Ginger-Soy Tenderloin
This Asian-inspired pork dish offers up lovely aromas, a little bite (thanks to the chili), and the crunch of fresh vegetables’with the added bonus of being lean.
Best Health magazine, December 2012; Photo by Petrina Tinslay
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- 1 tbsp low-sodium soy sauce
- 1 tbsp fresh ginger grated
- 1 red chili pepper seeded, finely chopped
- 1 tbsp honey
- 1 pork tenderloin (about 500 g)
- 2 cups mushrooms sliced, (we used oyster mushrooms)
- 3 cups baby spinach leaves
- 1 large red pepper thinly sliced
- 1 large yellow pepper thinly sliced
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Preheat oven to 350°F.
- In a large bowl, combine soy sauce, ginger, chili and honey. Add pork and roll it in the marinade. Line a roasting dish with parchment paper, and spread mushrooms and spinach over the bottom. Place pork on top, then pour on any remaining marinade.
- Cover dish with foil and bake for 30 minutes. Remove pork, let it rest for a few minutes, then slice it diagonally.
- On four plates, layer mushrooms, pork and vegetables. If you like, serve with a side of steamed rice.
Recipe Notes
Per serving: 224 calories, 30 g protein, 5 g fat (2 g saturated fat), 15 g carbohydrates, 3 g fibre, 82 mg cholesterol, 228 mg sodium
