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Ingredients:
1/2 cup soy sauce
2 cloves
garlic, minced
1 Tbs. fresh
ginger,
grated or 1 tsp. dry ginger
1 Tbs. sesame oil
1 lb. boneless pork tenderloin chops, whole
1/4 cup honey
2 Tbs. brown sugar
1/4 cup sesame seeds
Directions:
Combine first 4 ingredients in a bowl. Place
tenderloin in a heavy plastic bag and pour soy
mixture over to coat. Secure bag tightly. Marinate 2
hours at room temperature, or overnight in
refrigerator. Preheat oven to 400°F. Remove pork
from marinade and pat dry. Discard marinade. Mix
together honey and brown sugar in a shallow plate.
Place sesame seeds on a separate shallow plate. Roll
pork in honey mixture, coating well. Then roll in
sesame seeds. Place tenderloin in a shallow roasting
pan and roast about 25 minutes per 1 lb., until a
meat thermometer reads 160°F. Remove to a serving
platter, slice thinly.
If you wish to freeze cooked meat: Cool quickly in
refrigerator to retain freshness. Leave meat whole
or slice and place the amounts you will use at one
time in freezer/oven-proof containers or on sheets
of aluminum foil. Seal tightly. If using foil, wrap
and fold edges to seal and place on a flat baking
sheet (to preserve shape) and place in freezer until
frozen. Then you can remove baking sheet and place
package where you wish in the freezer. Freeze up to
6 months. To reheat: Preheat oven to 350°F. Place
meat in oven and bake until hot. (USDA recommends
reheating meats to 165°F to destroy any bacteria.)
Per serving: calories 310, fat 10.7g, 31% calories
from fat, cholesterol 72mg, protein 28.4g,
carbohydrates 26.2g, fiber 1.2g, sugar 23.6g, sodium
287mg, diet points 7.3.
Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit:
0.0, Bread: 0.0, Lean meat: 0.0, Fat: 1.7, Sugar:
1.4, Very lean meat protein: 3.9
More delicious Chinese recipes are available in Nicholas Zhou's cookbook
"Real & Healthy
Chinese Cooking". |
