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.

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Recipe Summary

active:
15 mins
total:
13 hrs
Servings:
2
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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; protein 26.5g 53% DV; carbohydrates 18.7g 6% DV; dietary fiber 1.5g 6% DV; sugars 13.5g; fat 9.8g 15% DV; saturated fat 1.4g 7% DV; cholesterol 73.9mg 25% DV; vitamin a iu 5068.1IU 101% DV; vitamin c 52.1mg 87% DV; folate 77.1mcg 19% DV; calcium 134.1mg 13% DV; iron 2.2mg 12% DV; magnesium 55.7mg 20% DV; potassium 771.1mg 22% DV; sodium 594.9mg 24% DV.
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