Dry-roasted sesame seeds, often found in Chinese-inspired dishes like this one, add a rich nuttiness that teams well with pork. You’ll be tempted to eat every bite, but save some to make Cook’s-Choice Fried Rice (page 210).

　　

Ingredients

serves 4, 3 ounces pork per serving (plus 12 ounces pork reserved)

　　Cooking spray

　　1/4 cup plain rice vinegar, or 1/4 cup plain or cider vinegar plus 1 teaspoon sugar

　　3 tablespoons soy sauce (lowest sodium available)

　　2 tablespoons frozen orange juice concentrate or 1/2 cup orange juice

　　2 teaspoons bottled chopped garlic or 4 medium garlic cloves, chopped

　　1/8 to 1/4 teaspoon crushed red pepper flakes

　　2 1-pound pork tenderloins, all visible fat discarded

　　1 to 2 tablespoons water (as needed)

　　1 tablespoon sesame seeds

　　

Step 1

Preheat the oven to 425°F. Lightly spray a 13 x 9 x 2-inch baking pan with cooking spray.

　　

Step 2

In a small bowl, stir together the vinegar, soy sauce, orange juice concentrate, garlic, and red pepper flakes.

　　

Step 3

Tucking any thin ends under so they cook evenly, put the pork in the baking pan so the pieces do not touch. Pour the vinegar mixture over the pork.

　　

Step 4

Roast for 10 minutes. Turn over. Roast for 10 to 15 minutes, or until the internal temperature registers 150°F on an instant-read thermometer or is slightly pink in the very center. While the pork cooks, if the sauce appears to be burning (it may in corners or in dark pans), tilt the pan and loosen and stir the thicker sticky substances. Add the water if needed.

　　

Step 5

Meanwhile, in a small skillet, dry-roast the sesame seeds over low heat for about 2 minutes, or just until fragrant and golden, stirring frequently. Watch carefully so they don’t get too brown. Pour onto a small plate.

　　

Step 6

Transfer the pork to a cutting board. Let stand for about 10 minutes. The pork will continue to cook during the standing time, reaching about 160°F. Cut diagonally, making long, thin slices. Refrigerate half the pork (12 ounces) in an airtight container for use in Cook’s-Choice Fried Rice. Transfer the remaining pork to plates. Spoon the pan juices over the pork. Sprinkle with the sesame seeds.

　　

nutrition information

Step 7

(Per Serving)

　　

Step 8

Calories: 143

　　

Step 9

Total Fat: 3.0g

　　

Step 10

Saturated: 1.0g

　　

Step 11

Trans: 0.0g

　　

Step 12

Polyunsaturated: 0.5g

　　

Step 13

Monounsaturated: 1.0g

　　

Step 14

Cholesterol: 74mg

　　

Step 15

Sodium: 208mg

　　

Step 16

Carbohydrates: 3g

　　

Step 17

Fiber: 0g

　　

Step 18

Sugars: 2g

　　

Step 19

Protein: 25g

　　

Step 20

Dietary Exchanges

　　

Step 21

3 Very Lean Meat

　　American Heart Association Quick & Easy Meals