Asian Glazed Roasted Pork
makes 6 servings
2 pork tenderloins, about 3/4 pound (360 g) each
1/2 cup (120 ml) canned low-sodium chicken broth
1 clove garlic, minced
1 teaspoon (5 ml) minced fresh ginger
2 scallions, white part only, minced
1 small Thai chile pepper or jalapeÃ±o, seeded and minced
1/3 cup (80 ml) fresh orange juice
1 tablespoon (15 ml) fresh lemon juice
1 teaspoon (5 ml) grated lemon zest
1 tablespoon (15 ml) olive oil
1/4 teaspoon (1.25 ml) dark sesame oil
In a medium bowl, whisk together garlic, ginger, scallions, chile pepper, orange juice, lemon juice, and lemon zest. Whisk in olive oil and sesame oil. Pour mixture into a large self-sealing plastic bag.
Add the tenderloins to the bag and seal. Let stand, occasionally turning bag, for 30 minutes.
Preheat the oven to 400Â°F.
Remove tenderloins from the marinade and place in a roasting pan. Roast for 15 to 20 minutes, until an instant meat thermometer registers 160Â°F.
Meanwhile, place marinade and broth in a small saucepan. Bring to a boil.
Reduce heat to medium and cook, stirring occasionally, for 5 minutes.
To serve, thinly slice pork on the diagonal. Arrange slices on a heated serving platter and nap with some of the sauce. Serve immediately.
Per serving: 173 calories (36% calories from fat), 24 g protein, 7 g total fat (1.8 g saturated fat), 3 g carbohydrate, 0 dietary fiber, 67 mg cholesterol, 52 mg sodium
Diabetic exchanges: 3 lean protein