Miso-Glazed Pork Tenderloin

Miso-Glazed Pork Tenderloin Author: Canadian Living Credits: Miso-Glazed Pork Tenderloin

This tasty tenderloin is prepared with just a few ingredients. You'll find miso, also known as soybean paste, in the Asian aisle of the grocery store; it keeps in the refrigerator for up to 8 months. Serve with steamed vegetables and rice or noodles.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: March 2012

Ingredients

  • 2 tablespoons red miso paste
  • 2 tablespoons yellow miso paste
  • 2 tablespoons liquid honey
  • 2 cloves garlic minced
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon sesame oil
  • 2 teaspoons vegetable oil
  • 1 lb pork tenderloin trimmed
  • 1 pinch pepper

Method

In small saucepan, bring miso paste, honey, garlic, vinegar, sesame oil and 3/4 cup water to boil; reduce heat and simmer until reduced to 1/3 cup, about 8 minutes.

Meanwhile, in large ovenproof skillet, heat vegetable oil over medium-high heat. Sprinkle pork with pepper; sear until browned all over, about 7 minutes.

Remove 1 tbsp of the miso mixture and brush over pork, reserving remainder. Roast in 400?F (200?C) oven until juices run clear when pork is pierced and just a hint of pink remains inside, about 16 minutes. Let stand for 5 minutes before slicing. Serve drizzled with remaining miso mixture.

Nutritional facts Per serving: about

  • Fibre 1 g
  • Sodium 372 mg
  • Sugars 9 g
  • Protein 26 g
  • Calories 203.0
  • Total fat 6 g
  • Potassium 383 mg
  • Cholesterol 61 mg
  • Saturated fat 1 g
  • Total carbohydrate 12 g

%RDI

  • Iron 10.0
  • Fibre 0.0
  • Folate 3.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Miso-Glazed Pork Tenderloin

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