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Asian 5-Spice Pork Tenderloin
Makes 4 to 6 servings
2 tablespoons light soy sauce
2 tablespoons brown sugar
1 tablespoon hoisin sauce
1 tablespoon dry sherry or mirin
1 tablespoon minced fresh ginger
1 tablespoon minced green onion
2 teaspoons Asian toasted sesame oil*
1-2 cloves garlic, peeled and minced
½ teaspoon 5-spice powder*
½ teaspoon kosher salt
1 pork tenderloin, about 1¼ to 1½ pounds
½ cup chicken stock
Combine the soy sauce, brown sugar, hoisin sauce, sherry, ginger,
green onion, sesame oil, garlic, 5-spice powder and salt in a resealable
freezer-weight bag and stir. Trim any excess fat and silver skin from the
pork tenderloin. Place the pork tenderloin in the marinade for 30
minutes at room temperature or up to 8 hours in the refrigerator.
Place the rack in position A and preheat toaster oven to 450°F. Line the
baking pan with foil; then place the roasting rack in the pan.
Remove tenderloin from marinade, allowing excess to drain off. Place
excess marinade in a small saucepan with the chicken stock. Turn the
narrow end of the tenderloin under and attach with a toothpick or
skewer so that the tenderloin is an even thickness.
Roast the tenderloin for 15 to 18 minutes, turning after 9 minutes. While
the pork is roasting, heat the reserved marinade until it bubbles for 5
minutes; lower heat and cook until reduced by half and thickened – this
can be served as a sauce for the pork. When pork has reached an
internal temperature of 150°F when tested with an instant-read
thermometer, remove it from oven. Cover loosely and let rest for 10 to
15 minutes before slicing. Slice the tenderloin crosswise into thin slices
and serve with sauce.
*Can be found in most well-stocked grocery stores or in any Asian
grocery store.
Nutritional information per serving (6 servings):
Calories 166 (29% from fat) • carb. 6g • pro. 22g • fat 5g • sat. fat 1g
• chol. 58mg • sod. 706mg • calc. 17mg • fiber 0g
Baked Potatoes
Why turn on the big oven just to bake potatoes when the toaster oven
does such a good job?
Makes 4 servings
4 Idaho or russet potatoes, about 8-11ounces each
1 teaspoon extra virgin olive oil
Place the rack in position B and preheat the toaster oven to 400ºF.
Scrub the potatoes thoroughly and dry. Lightly rub each potato with ¼
teaspoon of the olive oil. Use a fork to prick potatoes about 6 to 8
times. Place directly on the rack and bake until soft and easily pierced
with a knife, about 55 to 60 minutes. Remove from the oven.
To serve, pinch open the top, fluff the interior with a fork and serve
topped with butter, extra virgin olive oil, margarine, or sour cream, as
desired. Add kosher or sea salt and freshly ground pepper to taste.
Variation: Substitute sweet potatoes or yams for baking potatoes.
Nutritional information per serving (8-oz. potato):
Calories 167 (1% from fat) • carb. 36g • pro. 4g • fat 1g • sat. fat 0g
• chol. 0mg • sod. 12mg • calc. 14mg • fiber 5g