1/4 cup reduced sodium soy sauce
1/4 cup grated onion
1 Tbsp. canola oil
1 tsp. lemon juice
3 garlic cloves, minced
3/4 tsp. ground ginger
1 boneless whole pork loin (2 1/2 lb.)
1/4 cup chicken broth
1/4 cup honey
1 Tbsp. brown sugar
In a large ziploc bag, combine first 6 ingredients; add pork roast. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning several times.
Drain and discard marinade. Place roast on a rack in a shallow, foil-lined roasting pan. Bake, uncovered, at 350. for 25 minutes.
In a small bowl, combine chicken broth, honey and brown sugar. Brush half over the meat. Bake 15 minutes longer. Brust with remaining honey mixture. Bake 10-20 minutes longer or until meat thermometer reads 160*. Let stand 10 minutes before slicing.
3 oz. meat is 227 cal., 9 g. fat, 10 g. carb., no fiber
