Asian Barbecued Pork
- Cooking spray
- 1 (1 1/2-pound) pork tenderloin, trimmed
- 1/8 teaspoon salt
- 2 tablespoons hoisin sauce
- 2 tablespoons ketchup
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon chili garlic sauce (such as Lee Kum Kee)
- 2 garlic cloves, crushed
- 1 1/2 teaspoons minced peeled fresh ginger
- Chopped cilantro (optional)
Preheat oven to 425°.
Heat a large ovenproof skillet coated with cooking spray over medium-high heat. Sprinkle pork with salt. Add pork to pan; cook 2 minutes on all sides or until browned. Remove from heat.
Combine hoisin and next 5 ingredients (through ginger) in a small bowl. Spread hoisin mixture over tenderloin. Insert meat thermometer into thickest portion of tenderloin. Bake at 425° for 15 minutes or until thermometer registers 160°. Place pork on a platter; let stand 5 minutes. Reserve 8 ounces (about 1/3) of tenderloin for Asian Pork Stir-Fry. Cut remaining tenderloin into 1/4-inch-thick slices. Garnish with cilantro, if desired.
Note: Hoisin sauce and chili garlic sauce may be found in the Asian-food section of most large supermarkets.
You'll use some of the tenderlion in the Asian Pork Stir-Fry.
- Yield: Serves 4 (serving size: about 3 ounces tenderloin)
This recipe goes with Asian Pork Stir-Fry
|Calories per serving:||175|
|Caloriesfromfat per serving:||30%|
|Fat per serving:||5.5g|
|Saturated fat per serving:||1.9g|
|Monounsaturated fat per serving:||2.2g|
|Polyunsaturated fat per serving:||0.6g|
|Protein per serving:||26g|
|Carbohydrate per serving:||3.4g|
|Fiber per serving:||0.2g|
|Cholesterol per serving:||80mg|
|Iron per serving:||1.4mg|
|Sodium per serving:||362mg|
|Calcium per serving:||8mg|