I had to use both a pork loin and shrimp by the same day and, unfortunately, I found myself on that day. I’m always nervous about letting food go past expiration dates, but pork and seafood are on the top of my fearful list. I had a Weight Watchers recipe for a honey glazed pork loin so I figured I’d just double the sauce and use it for the shrimp. It works great for both! So much flavor for just 4 points. We paired it with some garlicky spinach and quinoa. Nom Nom Nom.
Pork loin is so easy to cook and so tasty!
The shrimp in the same sauce was also sooooo tasty.
Full pot of raw spinach and garlic:
Reduces to tiny bit of cooked spinach and garlic in the same pot.
(I’m always so impressed with how the volume of raw spinach reduces to the volume of wilted spinach)
Full plate with quinoa.
The sauce was soooo good over the quinoa!
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RECIPES
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Honey Glazed Pork Tenderloin (Just use the same sauce for the shrimp!)
4 points!
Ingredients:
- 16 ounces Extra Lean Port Tenderloin
- 1/2 cup soy sauce, low sodium
- 2 cloves garlic — minced
- 1 teaspoon ground ginger
- 1/4 cup honey
- 2 tablespoons brown sugar
- 1 tablespoon sesame seeds
Instructions:
- Trim excess fat from pork. Tie it to make it even shape. Place in a heavy plastic bag.
- Mix the soy sauce, garlic, and ginger. Add to bag. Coat pork well. Marinade for 2 hours or over night in refrigerator.
- Remove pork from marinade. Pat dry.
- Combine honey and sugar. Brush over pork. Coat with sesame seeds.
- Roast for 20-30 minutes at 375 degrees F.
- Slice thinly and serve.
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