Pork Tenderloin Teriyaki
Recipe from "Living in the 21st Century with Diabetes"
3 finely chopped spring onions (40grams)
3cm piece crushed ginger (10grams)
2 tsp sugar (10grams) or equivalent substitute
1 tabsp white wine (dry if low FODMAP required) (20ml)
2 tabsp sherry (40ml)
3 tabsp soy sauce (gluten free if required) (60ml)
3 crushed cloves garlic (9grams)
Freshly ground black pepper
2 pork tenderloins (300g each) (600grams)
Mix together onion, ginger, sugar, white wine, sherry, soy sauce, garlic and black pepper.
Marinate pork tenderloins in the mixture for 4 - 6 hours or overnight.
Place in a baking pan and bake at 180°C for 15 - 20 minutes. Stop and baste while cooking.
Slice and serve with 1½ cups of steamed or microwaved mixed low joule vegetables (asparagus, carrots, broccoli, cauliflower and red silverbeet) per person.
Serves : 6
Nutrients per Serve :
KJ 817, Calories 194, Carbohydrates(grams) 11, Fat(grams) 2.2, Fibre (grams) 10
Gluten Free (if gluten free soy sauce used), Lactose Free, Egg Free