6 tablespoons light soy sauce
1/4 cup sherry or apple juice(not cooking sherry)
2 tablespoons dark brown sugar, packed
2 tablespoons cider vinegar
1/2 teaspoon dried red pepper flakes
1 pound pork tenderloin
Black pepper to taste
2 tablespoons diagonally sliced green onions
In a bowl, combine soy sauce, sherry, sugar, vinegar and pepper flakes; stir until blended. Reserve half of the mixture.
Place pork in a shallow dish, such as pie pan, Pour half of the soy sauce mixture over the pork. Cover with plastic wrap and let stand 15 minutes, turning frequently. (Pork can be refrigerated and marinated overnight, if desired.)
Preheat oven 425 degrees F. Remove pork from marinade, discard marinade. Place pork on baking sheet coated with cooking spray and sprinkle heavily with black pepper. Bake 22 minutes or until slightly pink in center. Place pork on cutting board and let stand 5 minutes.
Meanwhile, place reserved soy sauce mixture in a skillet. Bring to a boil over high heat and continue to boil until it reduces to 1/4 cup, scraping bottom and sides of skillet frequently. Remove from heat.
Slice pork and arrange on platter. Drizzle with sauce and sprinkle with onions
- Calories 223
- Carbohydrates 12 g
- Chlorestoral 76 mg
- Protein 26 g