The barbeque marinade in this Chinese-inpsired recipe is easy to make and does an amazing job flavoring the pork tenderloin. For optimal flavor impact, allow the meat to marinate for at least 12 hours. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • For marinade, in a small bowl combine honey, hoisin sauce, soy sauce, mirin, garlic, ginger, five-spice powder and if desired, red food coloring.

  • Trim fat from meat. Place pork in a large resealable plastic bag set in a shallow dish. Pour marinade over pork. Seal bag; turn to coat pork. Marinate in the refrigerator at least 12 hours or up to 24 hours.

  • Preheat oven to 350 degrees F. Line a 15x10x1-inch baking pan with foil. Place a rack in the baking pan. Remove pork from marinade, reserving marinade. Place pork on the rack in the prepared pan. Roast pork 25 to 30 minutes or until an instant-read thermometer inserted into center of roast registers 145 degrees F. Remove pork from oven. Brush pork with the reserved marinade. Discard any remaining marinade.

  • Arrange oven rack 4 to 5 inches from broiler. Preheat broiler. Broil pork 3 to 5 minutes or until brush-on is thickened and caramelized, turning pork once. Let stand 3 minutes.

  • Meanwhile, in a large skillet heat oil over medium heat; add bok choy and cook 3 to 5 minutes or until crisp-tender. Season with pepper. Thinly slice pork; serve over bok choy.

Nutrition Facts

267 calories; 9.8 g total fat; 1.4 g saturated fat; 74 mg cholesterol; 595 mg sodium. 771 mg potassium; 18.7 g carbohydrates; 1.5 g fiber; 14 g sugar; 26.5 g protein; 5068 IU vitamin a iu; 52 mg vitamin c; 77 mcg folate; 134 mg calcium; 2 mg iron; 56 mg magnesium;