If you’re looking for a family pleasing Sunday meal this is it.
This easy pork loin recipe works equally well roasted in your oven, as it does on your outdoor grill. Our beloved grill is on the fritz right now, so the juicy pork you see here was roasted in the oven.
See that deeply colored glaze? It’s a mixture of hoisin, catsup (ketchup?), chili garlic sauce, soy sauce and ginger. I admit I licked the spoon after I mixed it together.
Since man cannot live by delicious pork alone, I whipped up this Asian slaw in just about 5 minutes while my pork was roasting.
The slaw sat in the refrigerator to soften the cabbage and let the spicy dressing meld its flavors, while the pork took a little rest on the counter. Then dinner was served.
After more than 20 years of calculating calories, some recipes still surprise me – this is one of them.
The whole meal comes in under 500 calories, but I have to admit I can’t see where the calories are coming from. I would have expected under 400. The serving size is a bit larger, but then it’s Sunday dinner, right?
Anyway, don’t let that stop you if you’re counting calories. A 500 calorie meal packed with a delicious protein and lots of vegetables never hurt anyone.
Happy, healthy cooking!
- PORK INGREDIENTS:
- ¼ cup hoisin sauce
- ¼ cup ketchup
- 1 teaspoon chili garlic sauce, more if you like heat
- 1 teaspoon ginger, freshly grated
- 1 tablespoon soy sauce
- 2 pounds pork loin roast
- SLAW INGREDIENTS:
- 16 ounces shredded cabbage or confetti slaw
- ¾ cup onion, chopped
- 3 cups carrots, thinly sliced
- 3 tablespoon sesame oil
- 4 tablespoons soy sauce
- 4 tablespoons rice vinegar
- 2 teaspoon sugar
- 2 teaspoon chili garlic sauce
- 2 teaspoon ginger, freshly grated
- 8 tablespoons sesame seeds
- FOR MEAT:
- Preheat the oven to 350 degrees. Line a cookie sheet with foil and top with a cooling rack.
- Combine hoisin, ketchup, chili garlic sauce, ginger and soy sauce in a bowl.
- Spread one half the sauce over the pork and roast in the oven for 30 minutes.
- Flip the roast and cover with remaining sauce. Cook according to your taste, but we liked our meat temperature at 155 - 160 with a 10 minute resting time to allow the juices to settle back in.
- FOR SALAD:
- Combine cabbage, onions and carrots in a large bowl.
- Combine remaining ingredients in small bowl and pour over cabbage mixture. Allow to chill for 20 minutes to soften cabbage and blend flavors.
- Serve pork with slaw.
Weight Watchers PointsPlus 12
Saturated fatty acids: 5.77g
Monounsaturated fatty acids: 10.71g
Polyunsaturated fatty acids: 8.19g
Total fat: 24.67g
Calories from fat: 222
Carbohydrate, by difference: 27.05g
Total dietary fiber: 7.13g
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