Savor the flavors of Korea with this pan-roasted pork coated with a garlicky soy sauce glaze accompanied by a rice-and-spinach mix.

• 3/4 pound pork tenderloin
• 2 teaspoons sesame oil
• >> Marinade:
• 1 tablespoon low-sodium soy sauce
• 2 tablespoons rice vinegar
• 1 teaspoon minced garlic
• 1 teaspoon sesame oil
• 1 tablespoon honey
• 1 teaspoon ground ginger
• Dash freshly ground black pepper
• >> Spinach and rice:
• 1/2 cup uncooked white rice
• 1 cup bean sprouts
• 1-1/2 cups water
• 2 cups washed, ready-to-eat spinach
• 2 teaspoons sesame oil
• Salt and freshly ground black pepper, to taste

Remove visible fat from pork and cut into 1-inch slices. Place in a sealable plastic bag.

Combine marinade ingredients and add to bag. Seal bag and gently shake. Marinate in refrigerator.

Meanwhile, make rice: Place rice, bean sprouts and water in saucepan. Bring to boil, then reduce heat and simmer until water is absorbed and rice is cooked, 10-15 minutes. Add spinach; stir to wilt leaves. Add sesame oil, salt and pepper. Toss well.

Remove pork from marinade, reserving marinade. Heat sesame oil in a medium-size nonstick skillet over medium-high heat and saute pork 5 minutes. Remove to a plate.

Add reserved marinade to skillet and cook 3 to 4 minutes. Spoon sauce over pork. Serve with rice. Serves 2.

Approximate nutritional information, per serving: 523 calories, 15.5 g total fat, 3 g saturated fat, 108 mg cholesterol, 44.3 g protein, 51.9 g carbohydrate, 2.5 g fiber, 378 mg sodium.