Asian Pork Tenderloin

This is a quick and healthy weeknight dinner, you can get the pork ready in the morning and it will be marinated by the time you are ready to cook it.

• 1/4 cup ketchup
• 1 tablespoon sugar
• 1 1/2 tablespoons vegetable oil
• 1 tablespoon dry white wine or water
• 1 tablespoon hoisin sauce
• 1 clove garlic, finely chopped
• 2 small pork tenderloins (11 oz each)
• 1 tablespoon vegetable oil
• 3/4 lb fresh snow pea pods (3 cups)
• 1 tablespoon toasted sesame oil
• 1 tablespoon sesame seed
• 1 medium red or yellow bell pepper, cut into thin strips

1. In heavy-duty resealable food-storage plastic bag, mix ketchup, sugar, vegetable oil, wine, hoisin sauce and garlic
2. Add pork, turning to coat with marinade. Seal bag; refrigerate at least 1 hour but no longer than 24 hours to marinate
3. Heat oven to 425°F. Remove pork from marinade; discard marinade
4. Place pork on rack in shallow roasting pan. Roast uncovered 25 to 30minutes or until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F
5. About 10 minutes before roast is done, in 10-inch skillet, heat vegetable oil over medium heat
6. Add pea pods and sesame seed; cook about 2 minutes, stirring frequently, until pea pods are crisp-tender. Stir in bell pepper
7. Cook about 2 minutes, stirring frequently, until bell pepper is crisp-tender
8. Just before serving, drizzle with toasted sesame oil; heat through