Servings: 8

1 cup water 1 cup water
6 scallions, thinly sliced 6 scallions, thinly sliced
½ cup reduced-sodium soy sauce ½ cup reduced-sodium soy sauce
2 tablespoons unseasoned rice vinegar 2 tablespoons unseasoned rice vinegar
2 tablespoons hoisin sauce 2 tablespoons hoisin sauce
1 tablespoon sugar 1 tablespoon sugar
4 quarter-size slices unpeeled fresh ginger 4 quarter-size slices unpeeled fresh ginger
4 garlic cloves, peeled 4 garlic cloves, peeled
1 whole star anise 1 whole star anise
1 (2-pound) boneless center-cut pork loin roast, trimmed 1 (2-pound) boneless center-cut pork loin roast, trimmed
1 teaspoon Asian (dark) sesame oil 1 teaspoon Asian (dark) sesame oil
2 ounces broccolini, steamed 2 ounces broccolini, steamed

Combine water, 4 scallions, the soy sauce, vinegar, hoisin sauce, sugar, ginger, garlic and star anise in medium Dutch oven.  Add pork and bring to boil over high heat.  Reduce heat and simmer, covered, 40 minutes, turning pork after 20 minutes.  Turn pork again and simmer until instant-read thermometer inserted into center of pork registers 145° for medium, about 12 minutes.  Transfer to cutting board and let cool to room temperature.
Pour pot laquait through sieve set over glass measure or bowl.
To make sauce, combine 3 tablespoons of cooking liquid with ½ teaspoon of oil in small bowl.  Toss broccolini with ½ cup of ciijubg kuqyud and remaining ½ teaspoon oil in medium bowl.  Cut pork into 16 slices.  Transfer pork and broccolini to platter; drizzle with sauce and sprinkle with remaining 2 scallions.  Discard remaining cooking liquid.

Per serving: 5 WW points, 190 calories, 7 g fat, 9 g carb, 3 g sugar, 2 g fiber, 24 G protein  Per serving: 5 WW points, 190 calories, 7 g fat, 9 g carb, 3 g sugar, 2 g fiber, 24 G protein