Sesame Pork Roast with Mustard Cream - 7g Carbs, 1g Fiber
From Better Homes and Gardens Diabetic Living
Prep: 25 minutes
Roast: 15 minutes + 10 minutes
Carb Choices: 0.5
Equally delicious roasted or grilled, this Asian-influenced pork
tenderloin gets its extraordinary flavor from a zesty ginger
brush-on and a tangy mustard sour cream sauce.
1/4 cup bottled chili sauce
2 Tbsp reduced-sodium teriyaki sauce
2 tsp grated fresh ginger or 1/4 teaspoon ground ginger
2 cloves garlic, minced
2 12-to 16-oz pork tenderloin
2 tsp sesame seeds
1/4 cup fat-free or light dairy sour cream
1 green onion, finely chopped
1 tsp Dijon-style mustard
Dash salt
Sliced green onion tops (optional)
3 cups fresh baby spinach
1. Preheat oven to 425 degrees 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 degrees 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.
Makes 4 servings (plus additional tenderloin)
Per Serving:
135 Calories, 3 gtotal fat, 1g Saturated Fat, 5mg Cholesterol,
302 mg sodium, 7g Carbs, 1g Fiber, 20g Protein
Exchanges: 3 very Lean Meat, 1 vegetable