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Sesame Pork Roast with Mustard Cream
Diabetic Living Magazine
“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.”
¼ cup bottled chili sauce
2 tablespoons reduced-sodium teriyaki sauce
2 teaspoons grated fresh ginger or ¼ teaspoon ground ginger
2 cloves garlic, minced
2 (12 to 16 ounce) pork tenderloins
2 teaspoons sesame seeds
¼ cup fat-free or light dairy sour cream
1 scallion, finely chopped, tops reserved
1 teaspoon Dijon mustard
Pinch of salt
3 cups fresh baby spinach
1Preheat oven to 425°F. For basting sauce, stir together chili sauce, teriyaki sauce, ginger, and garlic in a small bowl.
2Place 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°F.
3Meanwhile, for mustard sauce, stir together sour cream, scallion, mustard, and salt in a small bowl. If desired, sprinkle with scallion tops.
4To 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.
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°F.