Recipe by Oolala
From Better Homes and Gardens Diabetic Living, Spring, 2005. Serve with long grain wild rice.
- 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 See How It's Made
- In a small bowl, combine mustard cream ingredients and cover and chill for up to 24 hours before serving.
- Preheat oven to 425 degrees and place pork on rack in a shallow roasting pan.
- For basting sauce, in a small bowl, stir together chili sauce, teriyaki sauce, ginger, and garlic; brush some onto pork.
- Roast pork for 15 minutes. Brush the surface with additional basting sauce; discard remaining basting sauce.
- Sprinkle pork with sesame seeds.
- Roast for 10-20 minutes more or until an instant-read thermometer, inserted into the thickest part of the roast, reads 160 degrees.
- To serve, arrange spinach on a platter and slice the pork. Place pork on top of spinach with the mustard cream on the side.