Instead of using tenderloin, this time we made this with thinly sliced chops, only because we had chops in the freezer and tenderloin can be expensive. We served it with steamed broccoli and Trader Joe's Pork Gyoza potstickers. We've made this before using the tenderloin and it's equally as tasty. If you use chops, be sure to adjust your cooking times accordingly, no one wants extra tough pork. Instead of 2 cloves of garlic minced, we used 2 tsp of the minced garlic in a jar.
As of today's post, 28 people gave this an average rating of 4 out of 5.
I hope you enjoy this in your home as much as we do in ours!
Smart, Cooking Light, OCTOBER 2005
Yield: 4 servings (serving size: 3 ounces pork and about 2 teaspoons honey mixture)
- 2 tablespoons sliced green onions
- 2 tablespoons hoisin sauce
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons sage honey
- 1 tablespoon hot water
- 2 garlic cloves, minced
- 1 (1-pound) pork tenderloin, trimmed
- 1/4 teaspoon salt
- Cooking spray
- 1/2 teaspoon sesame seeds
Preheat oven to 400°.
Combine first 6 ingredients in a small bowl. Pour 1/4 cup honey mixture into a large zip-top plastic bag; reserve remaining honey mixture. Add pork to bag; seal and marinate in refrigerator 30 minutes, turning bag occasionally.
Remove pork from bag; discard marinade. Sprinkle pork with salt. Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add pork; cook 2 minutes, browning on all sides. Brush 1 tablespoon reserved honey mixture over pork; sprinkle with sesame seeds. Place skillet in oven. Bake at 400° for 20 minutes or until a thermometer registers 160° (slightly pink) or until desired degree of doneness.
Place pork on a platter; let stand 5 minutes. Cut pork across the grain into thin slices. Drizzle with the remaining honey mixture.
- 195 (20% from fat)
- 4.3g (sat 1.4g,mono 1.9g,poly 0.6g)