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Roasted Pork
Makes 4 servings
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Image © Publications International, Ltd.
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Roasted Pork
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Pork is a real nutritional bargain. Lean cuts, such as the tenderloin, are low in fat and an excellent source of B vitamins, such as thiamine, B6 and B12 as well as iron and zinc.
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Ingredients
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3
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tablespoons barbecue sauce
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1
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tablespoon reduced-sodium soy sauce
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1
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tablespoon dry sherry
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2
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cloves garlic, minced
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1/2
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teaspoon crushed Szechwan peppercorns or red pepper flakes
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2
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whole pork tenderloins (about 1-1/4 to 1-1/2 pounds total)
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1. Preheat oven to 350°F. Combine barbecue sauce, soy sauce, sherry, garlic and peppercorns in small bowl.
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2. Brush one-fourth of mixture evenly over each roast. Place roasts on rack in shallow foil-lined roasting pan. Cook roasts 15 minutes; turn and brush with remaining barbecue sauce mixture. Continue to cook until internal temperature reaches 165°F when tested with meat thermometer inserted in thickest part of roast. (Timing will depend on thickness of pork; test at 30 minutes.)
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3. Transfer roast to cutting board; cover with foil. Let stand 10 to 15 minutes before carving. Internal temperature will continue to rise 5°F to 10(0)F during stand time. Slice diagonally and serve warm with rice, if desired. Or, for use in other recipes, cut into portions and refrigerate up to 3 days or freeze up to 3 months.
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Variation
For Chinese Barbecued Pork, add 1 teaspoon red food coloring to barbecue sauce mixture. Prepare roasts as recipe directs. Roasts can be grilled over medium coals until an internal temperature of 155°F is reached. (Turn pork after 8 minutes; check temperature at 16 minutes.)
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©Publications International, Ltd.
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Nutrients per Serving
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(1/4 of total recipe)
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Calories
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199
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Calories from Fat
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26 %
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Total Fat
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5 g
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Saturated Fat
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2 g
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Cholesterol
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101 mg
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Carbohydrate
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3 g
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Fiber
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<1 g
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Protein
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32 g
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Sodium
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301 mg
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Dietary exchanges
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3-1/2 Meat
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