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
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
- Folate 3.0
- Calcium 1.0
- Vitamin C 2.0
