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, slice it for sandwiches, add it to a salad, or toss in a pasta sauce.
Makes 4 servings
1 tablespoon reduced-sodium soy sauce
1 tablespoon frozen orange juice concentrate
1¼ teaspoons dark brown sugar
1½ teaspoons mustard
¼ teaspoon pepper
¾ 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 ¼-inch-thick slices, reserving any juices that collect on the plate. Serve the pork with the pan juices.
Nutrition per serving: 119 calories, 3.1g total fat (1g saturated), 55mg cholesterol, 0g dietary fiber, 4g carbohydrate, 18g protein, 224mg sodium.
Good source of: niacin, selenium, thiamin, vitamin B12, vitamin B6.
- Pineapple-Glazed Pork Follow the directions for Orange-Glazed Roast Pork, but use pineapple juice concentrate instead of orange juice. Add ½ teaspoon rosemary.