Sesame Pork Roast With Mustard Cream (Diabetic) |
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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 4 |
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From Better Homes and Gardens Diabetic Living, Spring, 2005. Serve with long grain wild rice. Ingredients:
1 (12 -14 ounce) pork tenderloin |
1/4 cup chili sauce |
2 tablespoons low-sodium teriyaki sauce |
2 teaspoons fresh ginger, grated (or 1/4 tsp. ground ginger) |
2 garlic cloves, minced |
2 teaspoons sesame seeds |
3 cups baby spinach, fresh |
1/4 cup nonfat sour cream (or reduced fat) |
1 green onion, finely chopped |
1 teaspoon dijon mustard |
1 dash salt |
Directions:
1. In a small bowl, combine mustard cream ingredients and cover and chill for up to 24 hours before serving.
2. Preheat oven to 425 degrees and place pork on rack in a shallow roasting pan.
3. For basting sauce, in a small bowl, stir together chili sauce, teriyaki sauce, ginger, and garlic; brush some onto pork.
4. Roast pork for 15 minutes. Brush the surface with additional basting sauce; discard remaining basting sauce.
5. Sprinkle pork with sesame seeds.
6. Roast for 10-20 minutes more or until an instant-read thermometer, inserted into the thickest part of the roast, reads 160 degrees.
7. To serve, arrange spinach on a platter and slice the pork. Place pork on top of spinach with the mustard cream on the side.
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