Spicy Asian Pork Tenderloin
Serve with a Green Salad

Served 4

• 1/4 cup hoisin sauce
• 2 tablespoons chili-garlic sauce
• 1 teaspoon sesame oil
• 1 1/2 tablespoons rice vinegar
• 1 1/4 pound pork tenderloin, patted dry

Preheat a gas grill to medium-high. Combine hoisin sauce, chili-garlic sauce, sesame oil and rice vinegar in a small bowl.

Brush pork all over with sauce. Place pork on grates. Cover and grill, turning several times with tongs, until an instant-read thermometer inserted into thickest part of tenderloin registers 150ºF, 12 to 15 minutes total. Transfer pork to a plate, tent with foil and let rest at least 5 minutes. Use a sharp knife to slice. Serve warm.

Per Serving: 218 Calories; 7g Fat (27.8% calories from fat); 2g Saturated Fat; 30g Protein; 8g Carbohydrate; 1g Dietary Fiber; 93mg Cholesterol; 331mg Sodium. Exchanges: 4 1/2 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates.

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