Roasted Pork

Recipe Ingredients

3 tablespoons	45ml	Barbecue sauce
1 tablespoon	15ml	Low-sodium soy sauce
1 tablespoon	15ml	Dry sherry
2		Garlic cloves - minced
1/2 teaspoon	2.5ml	Crushed Szechuan peppercorns
		= (or red pepper flakes)
2		Pork tenderloins - (abt 1 1/2 lbs total)

Recipe Instructions

Preheat oven to 350 degrees. Combine barbecue sauce, soy sauce, sherry, garlic and peppercorns in small bowl.

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 degrees when tested with meat thermometer inserted in thickest part of roast. (Timing will depend on thickness of pork; test at 30 minutes.)

Transfer roast to cutting board; cover with foil. Let stand 10 to 15 minutes before carving. Internal temperature will continue to rise 5 to 10 degrees 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.

Variation: For Chinese Barbecued Pork, add 1 teaspoon red food coloring to barbecue sauce mixture. Prepare roasts as recipe directs. Roasts may be grilled over medium coals until an internal temperature of 155 degrees is reached. (Turn pork after 8 minutes; check temperature at 16 minutes.)

This recipe yields 4 servings.

Exchanges Per Serving: 3 1/2 Meat.

Nutrition Facts: Calories 199; Calories from Fat 26%; Total Fat 5g; Saturated Fat 2g; Protein 32g; Carbohydrates 3g; Cholesterol 101mg; Sodium 301mg; Dietary Fiber 1g.

Source:
Diabetic Cooking at http://www.diabeticcooking.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.