Oriental Pork Tenderloin
Fresh garlic and ginger provide a flavor boost to the marinade in this lighter version of a traditional favorite.
- 1/4 cup green onions, chopped
- 6 garlic clove, pressed
- 2 teaspoons fresh gingerroot, peeled and finely chopped
- 1/2 cup dry white wine
- 6 tablespoons soy sauce
- 1 teaspoons red pepper flakes
- 3 pounds pork tenderloin
- 1 cup cold water
- 4 teaspoons cornstarch
Chop onion with Food Chopper. Press garlic with Garlic Press. Finely chop ginger with Chef's Knife. In Classic Batter Bowl, combine onions, garlic, ginger, wine, soy sauce and red pepper flakes. Add pork tenderloin, turning to coat. Cover with Batter Bowl Lid. Refrigerate at least 30 minutes.
Preheat oven to 425°F. Place meat in Deep Dish Baker. Reserve marinade. Bake uncovered, 30-40 minutes or until internal temperature reaches 160°F. Remove from oven; cover loosely with foil and let stand 10 minutes before serving. Meanwhile, for a sauce, bring reserved marinade to a boil in (1.5-qt.) Saucepan. Combine cold water and cornstarch; mix well. Add to reserved marinade in Saucepan. Bring to a boil; cook 1 minute. Slice pork into 1/2-inch slices. Serve with sauce.
- 10 servings
Nutrients per serving:
Approximately 274 calories and 9 grams of fat
Feature this elegant entree at a small gathering and divide all ingredients in half and proceed according to recipe directions, placing meat in Mini-Baker.