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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Chinese Roast Pork & Green Beans Recipe

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This recipe for Chinese Roast Pork & Green Beans is from The Burton/Powell Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2.5 to 3 pounds pork tenderloin (usually this is two whole pork tenderloins)
tied, together lengthwise to form a whole roast

4 TB minced peeled fresh ginger
2 TB reduced sodium soy sauce
2 TB hoisin sauce
2 tsp chili-garlic sauce
2 TB dry sherry
2 tsp dark sesame oil
1.5 lbs green beans, trimmed on the ends
12 scallions, cut crosswise in half. Use the bottom half and slit again lengthwise
Directions:
Directions:
Preheat oven to 425º. Spray large roasting pan with nonstick spray. Whisk together ginger, soy sauce, sherry, hoisin sauce, chili-garlic sauce and oil in a small bowl until well mixed. Brush half of this mixture over the tied tenderloins in the pan. Toss the beans/scallions in the rest of the mixture and put the beans in the pan beside the pork roast. Roast until pork registers 145º with an instant thermometer and the beans are tender, about 25 minutes. Let stand about 10 minutes before cutting.
Preparation Time:
Preparation Time:
45-55 minutes, including the cooking and standing time
Personal Notes:
Personal Notes:
FYI, this is 4 points plus (weight watchers) per 1/8 of the recipe...about three slices of pork and 1/2 cup of beans.

 

 

 

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