WELCOME TO DIABETIC ENJOYING FOOD

I have chosen this name for this blog because it truly states my story. I am a type II diabetic who most certainly enjoys food. When I was diagnosed with diabetes several years ago, my blood sugar level was over 400. With some oral medications, a lot of research and some trial and error, I have found that unlike my ancestors I truly can continue to enjoy food. I hope this blog will help you to also enjoy food and be healthy. Some recipes are my originals and some I have collected.

Friday, October 5, 2012

A TOUCH OF ORIENTAL PORK TENDERLOIN

1 lb pork tenderloin
6 tbsp soy sauce
1/4 cup no sugar added apple juice
1 tbsp Splenda brown sugar blend
2 tbsp cider vinegar
1/2 tsp red pepper flakes
sprinkling of freshly ground black pepper
2 tbsp sliced green onions, optional
nonstick cooking spray

Combine the soy sauce, apple juice, Splenda, vinegar, and red pepper flakes together in a bowl; stir until well blended.  Divide mixture in half and set 1/2 aside.

Place the tenderloin in a pie plate or shallow dish; pour half the above mixture over the meat.  Cover tightly with plastic wrap and allow to marinate at least 15 minutes but up to overnight, refrigerated.  Turn often during the 15 minutes.

Preheat oven to 425 degrees.
Spray a baking sheet or pan with nonstick cooking spray.

Remove tenderloin from the marinade and throw out the marinade.

Place the meat on the prepared pan and sprinkle black pepper over the tenderloin.  Bake at 425 degrees about 25 minutes or until cooked through.  Remove to cutting board and allow to set for 5 minutes before slicing to serve.

While meat rests, place the reserved sauce mixture in a small pan or skillet.  Bring to a boil over high heat and boil until reduced to about 1/4 cup.  Scrape bottom and sides of pan frequently during cooking. 

Arrange sliced pork on meat platter and pour sauce overall.  Sprinkle the green onions over the meat and sauce.

Yield: 4 servings

Note: This is a stock photo and it is two tenderloins.