Preparation
1. Preheat oven to 425°F. For basting sauce, in a small bowl, stir together chili sauce, teriyaki sauce, ginger, and garlic.
2. Place pork tenderloins on a rack in a shallow roasting pan. Brush some of the basting sauce over tenderloins. Roast for 15 minutes. Brush tenderloins with additional basting sauce (discard any remaining sauce); sprinkle tenderloins with sesame seeds. Roast for 10 to 20 minutes more or until an instant-read thermometer inserted in the thickest part of each tenderloin registers 160°F.
3. Meanwhile, for mustard sauce, in a small bowl, stir together sour cream, the finely chopped green onion, mustard, and salt. If desired, sprinkle with green onion tops.
4. To serve, place spinach on a serving platter. Slice 1 of the tenderloins (cover and chill remaining tenderloin for another meal); arrange sliced tenderloin on top of the spinach. Serve with all of the mustard sauce.
Nutritional Info (Per serving):
Calories: 135,
Saturated Fat: 1g,
Sodium: 302mg,
Dietary Fiber: 1g,
Total Fat: 3g,
Carbs: 7g,
Cholesterol: 56mg,
Protein: 20g
Exchanges:
Vegetable: 1,
Lean Meat: 3
Carb Choices: 0.5
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