Soy Glazed Pork Tenderloin and Potato Wedges
The perfect dinner recipe for the whole family. The Soy Glaze Pork Tenderloin with Potato Wedges is an amazing dinner that is low in calories and easy to make!
400 calories / 4 g fat / 53 g carbs / 9 g fiber / 11 g sugar / 39 g protein (makes 4 servings of pork and 2 servings of potatoes)
- 1 lb pork tenderloin
- 1/4 cup of low sodium
- 3 tablespoons of honey
- 3 tablespoons of fresh ginger
- 3 minced garlic cloves
- Red pepper flakes
- Balsamic vinegar
- Canola oil
- 1/2 pound of russet potatoes
- 1 teaspoon dried thyme & rosemary
Marinate a pound of pork tenderloin in ¼ cup low-sodium soy sauce, 3 tablespoons of honey, 3 tablespoons of grated fresh ginger, 3 minced garlic cloves, a tablespoon of red pepper flakes, a tablespoon of balsamic vinegar, and a tablespoon of canola oil. Allow to sit in the fridge, chilled for 30 minutes up to 2 hours, and then allow to come to room temperature.
Preheat oven to 425 degrees F. Peel a half a pound of russet potatoes (about 2 small), and cut them in half lengthwise. Then, cut each half into 6 wedges. In a large bowl, combine the potato wedges, 1 tbsp olive oil, 1 clove of minced garlic, and 1 tsp dried thyme and rosemary. Toss to coat. Spread the fries in a single layer on a baking sheet, and bake for about 30 minutes.
Brown tenderloin on all sides in a cast-iron skillet for 3 minutes, then transfer to a baking sheet, cooking for 12-15 minutes or until the meat reaches 155 degrees F. Allow to rest under foil about 10 minutes before cutting. Tonight, you’ll have ¼-½ of the pork and half of the potatoes. Save leftovers for tomorrow.