Skinny Asian Braised Pork Tenderloin

By shelliec

Nutritional Content 1 serving = 1/2

Calories: 178 Total Fat: 4 g Saturated Fat: 1 g Trans Fat: 0 Cholesterol: 68 mg Sodium: 186 mg Carbohydrates: 68 g Dietary Fiber: 1 g Sugars: 6 g Protein: 25 g

Ingredients

• Marinade:
• 1.25 pounds lean pork tenderloin
• 1 tablespoon Dijon mustard
• 2 teaspoon ground ginger
• 2 teaspoon curry powder
• 2 teaspoon ground coriander
• 1/2 teaspoon black pepper
• 1/2 tablespoon rice wine vinegar
• Glaze:
• 2 tablespoons honey
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon soy sauce, lite, low sodium
• 2 tablespoon rice wine vinegar
• 1 tablespoon warm water
• 1 teaspoon sesame oil
• 1 tablespoon Dijon mustard

Preparation

Step 1

In a large mixing bowl combine all marinade ingredients. Trim away all visible fat from tenderloin and discard. Cut tenderloin into 2” pieces and place in marinade, ensuring all sides are coated. Cover and allow tenderloin to marinate OVERNIGHT in the refrigerator if possible, if not, continue with the next step.

Place tenderloin in crock pot on high 2-3 hours or until it shreds easily with a fork. Remove from the crock pot and place on a serving platter.

In a medium sauce pan combine all glaze ingredients, cook over medium heat while stirring constantly about 5 minutes, pour over tenderloin. Serve pork as is or shred with a fork and enjoy as sandwiches.