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3 green onions, chopped
Zest/juice of 1 orange
1/2 cup reduced-sodium soy sauce
2 tablespoons ginger spice paste
2 tablespoons chile spice paste
1 pork tenderloin (about 1 lb)
Large zip-top bag
2 tablespoons canola oil
1. Combine all ingredients (except pork and oil) for marinade; reserve 1/2 cup for later use. Place pork and remaining marinade into bag; seal tightly. Let stand 15 minutes (or overnight) to marinate.
2. Preheat oven to 400°F. Preheat large sauté pan on medium 2-3 minutes. Place oil in pan, then add pork (discarding bag and marinade); cook 4-5 minutes, turning occasionally, until browned on all sides.
3. Transfer pork to shallow baking dish; top with reserved 1/2 cup marinade. Bake 18-20 minutes or until pork is 145°F. Remove from oven and let stand 5 minutes. Slice pork and serve.
CALORIES (per 1/4 recipe) 210kcal; FAT 10g; CHOL 60mg; SODIUM 770mg; CARB 5g; FIBER 0g; PROTEIN 23g; VIT A 2%; VIT C 45%; CALC 2%; IRON 6%