Asian Glazed Roasted Pork
- 2 pork tenderloins, about 3/4 pound each
- ½ cup canned low-sodium chicken broth
- 1 clove garlic, minced
- 1 teaspoon minced fresh ginger
- 2 scallions, white part only, minced
- 1 small Thai chile pepper or jalapeño, seeded and minced
- 1/3 cup fresh orange juice
- 1 tablespoon fresh lemon juice
- 1 teaspoon grated lemon zest
- 1 tablespoon olive oil
- ¼ teaspoon dark sesame oil
- salt and pepper to taste
- 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 400°F.
- Remove tenderloins from the marinade and place in a roasting pan. Roast for 15 to 20 minutes, until an instant meat thermometer registers 160°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 drizzle 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|