Prep 15 mins
Cook 12 mins
From Cooking Light. Serving size; 3 oz. pork and 1 T. sauce. Per serving: 165 calories, 5.6 g fat, 24.1 g protein, 3.1 g carb, 0.4 g fiber, 74 mg cholesterol. Serve over steamed rice and sugar snap peas.
- 1 teaspoon canola oil
- 1 (1 lb) pork tenderloin, trimmed and cut crosswise into 8 pieces
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄4 cup water
- 2 tablespoons rice vinegar
- 1 tablespoon water
- 1 tablespoon low sodium soy sauce
- 1 tablespoon bottled minced fresh ginger
- 1 teaspoon sugar
- 1⁄2 teaspoon dark sesame oil
- 1⁄4 cup chopped green onion
- Let the oil get hot in a large skillet over med-high heat.
- Flatten each piece of pork to 1-inch thickness (can do this with your hands or rolling pin).
- Sprinkle pork with salt and pepper.
- Add pork to skillet; cook 5 minutes on each side; remove pork from skillet and keep warm.
- Add 1/4 cup water to skillet, scraping to loosen browned bits.
- Add in vinegar and the next 5 ingredients; cook over med-low heat for 2 minutes.
- Stir in the onions; serve sauce over pork.
simple & delicious! (and I just realized I forgot the rice vinegar--guess I'll have to try it again!)
Fabulous flavour, and so easy! This is a great recipe that uses staple ingredients that I always have on hand. Like the previous reviewer, I subbed dry sherry for the water in the sauce. I also left out the green onions, as I didn't have any. I probably should have thickened the sauce, as it was very thin - I'll try that next time I make this recipe (I WILL make it again!)
A definite make-again! The only thing I did differently was use dry sherry in place of water, and thickend the sauce a tiny bit. I threw in some thin asparagus for the last minute or two. I served it with spicy fried rice, and we devoured it all.