1/4 of recipe (about 3.25 oz. cooked pork with 2 tbsp. sauce): 191 calories, 4g total fat (1g sat fat), 555mg sodium, 13g carbs, <0.5g fiber, 9g sugars, 24g protein -- PointsPlus® value 5*-- SmartPoints® value 5*
BREAKOUT RECIPE ALERT! This is one of our best creations ever. The zesty-sweet sauce is the stuff dreams are made of...
2 tbsp. reduced-sodium/lite soy sauce
1 tbsp. sweet Asian chili sauce
2 tsp. chopped garlic
1 tsp. chopped ginger
1 tsp. crushed red pepper flakes
One 1-lb. raw pork tenderloin, trimmed of excess fat
2 tsp. cornstarch
3 tbsp. sweet Asian chili sauce
1 1/2 tbsp. seasoned rice vinegar
1 tsp. chopped garlic
1/4 tsp. crushed red pepper flakes
2 tbsp. thinly sliced scallions
Optional topping: extra thinly sliced scallions
In a small bowl, combine marinade ingredients; stir until uniform. Place pork and marinade in a large sealable plastic bag; remove as much air as possible and seal. Gently knead marinade into meat through the bag. Refrigerate for 1 hour.
Preheat oven to 425 degrees.
Bring a large oven-safe skillet sprayed with nonstick spray to high heat on the stove. Add pork and discard excess marinade. Evenly sear meat, rotating it occasionally, until dark on all sides, about 4 minutes total.
Place skillet in the oven and bake for 10 minutes.
Carefully flip pork. Bake until pork center reaches 145 degrees, 5 - 10 more minutes.
Remove pork from the skillet and let rest for 10 minutes.
Meanwhile, to make the sauce, combine cornstarch with 1/4 cup water in a small nonstick pot. Stir to dissolve. Add remaining sauce ingredients except scallions and stir well. Set heat to medium. Stirring frequently, cook until sauce has thickened, 6 - 8 minutes. Remove from heat, and stir in scallions.
Slice pork, and serve with sauce!
MAKES 4 SERVINGS
HG Tip! If you're not sure if the skillet handle is oven-safe, wrap it in aluminum foil first.