2 tablespoons light soy sauce 2 tablespoons brown sugar 1 tablespoon hoisin sauce 1 tablespoon dry sherry or mirin 1 tablespoon minced fresh ginger 1 tablespoon minced green onion 2 teaspoons Asian toasted sesame oil* 1-2 cloves garlic, peeled and minced ½ teaspoon 5-spice powder* 1 pork tenderloin, about 1¼ to 1½ pounds ½ cup chicken stock *Can be found in most well-stocked grocery stores or in any Asian grocery store.
Nutritional information per serving (based on 6 servings): Calories 166 (29% from fat) • carb.6g • pro. 22g • fat 5g • sat. fat 1g • chol.58mg • sod. 706mg • calc. 17mg • fiber 0g
Combine the soy sauce, brown sugar, hoisin sauce, sherry, ginger, green onion, sesame oil, garlic and 5-spice powder in a resealable freezer- weight bag and stir. Trim any excess fat and silver skin from the pork tenderloin. Place the pork tenderloin in the marinade for 30 minutes at room temperature or up to 8 hours in the refrigerator Place the rack in position A and preheat toaster oven to 450°F on bake setting. Line the drip tray with foil; then place the broiling pan in the drip tray. Remove tenderloin from marinade, allowing excess to drain off. Place excess marinade in a small saucepan with the chicken stock. Turn the narrow end of the tenderloin under and attach with a toothpick or skewer so that the tenderloin is an even thickness. Roast the tenderloin for 15 to 18 minutes, turning after 9 minutes. While the pork is roasting, heat the reserved marinade until it bubbles for 5 minutes; lower heat and cook until reduced by half and thickened – this can be served as a sauce for the pork. When pork has reached an internal temperature of 150°F when tested with an instant-read thermometer, remove it from oven. Cover loosely and let rest for 10 to 15 minutes before slicing. Slice the tenderloin crosswise into thin slices and serve with sauce.
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