RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 6590
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| Recipe Name: |
Hoisin Pork Tenderloin - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Pork |
Kosher: |
No |
| Ethnicity: |
Asian |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
2.00
Hours |
Original Num Servings: |
4 |
| Cooking Time: |
25.00
Minutes |
Heart Healthy: |
Yes |
| Oven Temp: |
425 |
Approx. Cost/Serving: |
$0.94
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
Steamed sugar snap peas and Lo Mein Noodle Toss. |
| Comments: |
To prepare two servings, replace the pork tenderloin with two (four-ounce) boneless pork chops, and reduce the marinade ingredients by half. Sprinkle each pork chop with one teaspoon sesame seeds for the last five to 10 minutes of cooking. Serving size: 3 ounces pork and about 4 teaspoons sauce
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Ingredients:
1 Tablespoon vinegar, rice wine
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Directions:
Combine first 5 ingredients in a large zip-top plastic bag; add pork to bag. Seal and marinate in refrigerator 2 hours, turning bag once.
Preheat oven to 425 degrees.
Remove pork from bag, reserving marinade. Place pork on the rack of a broiler pan or roasting pan coated with cooking spray; place rack in pan. Bake at 425 degrees for 15 minutes. Sprinkle pork with sesame seeds; bake an additional 5 minutes or until a thermometer registers 160° (slightly pink).
Place pork on a cutting board; let stand 10 minutes. Cut into (1/2-inch-thick) slices.
Pour reserved marinade into a small saucepan; bring to a boil. Cook until reduced to 1/3 cup (about 2 minutes); serve with pork.
Nutritional Information
CALORIES 194(27% from fat); FAT 5.8g (sat 1.7g,mono 2.2g,poly 1.1g); PROTEIN 25.4g; CHOLESTEROL 68mg; CALCIUM 37mg; SODIUM 574mg; FIBER 0.9g; IRON 2mg; CARBOHYDRATE 8.7g |
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| Nutrition per Serving: |
| Calories: |
120 |
Total Carbs: |
6.0 |
Net Carbs: |
4.5 |
| Cholesterol: |
46.0 |
Fat: |
3.2 |
Protein: |
15.90 |
| Fiber: |
1.55 |
Sodium: |
41.98 |
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