3/4 lb Pork, tenderloin, lean, raw
1/2 cup chicken broth, low sodium
1 medium garlic cloves, minced
1 tsp fresh ginger root, minced
2 scallions, white part only, minced
1 Chile Peppers, jalapeno, whole, seeded and minced
1/3 cup Juice, orange
1 tbsp fresh lemon juice
1 tsp fresh lemon peel, grated
1 tbsp extra virgin olive oil
1/4 tsp sesame oil
1 In a medium bowl, whisk together ginger, scallions, garlic, Chile pepper, lemon juice, orange juice, and lemon. Whisk in olive oil and sesame oil. Pour mixture into a large self-sealing plastic bag.
2 Add the tenderloins to the bag and seal. Let stand, while occasionally turning the bag, for 30 minutes.
3 Preheat the oven to 400F.
4 Remove tenderloins from the marinade and place in a roasting pan. Roast for 15 to 20 minutes.
5 Meanwhile, place marinade and broth in a small saucepan. Bring to a boil. Reduce heat to medium and cook, stirring occasionally, for 5 minutes.
6 To serve, thinly slice pork on the diagonal. Arrange slices on a heated serving platter and nap with some of the sauce. Serve immediately.
Roast until an instant meat thermometer registers 160F.
Makes 6 servings
Amount Per Serving
Total Carbs 3g
Dietary Fiber 0.3g
Total Fat 4g
Saturated Fat 0.8g
Unsaturated Fat 3.2g
Fat 1/2, Fruit , Meat 1 1/4, Vegetable 1/4