MAY image 27

CHINESE PORK ROAST

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YIELD

4 servings

ACTIVE

15 minutes

TOTAL

40 minutes

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1 JAR (7.5 OZ) HOISIN SAUCE

2 TBSP EACH HONEY AND RICE VINEGAR

4 SCALLIONS, FINELY CHOPPED

2 LARGE SWEET POTATOES, CUT IN ½-IN. STRIPS

1 LB ASPARAGUS, TRIMMED

3 TSP OIL

¼ TSP SALT

1 PORK TENDERLOIN (1 LB)

Position racks to divide oven in thirds. Heat oven to 500°F. Line 2 rimmed baking pans with nonstick foil.

Whisk image cup hoisin sauce, the honey, vinegar and scallions in a small bowl until blended; reserve for serving.

Place sweet potatoes on one baking pan, asparagus on the other. Toss potatoes with 2 tsp oil, asparagus with 1 tsp. Sprinkle all with salt; toss.

Move potatoes partially to one side of pan. Place pork on same pan with potatoes; brush with remaining hoisin sauce. Roast pork and potatoes on top rack 15 minutes.

Remove pan from oven, gently toss potatoes and turn pork. Return to oven; roast pork and potatoes on top, asparagus on bottom 10 minutes or until pork registers 155°F on an instant read thermometer. Let pork rest 5 minutes; slice and serve with hoisin-honey sauce.

PER SERVING

CALORIES 304 TOTAL FAT 12G SATURATED FAT 4G CHOLESTEROL 104MG SODIUM 810MG

TOTAL CARBOHYDRATES 9G DIETARY FIBER 1G PROTEIN 37G