Roasted Pork with Sweet & Sour Cucumbers

Ingredients:

• 3 tbsp. reduced-sodium soy sauce
• 2 tbsp. tomato paste
• 1 garlic clove, peeled
• 1 (1-lb.) pork tenderloin
• 2 small cucumbers
• 2 tbsp. minced red onion
• 2 tbsp. rice vinegar
• 1 tsp. granular sugar substitute
• pinch red pepper flakes

Makes 4 Servings

1. Heat the oven to 450 F with an oven rack in the third top. Line a rimmed baking sheet with foil.
2. In a mini food processor, combine the soy sauce, tomato paste and garlic. Process to a smooth puree.
3. Place the pork between 2 pieces of parchment or wax paper. With a meat pounder or small heavy skillet, pound to a 3/4-inch thickness.
4. Coat 1 side of the pork with about one-third of the puree. Turn and coat liberally with the remaining puree. Place the pork on the baking sheet. Roast for 15-20 minutes, until cooked through but juicy (an instant-read thermometer should register 150 F). Let pork sit briefly, then thinly slice crosswise.
5. While the pork is cooking, peel the cucumbers and halve lengthwise. Scrape out the seeds with a spoon and thinly slice the halves crosswise. In a medium bowl, combine the cucumber, onion, vinegar, sugar substitute, and red pepper flakes.
6. Serve the sliced pork with the cucumbers alongside. If you like, drizzle a little of the liquid from the bowl of cucumbers over the meat.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. Here is another alternative to Asian takeout. This meal is both filling and delicious. The cucumbers give the dish a nice crunch and a healthy alternative to sauerkraut, noodles or rice. If you don't have pork tenderloin, pork chops will work just as well. You don't have to put the pork chops in the oven; you can broil them or cook them in a skillet and sauté them for 4-5 minutes on each side with the puree mixture on the pork. I highly recommend adding 2 minced garlic cloves to the puree because garlic always makes everything taste better. I also highly recommend seasoning the pork with salt and pepper to taste. One bite of this meal and you'll think twice about ordering takeout. I highly recommend using dark sesame oil from the Imperial Olive in Williamsburg, VA. For more information, visit www.TheImperialOlive.com