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1
⁄2 teaspoon (2 ml) kosher salt
1pork tenderloin, about 1
1
⁄4 to 1
1
⁄2 pounds (625 to 750 g)
1
⁄2 cup (125 ml) chicken stock
Combine the soy sauce, brown sugar, hoisin sauce, sherry, ginger, green
onion, sesame oil, garlic and 5-spice powder 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 (235ºC). 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 (65ºC) 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, (8-11ounces [230-315 g] each)
1 teaspoon (5 ml) extra virgin olive oil
Place the rack in position B and preheat the toaster oven to 400ºF (200ºC).
Scrub the potatoes thoroughly and dry. Lightly rub each potato with
1
⁄4
teaspoon (1 ml) 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. (230 g) potato]:
Calories 167 (1% from fat) • carb. 36g • pro. 4g • fat 1g • sat. fat 0g
• chol. 0mg • sod. 12mg • calc. 14mg • fiber 5g
Twice Baked Sour Cream
& Chive Potatoes
Makes 4 servings
4 Idaho or russet potatoes, about 7-8 ounces (200-230 g) each
1
⁄3 cup (75 ml) lowfat milk
1tablespoon (15 ml) + 1 teaspoon (5 ml) unsalted butter
1
⁄2 cup (125 ml) sour cream or lowfat sour cream
1
⁄4 teaspoon (1 ml) kosher salt
1
⁄4 teaspoon (1 ml) freshly ground pepper (black or white)
3 tablespoons (45 ml) + 1 tablespoon (15 ml) chopped fresh chives
Prepare and bake potatoes as in Baked Potatoes (previous recipe), but do
not pinch open – just slit slightly with a knife to allow steam to vent. When
cool enough to handle, cut off top quarter of each potato and scoop out
cooked potato, leaving a
1
⁄4-inch (0.8 cm)-thick potato shell. Reserve
cooked potato and skin shells. Preheat toaster oven to 375°F (190ºC).
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