Asian Barbecued Pork Tenderloin

5.0(5)

Based on a recipe from Marlene Koch’s book, Fantastic Food with Splenda. She says in its intro, “Hoisin is a thick, sweet, spicy condiment used extensively in Asian cuisine. In addition to being spread on pancakes for mu shu pork, it is used for delicious stir-fry barbecue sauces like this one.” She also offers this tip: “Hoisin is made from soybeans, chilies, garlic, ginger, and sugar. Brands vary quite a bit from one to another. It should be very dark and have a complex flavor. Koon Chun is one preferred brand.” Prep and cook times do not include the marinating time.

by mersaydees·published 2009-04-25

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Servings

4 serving(s)

Total time

35 min

prep 15 min

Calories / serving

221 kcal

Ingredients (7)

serves

1/4 cup orange juiceorange-juice
3 tablespoons Splenda granular
2 tablespoons light soy saucesoy-sauce
2 tablespoons hoisin saucehoisin-sauce
2 teaspoons sesame oilsesame-oil
1/2 teaspoon ginger, gratedginger
1 1/4 lbs pork tenderloin

Instructions (4 steps)

01Combine all ingredients except pork in small bowl.
02Add pork to shallow dish and coat with sauce. Cover and marinate pork several hours or overnight in refrigerator.
03Preheat oven to 425°F Prepare baking sheet by lining with foil. Remove pork from sauce and place on baking sheet. Baste with marinade and cook for 20 minutes or until internal temperature reaches 145-150°F
04Slice thin across grain and serve.

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Rich recipe — supports nutrition-aware planning.