Asian Pork Tenderloin - Marinade
- Number of Servings: 10
Ingredients
2/3 cup of low sodium soy sauce 1/4 cup of dark sesame oil1 tsp Worcestershire sauce2 tbsp brown sugar 1-2 tsp hot chili sauce1 tbsp minced peeled fresh ginger 4 cloves of garlic, minced 3 green onions, sliced (divided)Olive oil cooking spray
Combine the first 7 ingredients (reserve a few sliced green onions for garnish) in a large zip lock bag, then add the pork. Seal and marinate in the refrigerator for 8-24 hours, turning the bag occasionally.
Preheat the oven to 425 degrees. Heat a large ovenproof skillet coated with cooking spray over medium high heat. Remove pork from bag, reserving marinade. Add pork to pan, cook 6 minutes, browning on all sides. Place pan in oven, and bake at 425 degrees for 15 minutes or until meat thermometer registers 155-160 degrees (medium) or until desired degree of doneness. Let stand 5 minutes before slicing.
Bring reserved marinade to a boil in a small saucepan. Reduce heat, and simmer 5 minutes. Cut pork into 1/4 inch thick slices and drizzle with sauce and the remaining green onions. Enjoy.
Number of Servings: 10
Recipe submitted by SparkPeople user CBWALLES1.
Preheat the oven to 425 degrees. Heat a large ovenproof skillet coated with cooking spray over medium high heat. Remove pork from bag, reserving marinade. Add pork to pan, cook 6 minutes, browning on all sides. Place pan in oven, and bake at 425 degrees for 15 minutes or until meat thermometer registers 155-160 degrees (medium) or until desired degree of doneness. Let stand 5 minutes before slicing.
Bring reserved marinade to a boil in a small saucepan. Reduce heat, and simmer 5 minutes. Cut pork into 1/4 inch thick slices and drizzle with sauce and the remaining green onions. Enjoy.
Number of Servings: 10
Recipe submitted by SparkPeople user CBWALLES1.
Nutritional Info Amount Per Serving
- Calories: 72.4
- Total Fat: 5.5 g
- Cholesterol: 0.0 mg
- Sodium: 621.2 mg
- Total Carbs: 4.5 g
- Dietary Fiber: 0.0 g
- Protein: 1.2 g
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