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Ingredients
US|METRIC
4 SERVINGS
- 1/4 cup green onion (chopped)
- 1/4 cup rice vinegar (unseasoned)
- 1/4 cup soy sauce (divided)
- 1 Tbsp. honey
- 1 Tbsp. Sriracha sauce
- 5 cloves garlic (minced, divided)
- 1 tsp. fresh ginger (minced)
- 1 pork tenderloin (about 1 pound)
- 2 medium zucchini (cut into 3- to 4-inch sections)
- 1 daikon radish (about 6 inches long, cut in half)
- 2 tsp. vegetable oil
- 6 cups chicken broth
- 2 Tbsp. mirin
- 2 Tbsp. miso paste
- 2 tsp. dark sesame oil
- 1 cup baby spinach (packed)
- 4 eggs
- 1 cup shitake mushrooms (stemmed)
- 1 jalapeño pepper (seeded and thinly sliced)
- 1/4 cup chopped fresh cilantro
- 1/4 cup fresh basil (shredded)
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Directions
- Preheat oven to 400°F.
- For marinade, combine green onions, vinegar, 2 tablespoons soy sauce, honey, sriracha, 3 cloves garlic and ginger in small bowl. Place pork in large resealable food storage bag; pour marinade over pork. Seal bag; marinate in refrigerator at least 2 hours or overnight.
- Drain pork, discarding marinade. Place on rack in baking pan. Bake 25 to 30 minutes or until pork reaches 145°F when tested with meat thermometer. Transfer to cutting board; set aside.
NutritionView More
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420Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories420Calories from Fat170 |
| % DAILY VALUE |
| Total Fat19g29% |
| Saturated Fat3.5g18% |
| Trans Fat0g |
| Cholesterol295mg98% |
| Sodium1550mg65% |
| Potassium1350mg39% |
| Protein45g |
| Calories from Fat170 |
| % DAILY VALUE |
| Total Carbohydrate21g7% |
| Dietary Fiber3g12% |
| Sugars10g |
| Vitamin A30% |
| Vitamin C40% |
| Calcium10% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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