Archive for the ‘Pork’ Category
Teriyaki Pork Tenderloin
Consider preparing one tenderloin and marinate the other in the freezer for later use.
- 5 tablespoons reduced-sodium soy sauce
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 2 teaspoons brown sugar
- 1 teaspoon ground ginger
- 1 teaspoon coarsely ground pepper
- 2 pork tenderloins (about 1 pound each)
In a large resealable plastic bag, combine the first six ingredients; add pork. Seal bag and turn to coat; refrigerate 8 hours or overnight.
Drain and discard marinade. Place meat in an 11 -in. x 7-in. x 2-in. baking pan coated with nonstick cooking spray. Bake, uncovered, at 425° for 25-35 minutes or until a meat thermometer reads 160°. Transfer to a serving platter. Let stand for 5 minutes before slicing. Serve with pan drippings. Yield: 6 servings.
Nutritional Analysis: 4 ounces cooked pork equals 217 calories, 8 g fat (2 g saturated fat), 91 mg cholesterol, 317 mg sodium, 2 g carbohydrate, trace fiber, 33 g protein. Diabetic Exchange: 4 lean meat.