- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 298.1
- Total Fat: 9.7 g
- Cholesterol: 89.5 mg
- Sodium: 154.7 mg
- Total Carbs: 16.2 g
- Dietary Fiber: 9.2 g
- Protein: 40.6 g
Miso Pork Tenderloin and VegetablesSubmitted by: DIY_DREAM
IntroductionMy mom inTaiwan made something similar in stir-fry form. I roasted the tenderloin instead of stir-frying to make it more moist. My mom inTaiwan made something similar in stir-fry form. I roasted the tenderloin instead of stir-frying to make it more moist.
2 lbs Pork Tenderloin
2 Tbsp Miso paste
1/2 cup water
4 bunches of broccoli, chopped
2 bunches of spring (green) onions, cut into 1" long pieces
1 Tbsp fresh ginger, thinly sliced
In a ramikin or small bowl, slowly add a little water to miso paste until it becomes the consistancy of mustard.
Prepare Pork Loin:
Brush miso paste onto pork tenderloin and place in a baking pan. Mix 1/2 cup water with the remnants of the miso paste in the ramikin and pore this mixture into the bottom of the pan. Cover pan with tin foil.
Bake Pork Loin:
Preheat the oven to 425F. Bake covered for 25 minutes. Uncover and finish baking for 25 minutes. Let rest for 10 minutes.
Heat Enova oil in a wok. (Caution: Enova oil spits, so you'll want a cover!) Add veggies and ginger and stir fry for a few minutes. Spoon some of the miso-gravy mixture from the bottom of the pork loin pan over the veggies (the salt from the miso will flavor them), and steam until broccoli is bright green.
Place veggies on a platter. Cut pork loin into medalions and arrange over the veggies. Spoon miso-gravy mixture over the pork and veggies. The broccoli will soak up all the flavor - yummy!
Serve with your favorite kind of rice or asian style noodles.
Number of Servings: 8
Recipe submitted by SparkPeople user DIY_DREAM.