This is another fabulous recipe from my new Cooking Light cookbook. It was easy (although a little sticky/messy) and really delicious. I'm not a huge pork fan, but Ryan loves it, so I try new recipes every now and then. I definitely like the tenderloin the best. This was really juicy and tender, so I was pretty pleased. I served it with a spring greens salad (with almonds, mandarin oranges and ginger dressing) and a side of sauteed green beans. Sorry for more stock pictures...hopefully my camera will be fixed soon!
- 2 tablespoons sliced green onions
- 2 tablespoons hoisin sauce
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons sage honey
- 1 tablespoon hot water
- 2 garlic cloves, minced
- 1 (1-pound) pork tenderloin, trimmed
- 1/4 teaspoon salt
- Cooking spray
- 1/2 teaspoon sesame seeds
Preheat oven to 400°.
Combine first 6 ingredients in a small bowl. Pour 1/4 cup honey mixture into a large zip-top plastic bag; reserve remaining honey mixture. Add pork to bag; seal and marinate in refrigerator 30 minutes, turning bag occasionally.
Remove pork from bag; discard marinade. Sprinkle pork with salt. Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add pork; cook 2 minutes, browning on all sides. Brush 1 tablespoon reserved honey mixture over pork; sprinkle with sesame seeds. Place skillet in oven. Bake at 400° for 20 minutes or until a thermometer registers 160° (slightly pink) or until desired degree of doneness.
Place pork on a platter; let stand 5 minutes. Cut pork across the grain into thin slices. Drizzle with the remaining honey mixture.
* Hoisin sauce can be found in the Asian section of your market.
** Regular honey would work for this dish if you can't find sage honey. (I used regular honey.)
Yield: 4 servings (serving size: 3 ounces pork and about 2 teaspoons honey mixture)
CALORIES 195 (20% from fat); FAT 4.3g; IRON 1.7mg; CHOLESTEROL 74mg; CALCIUM 12mg; CARBOHYDRATE 13.6g; SODIUM 633mg; PROTEIN 24.7g; FIBER 0.5g