Teriyaki Pork Tenderloin:
Makes 6 servings:
Each serving contains:
5g total fat
2 garlic cloves, crushed through a press
1 small onion, grated
1/2 cup low sodium soy sauce
1 tablespoon sesame oil
2 teaspoons grated peeled fresh ginger
3/4 teaspoon ground ginger
1 teaspoon grated lemon zest
1 (1 pound) whole pork tenderloin, silver skin removed
1/4 cup dry white wine
1/4 cup honey
1 tablespoon firmly packed dark brown sugar
1. The day before serving, combine the garlic, onion, soy sauce, oil, fresh ginger, ground ginger, and zest in a shallow baking dish and mix well. Add the pork and turn to coat evenly. Cover and place in the refrigerator to marinate overnight.
2. The next day, preheat the oven to 375 degrees F. Remove the pork from the marinade and drain well.
3. Combine the wine, honey, and brown sugar in a bowl, mix well, then pour the mixture over the pork, coating all sides.
4. Place in an aluminum foil lined baking dish and bake until the internal temperature reaches 155 degrees F to 160 degrees F on an instant read thermometer, or approximately 25 to 30 minutes.
5. Remove the pork from the oven and let rest 10 minutes. Slice and serve with steamed white rice.