Sesame Pork Roast with Mustard Cream

By nancyjcanzi

Ingredients

• 1/4 cupbottled chili sauce
• 2 tablespoonsreduced-sodium teriyaki sauce
• 2 teaspoonsgrated fresh ginger or 1/4 teaspoon ground ginger
• 2 clovesgarlic, minced
• 212 - to 16-ouncepork tenderloin
• 2 teaspoonssesame seeds
• 1/4 cupfat-free or light dairy sour cream
• 1 green onion, finely chopped
• 1 teaspoonDijon-style mustard
• Dashsalt
• Sliced green onion tops (optional)
• 3 cupsfresh baby spinach

Details

Servings 7
Adapted from diabeticlivingonline.com

Preparation

Step 1

1. Preheat oven to 425 degrees F. For basting sauce, in a small bowl, stir together chili sauce, teriyaki sauce, ginger, and garlic.
2. Place pork tenderloins on a rack in a shallow roasting pan. Brush some of the basting sauce over tenderloins. Roast for 15 minutes. Brush tenderloins with additional basting sauce (discard any remaining sauce); sprinkle tenderloins with sesame seeds. Roast for 10 to 20 minutes more or until an instant-read thermometer inserted in the thickest part of each tenderloin registers 160 degrees F.
3. Meanwhile, for mustard sauce, in a small bowl, stir together sour cream, the finely chopped green onion, mustard, and salt. If desired, sprinkle with green onion tops.
4. To serve, place spinach on a serving platter. Slice 1 of the tenderloins (cover and chill remaining tenderloin for another meal); arrange sliced tenderloin on top of the spinach. Serve with all of the mustard sauce. 4 servings (plus additional tenderloin)
Make-Ahead Hint: Basting sauce and mustard sauce can be prepared and chilled up to 24 hours ahead.
To grill tenderloins: Prepare grill for indirect grilling. Test for medium-high heat above pan. Place tenderloins on grill rack over drip pan. Brush some of the basting sauce over tenderloins. Cover and grill for 30 minutes. Brush tenderloins with additional basting sauce (discard any remaining sauce); sprinkle tenderloins with sesame seeds. Cover and grill about 10 minutes more or until an instant-read thermometer inserted in the thickest part of each tenderloin registers 160 degrees F.
Nutrition Facts Per Serving:
Calories135
Total Fat (g)3
Saturated Fat (g)1
Cholesterol (mg)56
Sodium (mg)302
Carbohydrate (g)7
Fiber (g)1
Protein (g)20
Diabetic Exchanges
Very Lean Meat (d.e.)3