Prep 35 mins
Cook 9 mins
From Cooking Light. Serving size: 3 oz. pork, 2 T. sauce, and 1 T. green onions. Per serving: 189 calories, 6.2 g fat, 24 g protein, 6.1 g carb, 0.6 g fiber, 75 mg cholesterol.
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon five-spice powder
- 1⁄2 teaspoon fresh ground black pepper
- 1 (1 lb) pork tenderloin, trimmed and cut crosswise into 1/2-inch thick slices
- 2 tablespoons chopped green onions
- 1 tablespoon minced peeled fresh ginger
- 2 garlic cloves, minced
- 1⁄4 cup dry sherry
- 1⁄4 cup fat free chicken broth
- 1 teaspoon grated lemon rind
- 3 tablespoons fresh lemon juice
- 1 tablespoon soy sauce (low sodium)
- 2 teaspoons brown sugar
- 2 tablespoons water
- 1 teaspoon cornstarch
- 1⁄4 cup chopped green onion
- In a small bowl, combine the first 3 ingredients; rub mixture evenly over pork.
- Heat a large nonstick skillet over med-high heat; coat skillet with cooking spray.
- Add in pork; cook 1 1/2 minutes on each side or until lightly browned; remove pork from pan and set aside.
- Lower heat to medium; add in 2 tablespoons green onions, ginger, and garlic; cook and stir constantly for 2 minutes or until fragrant.
- In a small bowl, combine sherry and the next 5 ingredients; add sherry mixture to skillet; bring to a boil, scraping pan to loosen browned bits.
- Add pork back to skillet; cook 3 minutes or until pork is done.
- Remove pork from pan using a slotted spoon; keep liquid in skillet.
- In a small bowl, combine water and cornstarch, stirring with a whisk; add mixture to skillet; bring to a boil.
- Cook 30 seconds or until slightly thick.
- Serve sauce over pork; sprinkle with green onions.
My mother and I made this tonight and it was great. I had to substitute regular onions for the first amount of green onions (I omitted the garnish) and use extra chicken broth since we had no sherry. We had to add extra water to thin the sauce. I'll be making this again and will probably double the sauce although the amount the recipe made was "enough".