Thursday, February 5, 2009

Asian Pork Tenderloin and Veggies

This is one of the simplest, best tasting pork tenderloin recipes EVER! It comes compliments of my Auntie Meg out in Colorado. I made a quick teriyaki sauce for the sugar snap peas and some leftover cabbage.

Pork Tenderloin
One pork tenderloin (apx. 1 lb ,pre-cooked weight, for two people)
1/2 C soy sauce
1 clove garlic, crushed
2 tsp dark sesame oil

Place the tenderloin in a large ziploc bag with the remaining indredients the day prior to cooking. Marinate overnight.

To cook, sear the meat in a skillet before placing in a 375 oven for 20-30 minutes, or until the internal temperature reaches 150. Allow the meat to sit for 10 minutes after taking out of the oven. This keeps the juices in and finishes cooking the meat.

This is also delicious when cooked on the grill. In fact, we prefer it that way, but it was a whopping 15 degrees today. And, besides, we need a new grill. I hope by the time we're ready to buy one that we'll be in a house where we can actually have a decent-sized one!

Sugar Snap Peas and Cabbage

In a small bowl, combine 1 Tbsp soy sauce and 1 Tbsp barbeque sauce. After steaming the vegetables, pour the mixture over the sauce and sprinkle with some toasted sesame seeds.

WW Points per Serving: I'm not sure exactly how many points this is, but the meat should be about 1 point per ounce, post-cooking weight. The veggies are 0-1 point and the sauce is probably 1-2 points, including the sesame seeds.

1 comment:

  1. Looks delicious and I love how simply prepared it is!