Hoisin Pork Tenderloin With Sesame Seeds!!! Another delicioso recipe!!

Hoisin Pork Tenderloin With Sesame Seeds!

From Ruth’s kitchen to mine!

To prepare two servings, replace the pork tenderloin with two (four-ounce) boneless pork chops, and reduce the marinade ingredients by half. Sprinkle each pork chop with one teaspoon sesame seeds for the last five to 10 minutes of cooking.

Yield: 4 servings (serving size: 3 ounces pork and about 4 teaspoons sauce)

CALORIES 194 (27% from fat); FAT 5.8g (sat 1.7g,mono 2.2g,poly 1.1g); PROTEIN 25.4g; CHOLESTEROL 68mg; CALCIUM 37mg; SODIUM 574mg; FIBER 0.9g; IRON 2mg; CARBOHYDRATE 8.7g

INGREDIENTS

1/4 cup Hoisin sauce
2 tablespoons sliced green onions
2 tablespoons low-sodium soy sauce
1 tablespoon rice wine vinegar
2 garlic cloves, minced
1 (1-pound) pork tenderloin, trimmed
Cooking spray
tablespoon sesame seeds

INSTRUCTIONS:

Combine first 5 ingredients in a large zip-top plastic bag; add pork to bag. Seal and marinate in refrigerator 2 hours, turning bag once. Preheat oven to 425°. Remove pork from bag, reserving marinade. Place pork on the rack of a broiler pan or roasting pan coated with cooking spray; place rack in pan. Bake at 425° for 15 minutes.
Sprinkle pork with sesame seeds; bake an additional 5 minutes or until a thermometer
registers 160° (slightly pink). Place pork on a cutting board; let stand 10 minutes. Cut into (1/2-inch-thick) slices. Pour reserved marinade into a small saucepan; bring to a boil. Cook until reduced to 1/3 cup (about 2 minutes); serve with pork.


ROASTED BABY POTATOES
Yield:4-6 servings (NI not yet calculated) will determine later)

1/2 pound small red-skinned potatoes (about 1 3/4-inch diameter), scrubbed
1/2 pound small white-skinned potatoes (about 1 3/4-inch diameter), scrubbed
1 tablespoon herbes de Provence, plus extra for garnish
3 cloves garlic, minced
2 tbsp cup extra-virgin olive oil, plus extra for drizzling
Salt and freshly ground black pepper

Preheat the oven to 400 degrees F.
Put the potatoes into a large bowl. In a small bowl, whisk the herbs, garlic, and oil together until blended, and then pour over the potatoes. Sprinkle generously with salt and pepper and toss to coat. Transfer the potatoes to a heavy large baking dish, spacing them evenly apart.
Roast the potatoes until they are tender and golden, turning them occasionally with tongs, about 1 hour. Transfer the roasted potatoes to a decorative platter and drizzle with extra-virgin olive oil and herbes de Provence, if desired. Serve hot or warm.