Combine pork, soy sauce, garlic, and sesame oil in a resealable plastic bag. Marinate in the refrigerator for 4-24 hours, turning a few times.
Preheat the oven to 375˚F.
Remove pork from marinade and pat dry. Combine the brown sugar and honey and then rub over the pork. Place sesame seeds in a shallow plate and then roll the pork in the seeds until well-covered.
Place meat in baking dish and roast in the oven. Note that during cooking, the honey-sugar mixture will drip into the pan and burn, but the pork will not. For easier clean-up, line the baking dish with foil before placing the pork on it.
Roast for 40-55 minutes, or until the pork reaches 160˚F. You can remove the pork when it’s at 155˚F; it will continue to cook slightly once out of the oven, raising the temperature to 160˚F, but keep the thermometer in to monitor it’s temperature status. Slice thinly and serve.
Exchanges 5 lean meats; 1 starch
Side Suggestions: Sautéed Baby Carrots and Snap Peas Steam or boil 1 cup baby carrots until tender. Heat 2 teaspoons of olive oil in a medium skillet over medium-high heat. Add 1 minced garlic clove and cook for 1 minute. Add 1 cup snap peas and cook until tender, about 2-3 minutes. Then add in carrots and sauté for another minute.
Side Suggestions: Brown Rice Suggestion:
For added flavor cook brown rice with a low-sodium bouillion cube.
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