1 Lean serving
1/2 vegetable serving
3/4 lb pork tenderloin, lean and raw
1 cup chicken broth, low sodium
1 medium garlic clove, minced
1 tsp fresh ginger root, minced
1/4 cup scallions, white part only, minced
1/4 cup jalapenos seeded and minced
1 tbsp fresh lemon juice
1 tsp fresh lemon peel, grated
1/4 tsp sesame oil
In a medium bowl, whisk together ginger, scallions, garlic, chile pepper, lemon juice, and lemon. Whisk in sesame oil. Pour mixture into a large self-sealing plastic bag. Add the tenderloins to the bag and seal. Let stand, while occasionally turning the bag, for 30 minutes. Preheat the oven to 400°F. Remove tenderloins from the marinade and place in a roasting pan. Roast for 15 to 20 minutes. Meanwhile, place marinade and broth in a small saucepan. Bring to a boil. Reduce heat to medium and cook, stirring occasionally, for 5 minutes. To serve, thinly slice pork on the diagonal. Arrange slices on a heated serving platter and nap with some of the sauce. Serve immediately.
Roast until an instant meat thermometer registers 160°F.