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Light Asian Pork Tenderloin Recipe

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Here’s a light, delicious dish that will soon be a favorite. Annemarie serves it with jasmine rice and broccoli. —Annemarie Harris, Haddonfield, New Jersey

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Diabetic Friendly

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Light Asian Pork Tenderloin Recipe

Prep: 10 min. + marinating Bake: 20 min.

Yield: 2 Servings

10 20 30

Ingredients

1/2 cup reduced-sodium soy sauce
1 tablespoon minced fresh gingerroot
1-1/2 teaspoons sesame oil
2 whole cloves
1 pork tenderloin (3/4 pound)
1/4 cup sesame seeds
1 tablespoon honey
1 tablespoon brown sugar

Directions

In a large resealable plastic bag, combine the soy sauce, ginger, sesame oil and cloves. Add the pork; seal bag and turn to coat. Refrigerate for 8 hours or overnight.
Drain and discard marinade. Place sesame seeds in a shallow dish. Roll pork in sesame seeds and place in a 13-in. x 9-in. baking dish coated with cooking spray. Drizzle with honey; sprinkle with brown sugar.
Bake, uncovered, at 425° for 20-30 minutes or until a meat thermometer reads 160°. Yield: 2 servings.

Nutritional Facts 5 ounces cooked pork equals 324 calories, 12 g fat (2 g saturated fat), 95 mg cholesterol, 437 mg sodium, 19 g carbohydrate, trace fiber, 37 g protein. Diabetic Exchanges: 5 lean meat, 1 starch, 1 fat.

Originally published as Asian Pork Tenderloin in Healthy Cooking October/November 2010, p64

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Light Asian Pork Tenderloin (4)

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Light Asian Pork Tenderloin

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Reviewed on Dec. 23, 2010 by brazenlove

I love this recipe. Being Asian, I definitely savored the flavor. The sesame oil and seeds made it more tasty. My hubby loved it too! :)

Reviewed on Oct. 13, 2010 by mjlouk

This was really good!

Reviewed on Oct. 10, 2010 by asabot

The flavor of this recipe is great and the pork was tender and moist. Definitely will make this again.

Reviewed on Sep. 28, 2010 by spidergirl502

Wonderful taste! I cooked the tenderloin in my slowcooker and it was great! I definitely recommend the reduced-sodium soy sauce. I only had regular, and it came out a bit too salty. I'll correct my mistake next time. Great recipe!!