Please help induction question

[tarynh86]

Hey everyone!

This may have been covered somewhere before but I can't find it so I'm going to ask.

My favourite recipe for pork tenderloin includes brown sugar and soy sauce in the marinade. If I use Splenda brown sugar is this ok, and is soy sauce induction friendly? I'll post the recipe below. How would I count the carbs in this? The sauce is simply a marinade...

Teriyaki Pork Tenderloin

Ingrediants:

5 TBS soy sauce
2 TBS olive oil
2 garlic cloves, minced
2 tsp brown suguar (obvioulsy half if it's splenda i guess?)
1 tsp ground ginger
1 tsp ground pepper
2 (1lb) pork tenderloins

Directions:

1. In a large resealable plastic bag, combine the first six ingrediants; add pork,. Seal bag and turn to coat; refrigerate for 8 hours or overnights.

2. Drain and discard marinade. Place the tenderloins in an 11inch x 7inch x 2inch baking pan coated with nonstick cooking spray. Bake, uncovered, at 425 degrees F for 25-35 minutes or until a meat thermometer reads 160 degrees F. Let stand for 5 minutes before slicing.

[atkinsgal08]

Re: Please help induction question

First off, Splenda Brown Sugar isn't Atkins friendly ... since it's still made with real brown sugar ...

If you want brown sugar, you could use Brown Sugar Twin ... which is Atkins friendly.

Soy sauce is a legal ingredient ... though you might want to look for a wheat free ... since wheat isn't an Induction food. Also, there's low sodium soy sauce.

I've yet to find wheat free and low sodium!

I use tamari instead of soy sauce myself.

It would be hard to calculate the net carbs, since you're not using all the marinade.

You might want to figure out the net carbs in the entire marinade, then when you take the tenderloin out of the marinade, measure what's left of the marinade.

The difference is what got absorbed by the meat.

[tarynh86]

Re: Please help induction question

I do use the low sodium soy sauce
Since there is only 2 tsp of brown sugar in the ENTIRE marinade would it be THAT bad to just use real brown sugar or the splenda kind? I could always just try and replace it with regular splenda and see how it tastes, like I said there's so little. It would be VERY hard to count the carbs, but this would be something I am eating for dinner, so as long as I'm low on the carb count for that day I think I should be fine.

[2big4mysize]

Re: Please help induction question

Glad you are asking before you ate the food and not afterwards.

the brown sugar or any sugar in your marinade is to set up an osmotic pressure gradient to move flavors in when the cells open to let the water out to balance the salt and sugar content of your meat and marinade.

since nothing Splenda makes that is sugar free will cause this action you could just leave your brown sugar out toally and just add some regular splenda to sweeten the taste of the surface of your meat from what stays on it.

[atkinsgal08]

Re: Please help induction question

>>would it be THAT bad to just use real brown sugar>>

Yes.

>>or the splenda kind?>>

Yes.

Real sugar simply isn't a good thing with Atkins.

>>It would be VERY hard to count the carbs,>>

Well, I gave you a way to do it!

[tarynh86]

Re: Please help induction question

I think that's what I'll do, just add 1 tsp of regular splenda and see how it tastes. I think it will still taste good.

[tarynh86]

Re: Please help induction question

Isn't there real sugar in some other induction friendly things like mayonaise? I always get confused about this. Some posts I read say it's fine to eat mayonaise and other things that I know have sugar in them (such as ranch salad dressing). I'm sure the amounts are minimal but still.... I'm so confused

[atkinsgal08]

Re: Please help induction question

>>Isn't there real sugar in some other induction friendly things like mayonaise? I>>

Yes. It's trace though.

Splenda Brown Sugar is 1/2 REAL brown sugar. It's 2 carbs per 1/2 tsp. Your recipe calls for 2 tsp. so that would be 8 net carbs ... just for that one ingredient.

[tarynh86]

Re: Please help induction question

Ok lol 8 net carbs would be excessive for only one ingrediant.

[atkinsgal08]

Re: Please help induction question

Especially on Induction!

[2big4mysize]

Re: Please help induction question

I do use the low sodium soy sauce
Since there is only 2 tsp of brown sugar in the ENTIRE marinade would it be THAT bad to just use real brown sugar or the splenda kind? I could always just try and replace it with regular splenda and see how it tastes, like I said there's so little. It would be VERY hard to count the carbs, but this would be something I am eating for dinner, so as long as I'm low on the carb count for that day I think I should be fine.

for a marinade you don't want low sodium as it is the sodium that is going to move the flavors into the meat. Since the sodium concnetration is higher in the marinate water will be flowing out of the meat. salt will not flow inward.

you could even wipe your meat off once you are done marinating it to remove any marinate sodium from the surface.