|-Dottie Cross TMPJ72B|
|2 tablespoons||Commercial hoisin sauce|
|2 tablespoons||Reduced-calorie catsup|
|1 tablespoon||Low-sodium soy sauce|
|⅛ teaspoon||Chinese five-spice powder|
|3||Drops red food coloring (optional)|
|2||(3/4-pound) pork tenderloins|
|¼ cup||Reduced-calorie catsup|
|2 tablespoons||Sesame seeds|
Combine first 6 ingredients; stir well, and set aside.
Trim fat from pork, and place in a large shallow dish.
Pour honey mixture over pork. Cover and marinate in refrigerator 8 hours, turning pork occasionally.
Remove pork from marinade, reserving marinade. Place pork on a microwave-safe roasting rack. Cover with wax paper, and microwave at MEDIUM HIGH (70% power) 7 minutes. Brush pork with reserved marinade; rotate rack a quarter-turn. Cover and microwave at MEDIUM HIGH 6 to 8 minutes or until meat thermometer registers 160 degrees; set aside.
Place remaining marinade in a glass measure; microwave at HIGH until mixture boils. Brush over pork; cut into ¼-inch slices. Serve warm with catsup and sesame seeds.
Yield: 12 appetizer servings (serving size: 1-½ ounces pork, 1 teaspoon catsup, and ½ teaspoon sesame seeds). 102 calories, 2⅘ grams fat (⅘ g sat, 1⅕ g mono, ⅗ g poly), 40 mg cholesterol, 169 mg sodium. Source: "Cooking Light" magazine - January/February, 1993 Reformatted by: CYGNUS, HCPM52C
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