Friday, August 21, 2015

Chinese Roast Pork & Green Beans

Chinese Roast Pork & Green Beans

Weight Watchers One Pot Cookbook


Pork is one of my favorite meat to cook. Not only is it a lean meat but it is very versatile. One  of the things I enjoy doing is experimenting with different flavors. They're very little flavors that do not work well with pork. You can do Mexican spices, fresh herbs, and even fruits. This recipe uses traditional Chinese flavors. Typically, I don't cook a lot of Chinese dishes because they seem so complicated. However, watching a recent cooking show on food network chef Ann Burrell stated Asian cuisine is super simple to make.
With this dish being a Weight Watchers recipe and super simple, I was sold! Healthy and easy to make.
I cooked the recipe as written. The Cookbook Queen household loved this dish. Even the 6 year old, (I did rinse off the chili sauce from the green beans, they had a kick to them.)


2 tablespoons minced peeled fresh ginger
1 tablespoon reduced sodium soy sauce
1 tablespoons dry sherry
1 tablespoon hoisin sauce
1 teaspoon chili garlic sauce
1 teaspoon dark sesame oil
1(1 pound) pork tenderloin, trimmed
3/4 pound green beans, trimmed
6 scallions, cut crosswise in half

Preheat oven to 425°F. Spray large heavy roasting pan with nonstick spray. Risk ginger, soy sauce, Sherry, my son sauce, chili garlic sauce, and oil in small bowl until next well. Brush half of ginger mixture over pork. Toss together beans, scallions, and remaining ginger make sure in a large bowl.




Place pork to one-sided prepared pan. Place beans on their side of pan. Roast until instant read thermometer inserted into center of pork registers 145°F for medium and beans are very tender, about 25 minutes transfer pork to cutting board and let stand 10 minutes. Cut pork across screen into 12 slices instead of with beans.



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