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1
Preheat the oven to 425F.
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2
Lightly spray a 13 x 9 x 2-inch baking pan with cooking spray.
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3
In a small bowl, stir together the vinegar, soy sauce, orange juice concentrate, garlic, and red pepper flakes.
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4
Tucking any thin ends under so they cook evenly, put the pork in the baking pan so the pieces do not touch.
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5
Pour the vinegar mixture over the pork.
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6
Roast for 10 minutes.
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7
Turn over.
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8
Roast for 10 to 15 minutes, or until the internal temperature registers 150F on an instant-read thermometer or is slightly pink in the very center.
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9
While the pork cooks, if the sauce appears to be burning (it may in corners or in dark pans), tilt the pan and loosen and stir the thicker sticky substances.
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10
Add the water if needed.
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11
Meanwhile, in a small skillet, dry-roast the sesame seeds over low heat for about 2 minutes, or just until fragrant and golden, stirring frequently.
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12
Watch carefully so they dont get too brown.
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13
Pour onto a small plate.
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14
Transfer the pork to a cutting board.
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15
Let stand for about 10 minutes.
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16
The pork will continue to cook during the standing time, reaching about 160F.
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17
Cut diagonally, making long, thin slices.
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18
Refrigerate half the pork (12 ounces) in an airtight container for use in Cooks-Choice Fried Rice.
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19
Transfer the remaining pork to plates.
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20
Spoon the pan juices over the pork.
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21
Sprinkle with the sesame seeds.
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22
(Per Serving)
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23
Calories: 143
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24
Total Fat: 3.0g
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25
Saturated: 1.0g
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26
Trans: 0.0g
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27
Polyunsaturated: 0.5g
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28
Monounsaturated: 1.0g
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29
Cholesterol: 74mg
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30
Sodium: 208mg
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31
Carbohydrates: 3g
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32
Fiber: 0g
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33
Sugars: 2g
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34
Protein: 25g
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35
Dietary Exchanges
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36
3 Very Lean Meat
