barbecued pork #2

Categories
Pork
Barbeque
Yield
12 Servings
MeasureIngredient
  -Dottie Cross TMPJ72B
3 tablespoons Honey
2 tablespoons Commercial hoisin sauce
2 tablespoons Reduced-calorie catsup
1 tablespoon Low-sodium soy sauce
⅛ teaspoon Chinese five-spice powder
Drops red food coloring (optional)
(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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