I serve this light dish with jasmine rice and broccoli as a special dinner for two.
—ANNEMARIE HARRIS HADDONFIELD, NJ
PREP: 10 MIN. + MARINATING • BAKE: 20 MIN. • MAKES: 2 SERVINGS
1/2 cup reduced-sodium soy sauce
1 tablespoon minced fresh gingerroot
1 1/2 teaspoons sesame oil
2 whole cloves
1 pork tenderloin (3/4 pound)
1/4 cup sesame seeds
1 tablespoon honey
1 tablespoon brown sugar
1. In a large resealable plastic bag, combine the soy sauce, ginger, sesame oil and cloves. Add the pork; seal bag and turn to coat. Refrigerate for 8 hours or overnight.
2. Drain and discard marinade. Place sesame seeds in a shallow dish. Roll pork in sesame seeds and place in a 13x9-in. baking dish coated with cooking spray. Drizzle with honey; sprinkle with brown sugar.
3. Bake, uncovered, at 425° for 20-30 minutes or until a meat thermometer reads 160°.
PER SERVING 324 cal., 12 g fat (2 g sat. fat), 95 mg chol., 437 mg sodium, 19 g carb., trace fiber, 37 g pro. Diabetic Exchanges: 5 lean meat, 1 starch, 1 fat.