Orange-Glazed Roast Pork
Pork tenderloin is the leanest cut: For 3 ounces of cooked, it has only 4.1 g fat (1.4 g saturated), compared with, for example, pork shoulder, which has 11 g fat (3.7 g saturated). Pork tenderloins are often packed 2 to a vacuum-sealed plastic package. Use the one you need, wrap the other and freeze it for a later date. You can serve the pork on its own (see below for a menu suggestion), slice it for sandwiches, add it to a salad, or toss in a pasta sauce.
1 tablespoon reduced-sodium soy sauce
1 tablespoon frozen orange juice concentrate
1-1/4 teaspoons dark brown sugar
1-1/2 teaspoons mustard
1/4 teaspoon pepper
3/4 pound pork tenderloin
1 Preheat the oven to 425°F. In a small bowl, stir together the soy sauce, orange juice concentrate, brown sugar, mustard, and pepper.
2 Place the tenderloin on a rack in a roasting pan and brush with the soy sauce mixture. Roast for 25 minutes, or until the pork is cooked through and a meat thermometer reads 160°F.
3 Transfer the pork to a plate and let stand for 10 minutes before slicing. Slice the pork slightly on the diagonal into 1/4-inch-thick slices, reserving any juices that collect on the plate. Serve the pork with the pan juices. Makes 4 servings
Makes 4 servings.
Per serving: 119 calories, 3.1g total fat (1g saturated), 55mg cholesterol, 0g dietary fiber, 4g carbohydrate, 18g protein, 224mg sodium.