You save: 96 calories, 19 g fat, 7 g saturated fat

Ingredients
1 teaspoon Chinese 5-spice powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1 1/4 pound pork tenderloin, visible fat removed
1 teaspoon toasted sesame oil
Olive oil spray

For the Glaze:
2 tablespoons hoisin sauce
1 teaspoon chili garlic sauce, or more to taste
1 tablespoon minced garlic (about 2 medium cloves)

Preheat the oven to 350 degrees.

In a small bowl, mix the 5-spice powder, salt, black pepper, garlic powder and cayenne pepper. Rub the tenderloin evenly with the sesame oil. Then rub the spices evenly over it until it is coated on all sides. Cover it loosely with plastic wrap and refrigerate it for at least 15 minutes or up to a few hours.

Meanwhile, in a small bowl, whisk together the hoisin, chili garlic sauce and garlic until well combined. Heat a large non-stick skillet or grill pan to high heat. When the pan is hot, mist it with spray. Cook the tenderloin for one minute per side or until it is just browned on all sides.

Place the tenderloin on a medium, non-stick roasting pan or baking sheet. Using a basting brush or your hands, evenly coat the tenderloin with the glaze. Transfer the pan to the oven and cook the tenderloin uncovered, for 16-18 minutes or until it is just barely pink inside or a meat thermometer reaches 155 degrees. Remove the pan from oven and immediately place a sheet of foil loosely over the tenderloin (not over the whole pan). Allow it sit for 10 minutes. Transfer the tenderloin to a cutting board. Holding your knife at a 45 degree angle, slice it into thin slices. Serve immediately.

Makes 4 servings.

Each serving has: 204 calories, 30 g protein, 5 g carbohydrates, 6 g fat, 2 g saturated fat, 92 mg cholesterol, trace g fiber, 509 mg sodium

Traditional Pork Roast has: 300 calories, 18g protein, 2 g carbohydrates, 25g fat, 9 g saturated fat, 80 mg cholesterol, 650 mg sodium