R.O.D.-Asian Glazed Roasted Pork
Asian Glazed Roasted Pork
3/4 to 1 lb Pork Tenderloin
1/2 c. chicken broth
1 med. garlic clove, minced
1 tsp. fresh ginger, minced
2 scallions, white part only, minced
1 jalapeno, seeded and minced
1/3 c. orange juice
1 Tbs. fresh lemon juice
1 tsp. fresh lemon peel, grated
1 Tbs. extra virgin olive oil
1/4 tsp. sesame oil
Preheat oven to 400.
In medium bowl, whisk together garlic, ginger, scallions, jalapeno, lemon juice, orange juice and lemon peel. Whisk in olive and sesame oils.
Pour mixture into large zip-lock type bag. Add tenderloin(s) and seal. Let stand, while occasionally turning the bag for 30 minutes.
Remove tenderloins from marinade and place in roasting pan. Roast for 15-20 minutes, until meat thermometer reads 160.
Meanwhile, place remaining marinade and broth into a saucepan. Bring to a boil. Reduce heat to medium and cook, stirring occasionally, for 5 minutes.
To serve: Thinly slice pork on the diagonal. Arrange slices on plate and add sauce.
This would be good with stir-fry veggies of your choice.
6 Servings
Calories 108; Fat 4 g.; Sodium 101.3 mg; Carbs 3 g.; Fiber 0.3 g; protein 13.9 g.
3/4 to 1 lb Pork Tenderloin
1/2 c. chicken broth
1 med. garlic clove, minced
1 tsp. fresh ginger, minced
2 scallions, white part only, minced
1 jalapeno, seeded and minced
1/3 c. orange juice
1 Tbs. fresh lemon juice
1 tsp. fresh lemon peel, grated
1 Tbs. extra virgin olive oil
1/4 tsp. sesame oil
Preheat oven to 400.
In medium bowl, whisk together garlic, ginger, scallions, jalapeno, lemon juice, orange juice and lemon peel. Whisk in olive and sesame oils.
Pour mixture into large zip-lock type bag. Add tenderloin(s) and seal. Let stand, while occasionally turning the bag for 30 minutes.
Remove tenderloins from marinade and place in roasting pan. Roast for 15-20 minutes, until meat thermometer reads 160.
Meanwhile, place remaining marinade and broth into a saucepan. Bring to a boil. Reduce heat to medium and cook, stirring occasionally, for 5 minutes.
To serve: Thinly slice pork on the diagonal. Arrange slices on plate and add sauce.
This would be good with stir-fry veggies of your choice.
6 Servings
Calories 108; Fat 4 g.; Sodium 101.3 mg; Carbs 3 g.; Fiber 0.3 g; protein 13.9 g.
Tell someone that you love them!
Dawn
253/223/167/127
HW/SW/CW/GW
I just wanted to thank you for this recipe! we tried it last night, and it was sooooooo gooooooood! It reminded all of us of Chinese food, which Ive been missing lately. I took the jalepenos out though, becasue I thought it might have been a bit too spicy for my son. Combined with a bit of Soy sauce, we were licking our lips through dinner. My husband, who is not at all a picky eater, gave me a raving review of it. He will eat generally anything, but its hard to find a rave with him! It definelty helped the oriental feel with the stir fry veggies....mmmm, mmm good!
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