Makes three 4-ounce servings
1/2 cup hoisin sauce
1 tablespoon finely chopped peeled fresh ginger
3 cloves garlic, finely minced
2 tablespoons finely chopped onion
1/4 cup dry white wine
1 pork tenderloin, about 12 ounces
- Mix the hoisin sauce, ginger, garlic, onion and white wine together. Place the pork tenderloin in a baking dish and spoon the hoisin marinade over it. Let the pork marinate in the refrigerator, covered, for 6 to 12 hours.
- Preheat the grill to medium or preheat the oven to 425 degrees.
- Grill the pork, turning once, or bake it until the inside has lost its pink color, about 25 minutes total.” Pork tenderloin is versatile, quick to cook…and a great diet food. Ounce for ounce, it has no more fat than chicken breast.
Lactose Intolerant, Gluten Intolerant, Suitable for High Blood Pressure, Suitable for High Cholesterol, Suitable for Diabetics, Asian (Chinese/Thai/Malaysian/Japanese)
Excerpted from The “I” Diet Copyright ©2008, 2010 by Susan B. Roberts, LLC and Elizabeth Kelly Sargent. Used by permission of Workman Publishing Co., Inc., New York. All Rights Reserved.
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