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Roasted Pork

3 tablespoons barbecue sauce 
1 tablespoon reduced-sodium soy sauce 
1 tablespoon dry sherry 
2 cloves garlic, minced 
1/2 teaspoon crushed Szechwan peppercorns or red pepper flakes 
2 whole pork tenderloins (about 1-1/4 to 1-1/2 pounds total) 

Preheat oven to 350F
Combine barbecue sauce, soy sauce, sherry, garlic and peppercorns in small bowl
Brush one-fourth of mixture evenly over each roast
Place roasts on rack in shallow foil-lined roasting pan
Cook roasts 15 minutes; turn and brush with remaining barbecue sauce mixture
Continue to cook until internal temperature reaches 165F when tested with meat thermometer inserted in thickest part of roast. (Timing will depend on thickness of pork; test at 30 minutes.)
Transfer roast to cutting board; cover with foil. Let stand 10 to 15 minutes before carving
Internal temperature will continue to rise 5F to 10(0)F during stand time
Slice diagonally and serve warm with rice, if desired
Or, for use in other recipes, cut into portions and refrigerate up to 3 days or freeze up to 3 months

Variation For Chinese Barbecued Pork, add 1 teaspoon red food coloring to barbecue sauce mixture
Prepare roasts as recipe directs
Roasts can be grilled over medium coals until an internal temperature of 155F is reached
(Turn pork after 8 minutes; check temperature at 16 minutes.)

Food exchange per serving 3 1/2 meat
Calories 199 Calories from Fat 26 % Total Fat 5 g Saturated Fat 2 g 
Cholesterol 101 mg Carbohydrate 3 g Fiber <1 g Protein 32 g Sodium 301 mg

Courtesy Diabetic Cooking

Serves 4