Sesame Pork Roast With Mustard Cream (Diabetic)

• 1 (12 -14 ounce) pork tenderloin
• 14 cup chili sauce
• 2 tablespoons low-sodium teriyaki sauce
• 2 teaspoons fresh ginger, grated (or 1/4 tsp. ground ginger)
• 2 garlic cloves, minced
• 2 teaspoons sesame seeds
• 3 cups Baby Spinach, fresh
• 14 cup nonfat sour cream (or reduced fat)
• 1 green onion, finely chopped
• 1 teaspoon Dijon mustard
• 1 dash salt

1. In a small bowl, combine mustard cream ingredients and cover and chill for up to 24 hours before serving.
2. Preheat oven to 425 degrees and place pork on rack in a shallow roasting pan.
3. For basting sauce, in a small bowl, stir together chili sauce, teriyaki sauce, ginger, and garlic; brush some onto pork.
4. Roast pork for 15 minutes.
5. Brush the surface with additional basting sauce; discard remaining basting sauce.
6. Sprinkle pork with sesame seeds.
7. Roast for 10-20 minutes more or until an instant-read thermometer, inserted into the thickest part of the roast, reads 160 degrees.
8. To serve, arrange spinach on a platter and slice the pork.
9. Place pork on top of spinach with the mustard cream on the side.

pork tenderloin, chili sauce, teriyaki sauce, fresh ginger, garlic, sesame seeds, baby spinach, nonfat sour cream, green onion, mustard, salt

Taken from www.food.com/recipe/sesame-pork-roast-with-mustard-cream-diabetic-128196 (may not work)