This tasty dish (serves 4) is easy enough for a week-night family meal while impressive enough for company. Any vegetable works well on the side.
- 1 teaspoon coriander
- 1 teaspoon ginger
- 1 teaspoon pepper
- ¼ teaspoon salt, optional
- 2 teaspoons olive oil, divided
- 1 pound pork tenderloin, trimmed
- ½ cup orange marmalade
- 2 tablespoons white wine vinegar
- 2 teaspoons reduced sodium soy sauce
- ½ teaspoon garlic powder
- Preheat oven to 450°.
- Combine coriander, ginger, and pepper in small bowl. Trim any translucent “silver skin” from tenderloin. Rub tenderloin with 1 teaspoon olive oil, then coat with spice mixture.
- Make glaze by combining marmalade with remaining ingredients.
- Heat remaining teaspoon olive oil in oven-proof skillet. Sear pork over medium-high heat until browned on all sides. Transfer skillet to preheated oven and roast for 6 minutes.
- Spread glaze over pork and continue to roast until meat is just done through, about another 6 minutes. Let meat rest for 5 minutes before slicing. Drizzle some of the remaining glaze over the pork slices.
Per serving: 299 calories, 24 gm protein, 28 gm carbohydrate, 11 gm fat, 2 gm sat fat, 7 gm mono fat, 74 gm cholesterol, 321 gm sodium (175 mg without salt)
THE SEASONED COOK If you’ve never cooked with coriander, you’ll find it a wonderful addition to your spice rack. Although coriander is the seed of the plant whose leaves we know as cilantro, it has a very different flavor.
Nutrition Goldmine: Pork tenderloin is the leanest cut of pork with only 4 grams of fat per 3 ounce portion, and is an excellent source of B vitamins.
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