Sesame Pork Roast with Mustard Cream
This low-calorie pork dinner gets its extraordinary flavor from a zesty ginger glaze and a tangy sauce of mustard and sour cream.
Ingredients
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1/4 cup bottled chili sauce
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2 tablespoons reduced-sodium teriyaki sauce
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2 teaspoons grated fresh ginger or 1/4 teaspoon ground ginger
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2 cloves garlic, minced
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2 12- to 16-ounce pork tenderloin
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2 teaspoons sesame seeds
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1/4 cup fat-free or light dairy sour cream
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1 green onion, finely chopped
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1 teaspoon Dijon-style mustard
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Dash salt
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Sliced green onion tops (optional)
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3 cups fresh baby spinach
Directions
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. 4 servings (plus additional tenderloin)
Make-Ahead Hint
Basting sauce and mustard sauce can be prepared and chilled up to 24 hours ahead.
To grill tenderloins
Prepare grill for indirect grilling. Test for medium-high heat above pan. Place tenderloins on grill rack over drip pan. Brush some of the basting sauce over tenderloins. Cover and grill for 30 minutes. Brush tenderloins with additional basting sauce (discard any remaining sauce); sprinkle tenderloins with sesame seeds. Cover and grill about 10 minutes more or until an instant-read thermometer inserted in the thickest part of each tenderloin registers 160 degrees F.
Nutrition information
Calories 135, Total Fat 3 g, Saturated Fat 1 g, Cholesterol 56 mg, Sodium 302 mg, Carbohydrate 7 g, Fiber 1 g, Protein 20 g.
Percent Daily Values are based on a 2,000 calorie diet
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