I think I may have mentioned recently that I have an affinity for a certain local Chinese-food restaurant.
Luckily for the establishment and unluckily for my waistline, it’s very close to my house. I’ve been going so often for a bowl of Hot and Sour Soup that, by now, everyone knows my name (cue music to popular ’80s sitcom).
Being a regular has its perks.
I went in on Christmas Eve (Hush! Yes, I said Christmas Eve – don’t judge until you’ve tried their soup!) and the proprietor beckoned me over to the edge of the shiny silver counter. He practically shoved a covered plate into my hands.
“Try this,” he said.
Without any further urging, I took the offering to my table along with the soup and eggroll.
I uncovered one of the most delicious pieces of pork I’d ever tasted.
“Not on menu. Special,” he told me.
Yes it was.
I can’t wait to make it at home.
As my fortune cookie predicted (wink), boneless pork tenderloin is on sale this week at Brookshire’s. Try this today!
1/4 cup hoisin sauce
2 Tbs sliced green onions
2 Tbs low-sodium soy sauce
1 Tbs rice wine vinegar
2 garlic cloves, minced
1 (1 lb) pork tenderloin, trimmed
1 Tbs sesame seeds
Combine first 5 ingredients in a large zip-top plastic bag; add pork to bag. Seal and marinate in refrigerator 2 hours, turning bag once.
Preheat oven to 425° F.
Remove pork from bag, reserving marinade. Place pork on the rack of a broiler pan or roasting pan coated with cooking spray; place rack in oven. Bake at 425° F for 15 minutes. Sprinkle pork with sesame seeds; bake an additional 5 minutes or until a thermometer registers 160° F (slightly pink). Place pork on a cutting board; let stand 10 minutes. Cut into (1/2-inch-thick) slices.
Pour reserved marinade into a small saucepan; bring to a boil. Cook until reduced to 1/3 cup (about 2 minutes); serve with pork.
Nutritional Information: Calories: 194, Fat: 6 g, Protein: 25 g, Carbohydrate: 9 g, Fiber: 1 g, Cholesterol: 68 mg, Iron: 2 mg, Sodium: 574 mg, Calcium: 37 mg