Mongolian Beef, Herb Crusted Pork Loin

Mongolian Beef

  • 1 lb. sirloin steak, thinly sliced
  • 16 green onions
  • 2 Tbsp. light soy sauce
  • 1 teas. sugar
  • 1 teas. cornstarch
  • 2 teas. dry sherry
  • 2 teas. hoisin sauce
  • 1 teas. rice vinegar
  • 1 teas. chile paste with
  • garlic ¼ teas. salt
  • 2 Tbsp. peanut oil
  • 1 Tbsp. minced fresh ginger
  • 1 Tbsp. minced garlic

Wash the green onions and cut into pieces of about 2-inches. Peel the fresh ginger. In a bowl combine the soy sauce, sugar, cornstarch, sherry, hoisin sauce, vinegar, chile paste and salt and stir until smooth. Place a large skillet over medium-high heat and add the peanut oil. When the peanut oil is hot add the minced ginger, minced garlic and sliced beef. Sauce this mixture until the beef is browned, about 2 minutes. Add the green onion pieces and sauté for about 30 seconds. Add the soy sauce mixture and cook until thickened, about 1 minute, stirring constantly.

Recipe makes 4 servings Estimated WW Smart points 6 per serving.

Herb Crusted Pork Loin

  • 1 4 lb. boneless pork loin
  • 2 Tbsp. olive oil
  • 1 Tbsp. salt
  • 4 cloves garlic, minced
  • 1 teas. dried thyme
  • 1 teas. dried basil
  • 1 teas. dried rosemary

Preheat oven to 475 degrees F. Place the pork loin on a rack in a roa sting pan. In a small bowl combine the olive oil, salt, garlic, thyme, basil and rosemary. Spread this herb mixture over the pork roast covering the meat and the fat. Use your fingers to massage this mixture well on the roast. Place the roasting pan in the preheated oven and roast the meat for 30 minutes. Reduce the heat to 425 degrees F. and continue to roast the pork loin for an additional 1 hour. Use a meat thermometer to test for doneness. Remove the roast from the oven when the internal temperature reaches 155 degrees F. Allow the pork loin to rest for 20 minutes before carving. As the pork loin rests it will continue to cook.

Recipe makes 10 servings Estimated WW Smart points 4 per serving.