Peas
Steam or boil 1 cup baby carrots until tender. Heat 2 teaspoons of olive oil in a medium skillet over medium-high heat. Add 1 minced garlic clove and cook for 1 minute. Add 1 cup snap peas and cook until tender, about 2-3 minutes. Then add in carrots and sauté for another minute.
Side Suggestions: Brown Rice
Suggestion:
For added flavor cook brown rice with a low-sodium bouillion cube.