This low-calorie pork dinner gets extraordinary flavor from a zesty ginger glaze and a tangy Dijon cream sauce. The recipe makes two tenderloins--serve one for dinner tonight and and cover and chill the second for a meal later in the week. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Preheat oven to 425 degrees F. For basting sauce, stir together chili sauce, teriyaki sauce, ginger, and garlic in a small bowl.

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  • Place pork tenderloins on a rack in a shallow roasting pan. Brush some of the basting sauce over the tenderloins. Roast for 15 minutes. Brush the tenderloins with additional basting sauce and sprinkle with sesame seeds; discard any remaining sauce. Roast for 10 to 20 minutes more or until a thermometer inserted in the thickest part of each tenderloin registers 160 degrees F.

  • Meanwhile, for mustard sauce, stir together sour cream, scallion, mustard, and salt in a small bowl. If desired, sprinkle with scallion tops.

  • To serve, place spinach on a serving platter. Slice one of the tenderloins (cover and chill the remaining tenderloin for another meal). Arrange the sliced tenderloin on top of the spinach. Serve with the mustard sauce.

Tips

To make ahead: The basting sauce (Step 1) and mustard sauce (Step 3) can be prepared and chilled up to 24 hours ahead.

Variation: Grilled Pork Roast: Prepare grill for indirect grilling. Test for medium-high heat above pan. Place the tenderloins on the grill rack over the drip pan. Brush some of the basting sauce over the tenderloins. Cover and grill for 30 minutes. Brush the tenderloins with additional basting sauce (discard any remaining sauce); sprinkle the tenderloins with sesame seeds. Cover and grill about 10 minutes more or until a thermometer inserted in the thickest part of each tenderloin registers 160 degrees F.

Nutrition Facts

135 calories; 3 g total fat; 1 g saturated fat; 56 mg cholesterol; 302 mg sodium. 7 g carbohydrates; 1 g fiber; 20 g protein;

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