Day 6: Chinese BBQ Pork and Frozen Key Lime Pie

The theme for the next few days is do ahead meals. This recipe falls under that category. I mixed the marinade together last night and the pork spent the night in the fridge. The recipe is from my WW Take-Out Tonight Cookbook. The cookbook is organized by cuisine and includes recipes that we'd find at all our favorite restaurants. I have tried several recipes from the Chinese section but this one is new for me.

It does require some strange ingredients like oyster sauce, hoisin sauce and dark sesame oil, but almost all of the recipes in the Chinese section have these ingredients as well so it's a good investment.I bought a 2lb pork roast and cut it in half, so look for another pork dish sometime this week.

Calories Per Serving: 157 WW: 3 points

Chinese BBQ Pork(serves 4)
1lb boneless pork tenderloin
2 tablespoons honey2 tablespoons hoisin sauce
2 tablespoons sake or dry white wine
2 teaspoons oyster sauce
2 teaspoons reduced sodium soy sauce
1 teaspoon dark sesame oil

Step 1: Prick tenderloin all over with knife or fork

Step 2: Combine all ingredients in gallon size Ziploc bag. Squeeze out all air.

Step 3: Refrigerate overnight; rotating meat several times

Step 4: Spray rack of roasting pan with nonstick spray. Lay pork on rack. Discard marinade

Step 5: Roast at 450 degrees for 25-27 minutes(medium) or until internal temperature 160 degrees

Step 6: Transfer meat to cutting board and let sit for 5 minutes. Slice and serve.

Kitchen Play by Play: 5 minutes tops. No chopping, no slicing, no major measuring. Nothing to say...it was as simple as it gets. I used Chardonnay; is that a dry white wine? If not, oh well, it's all I had. I like my meat well done, so I put the pork in the oven for 30 minutes and then covered it with foil once it was out to let it continue to cook. I sliced it and served it with white rice and green beans. Paul thought the rice was a little blah, so he added plum sauce to it.

The finished product: The blog site will not let me upload the pork. I'll try again later!

The Verdict:
Nicole-Most tender piece of meat I've had in a long time. The flavor was good too. I will definitely make this again. I think I would try to make a sauce to go with it though. I give it a 4.

Paul-gives it a 3. It was tender. It didn't taste like the marinade. It needed a sauce.

Austin- ate everything I put on his plate, but then began chanting for cake.


KEY LIME PIE

A Dianna recipe. I've had it at her house before, and I crave it. It is sooo yummy. When I saw the weather report for how hot it was supposed to be this weekend, I knew I had to make it. It is super refreshing and light!

Frozen Key Lime Pie(4 points per serving, serves 10)

14 oz. can fat free sweetened condensed milk

1 Tablespoon grated lime zest

½ cup lime juice or key lime juice

2 cups fat free Cool Whip

1 reduced fat graham cracker crust

1 lime, thinly sliced (for garnish)

Step 1: Whisk together lime juice, zest and sweetened condensed milk in a large bowl.

Step 2: Fold in the Cool Whip one-third at a time just until blended.

Step 3: Spoon the filling into the graham cracker crust, smoothing the top with a rubber spatula.

Step 4: Freeze until firm—at least 4 hours.

Step 5: Let pie stand at room temperature 10 minutes before slicing.

Kitchen Play by Play: SOOOO easy. I looked everywhere for key lime juice and could not find it, so I used regular lime juice. The worst part about this recipe is that you have to wait 4 hours for it!!

The finished product

That is Austin's piece that is missing.

The Verdict:

Nicole: LOVE it!!!! It may only be 4 points, but when you eat half the pie I think it loses it's low calorie title. It was very refreshing. This will be in freezer for the entire summer!! Huge 5.

Paul:gives it a 4. Light and refreshing.

Austin: He helped make it. After chanting for cake, he was very pleased at what I presented him with. He ate it within seconds of receiving it.