Teriyaki Pork Tenderloin
Serve with rice and glazed carrots.

Yields: 3 servings

1 clove garlic
2 tablespoons light soy sauce
1 tablespoon water
1 teaspoon packed brown sugar
2 teaspoons lemon juice
2 teaspoons vegetable oil
1/8 teaspoon coarsely ground black pepper
1 - 3/4 pound pork tenderloin
Cooking oil spray

Peel and finely chop the garlic. To make the teriyaki marinade, mix the garlic, soy sauce, water, brown sugar, lemon juice, oil and pepper in a shallow glass dish. Add pork, and turn to coat with marinade. Cover and regrigerate, turning occasionally, at least 1 hour but no longer than 24 hours.

Heat the oven to 425 degrees F. Spray the baking pan with cooking oil spray. Remove the pork from the marinade and discard marinade. Place pork in the prepared pan.

Bake uncovered 27 to 30 minutes or until meat thermometer inserted in thickest part of pork reads 160 degreees or pork is slightly pink when you cut into the center. Cut pork crosswise into thin slices and serve.

Per Serving: 178 Calories; 7g Fat (36.2% calories from fat); 2g Saturated Fat; 25g Protein; 3g Carbohydrate; trace Dietary Fiber; 74mg Cholesterol; 461mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

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