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Low-Fat Asian Barbecued Pork Tenderloin Recipe Low Carb

 

Ingredients

Servings: 4

 

Marinade:

2 tbsp hickory barbecue sauce

1 tbsp light soy sauce

1 tbsp plain rice vinegar or cider vinegar

2 medium garlic cloves, minced

1 tsp minced peeled gingerroot

1/2 tsp Szechuan peppercorns, crushed

 

Pork:

1 pound pork tenderloin, all visible fat discarded

Vegetable oil spray

1/4 cup water

 

Nutrition Facts

 

Exchanges/Choices:

3 Lean Meat

 

Calories 148

    Calories from Fat 37

Fat 4g

    Saturated Fat 1.4g

Cholesterol 66mg

Sodium 251mg

Carbohydrate 2g

    Dietary Fiber 0g

    Sugar 2g

Protein 24g

Cooking Methods

  1. In a large airtight plastic bag or glass baking dish, stir together the marinade ingredients. Add the pork and turn to coat. Seal the bag or cover the dish. Refrigerate for 30 minutes to 2 hours.
  2. Lightly spray the grill rack or broiler pan and rack with vegetable oil spray. Preheat the grill on medium high or preheat the broiler.
  3. Drain the tenderloin, pouring the marinade into a small saucepan. Pour in the water. Bring to a boil over high heat. Boil for 5 minutes.
  4. Put the pork on the grill or broiler rack. Brush half the marinade over the pork. Grill the pork, covered or broil 4 to 5 inches from the heat for 8 minutes. Turn over. Using a clean brush, brush with the remaining marinade.
  5. Grill, covered, or broil for 8 minutes. Turn over. Grill, covered, or broil for 2-4 minutes or until the internal temperature measures 160 degrees or until desired doneness.
  6. Put the pork on a cutting board. Lightly cover with aluminum foil. Let stand for 5 minutes.
  7. To serve, cut crosswise into thin slices.

Fun Facts / Cooking Tips

Traditional Asian barbecued pork is slowly smoked and gets its bright red appearance from food coloring. This modern healthy version gets its beautiful color and tangy flavor from a mixture of hickory barbecue sauce and Asian condiments.

 

 

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