WW Citrus-Garlic Pork Loin
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 235.9
- Total Fat: 12.3 g
- Cholesterol: 65.8 mg
- Sodium: 948.5 mg
- Total Carbs: 4.6 g
- Dietary Fiber: 0.4 g
- Protein: 24.5 g
View full nutritional breakdown of WW Citrus-Garlic Pork Loin calories by ingredient
Introduction
http://www.weightwatchers.com/food/rcp/index.aspx?recipeid=51463
The tangy citrus juices in this dish bring out the flavor of the pork without overwhelming it.
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My tweaks to the original recipe:
* Make it more intense: Reduce the sauce a lot; the original WW recipe calls for what amounts to a flavored au jus which just doesn't cut it
* Make it 4HB friendly: Cut the grapefruit juice to cut the sugars in half and make it a bit more tangy; if you keep the grapefruit juice, use grapefruit juice cocktail, not straight juice, or the end result will be slightly bitter http://www.weightwatchers.com/food/rcp/ind
ex.aspx?recipeid=51463
The tangy citrus juices in this dish bring out the flavor of the pork without overwhelming it.
-----------
My tweaks to the original recipe:
* Make it more intense: Reduce the sauce a lot; the original WW recipe calls for what amounts to a flavored au jus which just doesn't cut it
* Make it 4HB friendly: Cut the grapefruit juice to cut the sugars in half and make it a bit more tangy; if you keep the grapefruit juice, use grapefruit juice cocktail, not straight juice, or the end result will be slightly bitter
Number of Servings: 4
Ingredients
-
3 clove(s) (medium) garlic clove(s)
1/2 cup(s) fresh lime juice
1/2 cup(s) grapefruit juice, not cocktail
1/2 cup(s) soy sauce
1/2 tsp hot pepper sauce
1 pound(s) center loin pork, lean only
Directions
* Mince garlic and mix with lime and grapefruit juices, soy sauce and pepper sauce. Allow to sit at room temperature for 30 minutes to 1 hour so flavors can blend.
* Place tenderloin in marinade and turn to coat evenly. Cover and put in refrigerator to marinate for at least 1 1/2 hours but no more than 5. Turn occasionally. Outside of meat may lighten in color from citrus juices.
* Preheat oven to 450ºF. Drain pork and reserve juices. Roast pork for 10 minutes, then turn reduce heat to 325ºF and continue to roast until internal temperature of pork reads 145-150ºF.
* Boil marinade for 3 minutes, then reduce heat and simmer for 10 more minutes. Serve sliced pork with cooked marinade on top accompanied by green beans. Yields 3 ounces pork, 2 tablespoons sauce and 3/4 cup green beans per serving.
* Flavor Booster: Try ponzu, a Japanese sauce that’s slightly tart and salty, in place of half the soy sauce in the marinade. The flavor is complex and appealing. Ponzu is available in ethnic grocery stores and some natural food supermarkets
Serving Size: Four 4 oz. pieces
Number of Servings: 4
Recipe submitted by SparkPeople user NEWJOHN4NEWYEAR.
* Place tenderloin in marinade and turn to coat evenly. Cover and put in refrigerator to marinate for at least 1 1/2 hours but no more than 5. Turn occasionally. Outside of meat may lighten in color from citrus juices.
* Preheat oven to 450ºF. Drain pork and reserve juices. Roast pork for 10 minutes, then turn reduce heat to 325ºF and continue to roast until internal temperature of pork reads 145-150ºF.
* Boil marinade for 3 minutes, then reduce heat and simmer for 10 more minutes. Serve sliced pork with cooked marinade on top accompanied by green beans. Yields 3 ounces pork, 2 tablespoons sauce and 3/4 cup green beans per serving.
* Flavor Booster: Try ponzu, a Japanese sauce that’s slightly tart and salty, in place of half the soy sauce in the marinade. The flavor is complex and appealing. Ponzu is available in ethnic grocery stores and some natural food supermarkets
Serving Size: Four 4 oz. pieces
Number of Servings: 4
Recipe submitted by SparkPeople user NEWJOHN4NEWYEAR.
